Heat a medium skillet over medium heat and add the butter. Let it melt completely and begin to foam.

Add the frozen corn in an even layer. Cook, stirring occasionally, for 2 to 3 minutes until the corn is warmed through and some kernels show light color.

Pour in the heavy cream and drizzle the honey over the corn. Stir to combine, then lower the heat and simmer gently for 3 to 5 minutes so the cream reduces and thickens slightly.

Taste and season with salt. Remove from heat when the sauce clings to the corn.

Transfer to a serving dish and finish with cracked black pepper and fresh thyme.