Place a medium skillet over medium heat and add the butter. When butter is melted and foaming, add the diced onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the corn kernels to the skillet, stir to combine, and cook 4–6 minutes, stirring occasionally, until corn is heated through and begins to develop a few golden-brown spots.

Season the corn with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning; remove skillet from heat and set aside.

Cheese mixture

Prepare cheese mixture

While corn cooks (or immediately after removing skillet from heat), place the softened cream cheese in a medium bowl. Stir in the mayonnaise and milk until smooth and spreadable. Fold in the grated cheddar and parmesan until evenly combined.

Add the warm cooked corn to the cheese mixture. Stir thoroughly so the warm corn slightly melts the cheeses and coats the kernels. If mixture seems too thick, add up to 1 tablespoon additional milk to loosen.

Toppings & finish

Assemble and brown

Preheat the broiler (or set oven to 450°F / 230°C). Transfer the corn-cheese mixture into a small oven-safe baking dish or skillet (about 8-inch). Evenly sprinkle the mozzarella or additional cheddar over the top.

Broil 2–4 minutes, watching carefully, until cheese is bubbly and lightly browned. Alternatively, bake at 450°F for 6–8 minutes until bubbly.

Remove from oven and let rest 2 minutes. Sprinkle with chopped parsley or chives and a light dusting of smoked paprika if using. Serve hot with lime wedges on the side to squeeze over before eating if desired.