8 ounces cream cheese, cut into pieces1 cup whole milk1/2 cup heavy cream1/4 cup (1/2 stick) unsalted butter3 tablespoons granulated sugar1 teaspoon kosher salt2 pounds frozen cornOptional: black pepperCombine ingredients in slow cooker. Stir to combine. Cover and cook on low for 4 hours. At about 3 hours it will completely come together. Allow to cook for the full 4 hours for the best results.Add black pepper to taste. Serve and enjoy.COOK'S NOTE: Creamed corn will thicken as it sits, you may wish to add a little milk if you would like it to stay in the slow cooker longer.Recipe developed by Donna Elick - The Slow Roasted Italian Copyright ©2014 The Slow Roasted Italian – All rights reserved.