I made a version of this for the first Thanksgiving I cooked myself. Thyme and corn make a really nice combination, and if memory serves people liked it. (In the end, this corn dish got supplanted by the shoepeg corn peanut soup that I now make instead, but that’s a story for another time).
As I tasted this while cooking it, I thought, “This will be good.” I thought that, up until the point that I added some honey. That’s where things went wrong. As you are adding more sweetness to SWEET corn (the clue is in the name), it’s a bit redundant and unnecessary. It actually was just too sweet for all of us.
Otherwise, I would make this again only if I stopped following the directions just before adding the honey.
(For what it’s worth, we had this with beefburgers, using Ruby Tandoh’s method, which is still ACES.)