Cut vertically down each ear of corn to remove kernels into a bowl. Scrape out any leftover kernel/milk with a spoon into a bowl.
Grate the zest of the lime with a microplane. Set aside. Cut the lime in half.
Melt butter in a large frying pan over medium heat. Add the corn, squeeze about a tablespoon of lime juice over the corn and season with a pinch of salt. Reduce heat to medium low and cook until all liquid is evaporated and the corn begins to sizzle, 15 minutes or so.
Stir in 3/4 cup of the heavy cream, the cayenne, and the lime zest. Cook for 6 to 8 minutes until cream is absorbed. Add more cream if desired and season to taste with salt. Stir in the parsley.