HONEY BUTTER SKILLET CORN

2 tablespoons salted butter

2 tablespoons honey

1 bag (16 oz) frozen corn (it is really good with fresh corn cut from the cob)

2 ounces cream cheese cut into chunks

¼  teaspoon salt

¼  teaspoon black pepper

In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.  Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.  Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.