Can’t believe I’m making this for the third time this week!

4 cups fresh or frozen corn kernels
1 (8 oz) package cream cheese, cubed
1/2 cup butter, sliced
1/4 cup milk
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Place the corn into the slow cooker.

2. Add the cubed cream cheese and sliced butter on top of the corn.

3. Pour the milk over the mixture.

4. Sprinkle the sugar, salt, and black pepper evenly over the ingredients.

5. Cover the slow cooker and cook on low for 3-4 hours, stirring occasionally until the cheese and butter are melted and the mixture is well combined.

6. Stir again before serving to ensure everything is evenly distributed and creamy.