Let’s get to the fun part—cooking! This recipe is straightforward and perfect for those hectic days. Here’s how to make it:

1. Preheat your oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for about 30 minutes until soft and fragrant.
2. While the garlic roasts, in a large skillet over medium heat, melt the butter and add the corn kernels. Sauté for about 5 minutes until they start to soften.
3. Once the garlic is roasted, let it cool slightly, then squeeze the cloves out of their skins into the skillet with the corn.
4. Add the heavy cream to the skillet. Stir well to combine with the corn and garlic. Let it simmer for about 5 minutes until the cream thickens slightly.
5. Stir in the Parmesan cheese, allowing it to melt into the creamy mixture. Season with salt and pepper to taste.
6. Remove from heat, and if desired, garnish with chopped parsley before serving.

Here’s a little tip from my kitchen: if you’re in a pinch for time, roasting the garlic the night before saves a good chunk of time during the dinner rush!