1. Begin by placing a large skillet over medium heat. Add the chopped bacon and cook until it becomes crispy, which should take about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
2. Reduce the heat to medium-low and add the butter to the skillet. Once melted, add the corn kernels, stirring to coat them evenly in the butter and bacon fat.
3. Drizzle the honey over the corn, and season with salt and pepper. Stir well to combine all the flavors.
4. Continue to cook for 8-10 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
5. Return the crispy bacon to the skillet, stirring to incorporate it with the corn and honey butter mixture. Cook for an additional 1-2 minutes until everything is well combined and heated through.
6. If desired, sprinkle with fresh parsley before serving for a pop of color and freshness.

As my grandmother would say, “Cook with your heart, not just your hands.” Adjust the seasoning to your liking, and don’t be afraid to let the corn get a little golden — that’s where the flavor lives!