Honey Butter Corn with Cream Cheese

Instructions:

1. Melt the butter over medium-high heat until it begins to foam. Add the frozen corn in a single layer, spread the kernels out, and let them sit undisturbed for 2-3 minutes. Stir occasionally until the kernels are heated through and develop small, golden-brown toasted spots.
2. Reduce the heat to medium-low. Add the softened cream cheese and honey to the center of the skillet. Stir continuously in a circular motion, pushing the cream cheese into the melted butter until it transforms into a smooth, pale gold sauce.
3. Fold the corn back into the sauce, ensuring every kernel is coated. Stir in the salt and pepper. Let the mixture simmer for 2 more minutes until the sauce is glossy and thickened. Remove from heat immediately to prevent the cream cheese from breaking.