Honey Butter Skillet Corn

Honey and butter, in a pan set over medium-high heat, must melt. Once the butter has melted, cook the corn for 5 to 8 minutes, stirring occasionally, or until it reaches a soft consistency.
Season with salt and pepper and stir in the cream cheese. Mix everything together by whisking. For around three to five minutes, stir occasionally while cooking.
It is imperative that you promptly serve. Sealing leftovers in a container and storing them in the fridge extends their shelf life significantly.
You may easily make eight servings of this recipe if you’re feeding tiny children, even if the nutrition information is based on six parts of the side dish.

Frozen corn of any sort would do, but my personal fave is gold n’ white. Be sure it’s the 16-oz (1 lb) bag of frozen corn.