Preheat your oven to broil right before you begin the corn mixture on the stovetop.

In a large cast iron skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant but not browned. Sprinkle in the flour and stir to combine. Cook for another minute, until smooth and slightly golden. Slowly whisk in the heavy cream, stirring to keep it smooth. Bring to a gentle simmer so it begins to thicken, about 2–3 minutes. Add the fresh corn kernels, salt, and plenty of freshly ground black pepper. Stir well to coat the corn in the creamy sauce. Reduce heat to medium-low and cook, stirring occasionally, until the corn is tender and the mixture is thick and creamy, about 8–10 minutes. Stir in about half of the parmesan cheese and taste for seasoning. Sprinkle the remaining parmesan cheese evenly over the top of the corn mixture.

Transfer the skillet to the oven and broil for about 3–5 minutes, or until the top is golden brown and bubbling. Keep a close eye on it so it doesn’t burn! Carefully remove from the oven (handle will be very hot), garnish with fresh parsley, and serve straight from the skillet. Enjoy!