Begin by heating a large skillet over medium-high heat. Add 4 tablespoons of unsalted butter to the skillet, allowing it to melt completely while swirling the pan to coat the bottom.

Once the butter is melted, add in your corn kernels. Stir occasionally and cook for 5–6 minutes, until the corn is lightly golden and tender.

Next, stir in 3 tablespoons of honey, along with salt and freshly ground black pepper to taste. Allow the mixture to simmer for about 2 minutes.

Reduce the heat to medium-low and carefully pour in ½ cup of heavy cream, followed by 4 ounces of softened cream cheese. Stir continuously for about 2–3 minutes until the cream cheese has melted completely.

If the sauce appears too thick, adjust its consistency by adding a splash more of heavy cream. Stir well and let it heat through.

Finally, remove the skillet from heat and serve your Creamy Honey Butter Skillet Corn hot. Garnish with additional black pepper or fresh herbs.