In a large skillet over medium-high heat, add 4 tablespoons of unsalted butter. Allow the butter to melt completely, swirling the skillet occasionally, until it becomes bubbly and lightly foamy.

Add 4 cups of corn kernels to the skillet and stir gently to coat in the melted butter. Cook for 5-6 minutes, stirring often, until the corn begins to sizzle and turns lightly golden.

Drizzle in ¼ cup of honey along with a pinch of salt and ¼ teaspoon of black pepper. Stir well and let it simmer for about 2 minutes.

Reduce the heat to medium-low and pour in ½ cup of heavy cream. Add 4 ounces of softened cream cheese, stirring continuously for 2-3 minutes.

Once the mixture is creamy and well combined, remove it from the heat. Garnish with cracked black pepper or chopped herbs and serve warm.