2 lbs frozen sweet corn (if you live in Texas, HEB's frozen corn is THE BEST)
8 oz cream cheese, diced into 8 squares
1/2 stick butter, cut into 4 pieces
1/2 c cream, half and half, or milk (basically whatever I need to use up in the fridge)
2 Tb sugar
1/2 tsp black pepper
1/4 tsp salt
Combine all ingredients in a crockpot. Cook on low for four hours to let the flavors really mingle and get married.
