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Cut the corn kernels off the cob.
To a medium pot over medium heat, melt 2 tablespoons of butter. Add the corn and cook, stirring occasionally, for 4 to 5 minutes, until softened. Season with a pinch of salt.
Add the corn to a food processor and pulse until it turns into a paste. Add the remaining butter, honey and pulse until combined.
Taste and season with more salt as needed.
Serve right away or add the butter to corn-shaped molds. Freeze until solid, then place onto serving plates and allow the butter to come to room temperature.