In a cast-iron skillet, heat 2 tablespoons of salted butter over medium-high heat until it begins to melt, about 1 minute. Once melted, add in 2 tablespoons of honey, stirring well until combined and frothy—about 1-2 minutes.

Pour 16 oz of frozen corn into the skillet, stirring it into the honey-butter mixture. Cook for about 5-8 minutes, tossing frequently until heated through and bright yellow.

Lower the heat to medium and add 2 oz of room-temperature cream cheese, along with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Stir gently for 3-5 minutes until the cream cheese melts and blends into the corn.

Remove the skillet from the heat and serve the Honey Butter Skillet Corn hot. For leftovers, transfer to a covered container and refrigerate for up to 3 days.