Heat a large skillet over medium-high heat. Add 4 tablespoons of unsalted butter and melt completely, swirling often until fragrant, about 1-2 minutes.

Once melted, add 4 cups of corn kernels to the skillet. Sauté for about 5-6 minutes, stirring occasionally, until tender and lightly golden.

Stir in 1/4 cup of honey, 1 teaspoon of salt, and a dash of black pepper. Simmer for an additional 2 minutes.

Lower heat to medium-low, and add 1/2 cup of heavy cream and 4 ounces of softened cream cheese. Stir continuously for 2-3 minutes until smooth.

Remove from heat and serve hot, optionally garnishing with black pepper or fresh herbs.