3 16 oz cans each whole kernel corn

8 oz cream cheese, softened

1 cup milk

1/2 cup sliced unsalted butter

1 tablespoon granulated sugar

Salt and pepper to taste

In a slow cooker that holds 4 to 6 quarts (or 4 to 6 liters), mix together corn that has been drained, milk, salt, and pepper. Stir everything together. Add slices of butter and cubes of cheese on top.

Close the pot and turn the heat to high. Leave it cooking for two to three hours.

Turn off the cooker and open the pot. Mix the butter and cheese together until it looks like one smooth mixture.