In a medium skillet, melt the butter over medium-high heat. Stir in the corn and cook 5 minutes, stirring occasionally, until warmed through and the edges are slightly golden.
Stir in the cream cheese, honey, salt, and pepper. Cook another 2 minutes, stirring occasionally, until well combined.
Top with fresh herbs if desired. Serve while hot.
Notes
Storage: Store in an airtight container in the fridge up to 3 days.