In a skillet pan over medium-high heat, melt the butter and honey together. Once melted, add the frozen corn and cook for 5-8 minutes, stirring occasionally, until the corn is cooked through.

Add the cream cheese, salt, and black pepper to the skillet. Stir everything together and let it cook for an additional 3-5 minutes, while stirring occasionally.

Serve immediately and savor the sweet and creamy goodness of Honey Butter Skillet Corn. Leftovers can be stored in a covered container in the fridge.