Start by heating 2 tablespoons of salted butter in a large cast-iron skillet over medium-high heat. Once the butter melts and begins to bubble, pour in 2 tablespoons of honey. Stir the mixture vigorously for about 1-2 minutes until fully combined and aromatic.

Add a 16 oz bag of frozen corn to the skillet, stirring to coat the kernels evenly with the buttery mixture. Continue to cook for 5-8 minutes, stirring occasionally, until the corn is heated through and bright yellow.

Lower the heat slightly and incorporate 2 oz of room-temperature cream cheese into the skillet. Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Stir gently for another 3-5 minutes until the cream cheese has melted, creating a creamy coating over the corn.

Serve the Honey Butter Skillet Corn hot as a comforting side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.