2lbs.frozen corn5 (341 mL) cans of canned corn, or 6 cobs of fresh corn. (I prefer the white and yellow corn if using frozen.)
1 8-ouncepackage of cream cheesesliced
Place the corn and milk in the slow cooker and top with thick slices of the cream cheese and butter. Add remaining ingredients.
Cook on high for 3-4 hours (or on low for 5-6 hours). I like to stir up the ingredients about half way through; however, if you're busy cooking and forget (or just aren't home), stir well at the end and then cook for 15 more minutes.
Add additional salt and pepper to taste and serve. I also love it with some ground red pepper flakes!