4 tablespoons butter
One 16-ounce bag frozen corn, defrosted
3 tablespoons white sugar or honey
1/3 cup heavy cream
1/2 teaspoon black pepper
In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.
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