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To a skillet, add 20-24 ounce bag frozen corn, 4 ounces (½ block) cream cheese, softened to room temperature, 3 Tablespoons butter, 2 Tablespoons honey, ½ teaspoon salt, and ½ teaspoon pepper.
Over medium heat, mix for 7-10 minutes or until the corn is heated through, the cream cheese has fully melted and everything has come together and is warm.
Top with 2 teaspoons dried parsley then serve.