Place a large skillet or sauté pan on the stove and melt the butter over medium heat. It should be melted and foamy but not browned.

Add the diced onions to the melted butter. Stir often with a wooden spoon or spatula, cooking for about 4 minutes, until the onions are soft, translucent, and fragrant.

Stir in the minced or pressed garlic and corn kernels. Continue cooking for 2 minutes, stirring occasionally, to let the flavors combine and the corn warm through.

Sprinkle the all-purpose flour evenly over the pan. Stir thoroughly to coat the corn and onions. This flour will help thicken the sauce.

Gradually pour in the whole milk while stirring constantly to prevent lumps from forming. Follow by adding the heavy cream, continuing to stir to combine everything into a smooth mixture.

Carefully remove about 1 cup of the corn mixture and transfer it to a blender or food processor. Blend until smooth and creamy. Then, pour the blended corn back into the skillet and stir to combine.

Bring the mixture to a gentle simmer (small bubbles around the edge of the pan). Stir frequently and let it cook for about 3–5 minutes until the creamed corn thickens to your desired consistency.

Remove the skillet from heat. Stir in the honey and a pinch of ground nutmeg. Taste and adjust the seasoning , add more salt, sugar, or honey if needed.