This recipe can be made in the slow cooker or the skillet. If you choose the skillet method, keep an eye on the dish in case you need to add a bit more liquid.
2 pkgs. FROZEN (1 lb. each) baby gold and white corn (or extra sweet corn)
1 pkg. (8 oz.) cream cheese
1 stick margarine or butter
1/3 c. granulated sugar
1/4 c. whipping cream
1/2 tsp. salt
1/4 tsp. ground black pepper
Melt the margarine on low and add the whipping cream. Dump in the corn and then stir in the sugar. Cut the cream cheese into small pieces and stir those in. Stir in salt and pepper (I used more than the recipe shows). Leave on simmer for 45 minutes. Keep checking liquid level and add more whipping cream or a bit of water if needed.
Or you can put all of the ingredients in a slow cooker and cook on low for about 4 hours.