In a large skillet over medium-high heat, melt 4 tablespoons of salted butter with 2 tablespoons of honey, stirring gently for about 2-3 minutes until mixed and bubbling.

Pour in 4 cups of frozen corn, stir well to coat, and cook for 5-8 minutes until heated through and tender.

Reduce heat to medium, add 4 ounces of softened cream cheese, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir until fully melted for a creamy texture, about 3-5 minutes.

Taste and adjust seasoning, let sit for a minute to thicken, and serve warm.