Place a medium to large cast iron skillet over medium heat and add the butter. Let it melt completely, swirling the pan so the bottom is evenly coated.

Add the frozen corn kernels to the skillet and stir to coat them in the melted butter. Cook, stirring occasionally, for 5–7 minutes, until the corn is heated through and you start to see a few golden spots on the kernels.

Drizzle the honey over the corn and stir well so every kernel is lightly glazed. Continue cooking for another 2–3 minutes, allowing the honey and butter to bubble together and begin forming a glossy, slightly caramelized coating.

Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.

Let it cook, stirring frequently, for 4–6 minutes, or until the cream thickens slightly and clings to the corn in a shiny, rich sauce.

Taste and adjust: if you prefer it sweeter, drizzle in a little more honey; if the sauce seems too thick, loosen it with a splash more cream.

Continue cooking just until the kernels are tender and the glaze is glossy and bubbling around the edges.

Remove the skillet from the heat and let the corn sit for 2–3 minutes; the sauce will thicken a bit more as it cools slightly.

Serve straight from the cast iron skillet while still hot, scooping up plenty of the honey butter cream sauce with each spoonful.