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

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.

For a bit of added zest, you can sprinkle in some chopped green chilies or a dash of paprika. If you’re a fan of a little crunch, consider tossing in some crispy bacon bits before serving. Another variation is to use a mix of white and yellow corn, which can add a lovely visual appeal and flavor depth. Additionally, you can switch out the milk for heavy cream for an even richer, creamier texture.