Crockpot Corn

INGREDIENTS:

6 cups frozen corn kernels

1/2 cup unsalted butter, cubed

8 oz cream cheese, softened

1/4 cup milk

2 tablespoons granulated sugar

1 teaspoon salt

1/2 teaspoon black pepper

Optional garnish: chopped fresh parsley or chives

DIRECTIONS:

In the bowl of your slow cooker, combine the frozen corn kernels, cubed butter, and softened cream cheese.

In a small bowl, whisk together the milk, granulated sugar, salt, and black pepper until well combined.

Pour the milk mixture over the corn mixture in the slow cooker and stir until everything is evenly combined.

Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally, until the corn is tender and the mixture is creamy.

Once the corn is cooked to your desired consistency, taste and adjust seasoning if needed.

Serve the Crockpot Corn hot, garnished with chopped fresh parsley or chives if desired.