Begin by placing a large skillet over medium heat and adding 3 tablespoons of unsalted butter. Once the butter is melted and begins to bubble, add in 3 cups of frozen or drained canned corn. Stir occasionally for 4–5 minutes, cooking until the corn is heated through and lightly golden.

Lower the heat to low and gently fold in 2 ounces of softened cream cheese along with 2 tablespoons of honey. Stir continuously for about 2–3 minutes until the cream cheese melts completely, creating a smooth and creamy mixture.

Sprinkle in ¼ teaspoon of salt and optional black pepper, stirring well to combine. Allow the mixture to simmer on low for an additional 1–2 minutes, ensuring everything is nicely blended and heated.