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

Add the chunks of cream cheese, salt, and black pepper to the skillet. Stir everything together and let it cook for another 3-5 minutes, stirring occasionally, until the cream cheese is melted and the mixture is well combined.

Serve the Honey Butter Skillet Corn immediately. Any leftovers can be stored in a covered container in the fridge.