Husk each ear of corn, removing all silk strands.

Set aside while you prepare the butter bath.

Fill a large pot with just enough water to cover the corn.

Add butter, honey, heavy cream, and sliced jalapeños.

Bring the mixture to a gentle boil over medium-high heat, then reduce to a low simmer to allow the flavors to infuse.

Carefully add the husked corn to the butter bath.

Let simmer for 5–7 minutes until the corn is bright yellow and tender.

Stir occasionally and spoon the liquid over the tops of the corn as it simmers.

Use tongs to remove the corn from the pot.

Discard the butter bath or reserve a few spoonfuls to drizzle on top when serving.

Sprinkle with a little salt and serve each ear with an optional pat of butter or garnish.