Begin by placing a large skillet over medium heat. Add unsalted butter and let it melt until it becomes foamy and starts to bubble—this usually takes about 1–2 minutes.

Stir in the frozen corn directly into the skillet—there’s no need to thaw it first. Sauté the corn for 5–7 minutes, stirring occasionally, until it's heated through and showcases some golden spots.

Once the corn is nicely sautéed, drizzle in the honey and stir well to thoroughly coat each golden kernel. Cook for an additional 2–3 minutes.

Reduce the heat to low and add small chunks of cream cheese into the skillet. Stir continuously until the cream cheese melts completely, creating a creamy glaze.

Finally, sprinkle the Honey Butter Skillet Corn with salt and pepper, adjusting to taste. Mix everything well and serve warm directly from the skillet.