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In a large skillet, melt together the butter and honey over medium-low heat.
Add the frozen corn and stir over medium high heat for 6 to 8 minutes.
Add the cream cheese and cook for 4 to 5 minutes, stirring frequently to allow the cream cheese to melt.
Season with salt and pepper to taste. (I sometimes don't add salt because the butter and cream cheese have enough salt.) Serve warm!
Note:
Add some fresh herbs, such as parsley or thyme.
Add some dried herbs, such as Italian seasoning, sage, or thyme. Sage is wonderful with the sweet corn!!
Add a little powdered garlic, or use this garlic butter confit or garlic scape butter instead of plain butter.
Use spicy honey for a kick of heat (start with less than 2 tablespoons and add more to taste).
For a lighter or healthier corn dish, skip some of the butter, or substitute some of the butter for olive oil (warning: it's not as tasty this way! The butter really helps make it delicious.
Instead of cream cheese, use Boursin cheese, and reduce some of the salt added.
Try sprinkling a little bit of Parmesan cheese on top when serving!