In a large skillet over medium-high heat, melt the butter and honey together until the mixture begins to bubble.

Add the corn kernels to the skillet and toss to coat thoroughly in the honey-butter mixture.

Cook for 5 to 8 minutes, stirring occasionally, until the corn is heated through and the liquid has slightly reduced.

Reduce the heat to medium-low and add the cubed cream cheese, salt, and pepper.

Stir continuously until the cream cheese is completely melted and forms a smooth, creamy sauce over the corn.

Remove from heat and serve immediately.