Warm a skillet over medium heat and add the butter. Let it melt and foam, watching carefully so it does not brown.

Add the slightly thawed corn and stir to coat the kernels in butter. Cook for 5 to 7 minutes, stirring now and then, until the corn is heated through and a few kernels show light color.

Reduce the heat to low. Drizzle the honey over the corn. Drop spoonfuls of the softened cream cheese into the skillet. Stir continuously until the cream cheese melts and the corn looks creamy and glossy.

Taste and season with salt and plenty of freshly ground black pepper. Add a touch more honey if you want it sweeter.

Serve warm straight from the skillet or transfer to a serving bowl.