If using frozen corn, thaw in the refrigerator or under cool running water, then drain well and pat dry with paper towels; if using canned corn, drain and pat dry; if using fresh corn, cut kernels from the cob.

Heat a 12-inch skillet over medium-high heat until hot. Add 2 tablespoons butter and let it melt and foam slightly, then add the corn in an even layer. Let it cook undisturbed for 90 seconds to encourage browning, then stir and let it brown in spots for another 1 to 2 minutes.

Lower heat to medium, add the remaining 2 tablespoons butter and the honey, and stir until the butter melts and the honey loosens into a glossy glaze. Let the mixture simmer gently for 2 to 3 minutes, stirring frequently, until the glaze reduces slightly and thickens.

Remove the skillet from heat. Add the cream cheese in small pieces and stir off heat until fully melted and incorporated. Stir in lemon juice and parsley if using, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, tasting and adjusting as needed. Serve warm.