Ingredients:

32 ounces 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

Instructions:
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. Enjoy!