32 ounces of frozen corn

8 ounces cream cheese cut into 1″ cubes

1/3 cup heavy cream

1/4 cup butter

2 tablespoons sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt be careful not to over salt

Combine all ingredients in the crock pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce.

The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem.

Notes

This recipe doubles quite well for a crowd.