Sandra Lee's fried corn recipe is a good recipe for skillet-fried corn, and it uses sugar and heavy cream. Another good recipe uses bacon, onions and green bell peppers.
To make Sandra Lee's recipe, melt 4 tablespoons of butter in a large skillet over medium-high heat until the butter foams. Add one 16-ounce bag of defrosted frozen corn, and stir it to coat it with the butter. Cook for one minute while stirring frequently, add 3 tablespoons of either sugar or honey, and cook for two more minutes. Bring the heat up to high, and add 1/3 cup of heavy cream while continuing to stir. Add salt and 1/2 teaspoon of black pepper, and continue to cook for about five more minutes, or until the corn has absorbed most of the cream.
To make the other recipe, place 1 pound of chopped bacon in a large skillet, and cook it over medium-high heat until it's soft and evenly brown. Stir in 1 chopped onion and 2 chopped green bell peppers, and cook for about 10 minutes, or until they're tender. Bring down the heat to low, and stir two 16-ounce packages of frozen corn into the skillet. Cook for about 15 minutes, or until the corn is tender. Add salt and pepper to taste.