Creamy Crock Pot Corn

Shortly after Shonda raved about this recipe, a lady brought it to the Back to School Bonfire at our house.  As soon as I tasted it I knew that this recipe would be a keeper!

I had the opportunity to take it to a family birthday celebration, so made a triple batch.  One note - it took much longer to cook the triple batch than the stated 2-4 hours.  I would suggest that if you are making more than the original 24 oz. of corn recipe that you plan to let it cook 6-8 hours.

Creamy Crock Pot Corn
2 pkgs. frozen corn (12 oz. each)
8 oz. pkg. cream cheese
¼ cup butter
2 Tbsp. sugar
1 tsp. salt
½ tsp. pepper

Generously spray crock pot with no stick spray.  Place corn in crock pot.  Cut butter and cream cheese into cubes and place in crock pot.  Add sugar, salt, and pepper.  Stir well.  Cover and cook on Low for 4 hours or on High for 2 hours.  Stir at least once halfway through cooking time.

I forgot to take a photo... but will try to remember the next time I make this.