In a large skillet over medium-high heat, add the frozen corn, butter, salt, and ground black pepper. Saute the corn until heated all the way through - about 5-6 minutes.
Next, reduce the heat to medium and add the cream cheese and milk. Continue cooking, stirring constantly until the cream cheese has melted into the milk to form a sauce. The sauce will thicken. Do not leave unattended and continue to stir; the cream cheese sauce will burn easily.
Once thickened, remove from heat and stir in the freshly chopped parsley. Serve immediately.