pounds frozen corn kernels
cup heavy cream
(8 oz.) package cream cheese, room temperature
cup parmesan cheese, grated
tablespoons unsalted butter, room temperature
kosher salt and freshly ground pepper, to taste
Whisk together heavy cream, cream cheese and butter in slow cooker until mostly smooth. Stir in corn, parmesan cheese and sugar, then season with salt and pepper. Cover slow cooker and cook on low for 4-5 hours, stirring occasionally, or until mixture is smooth and creamy and corn is tender-crisp. Serve hot. Enjoy!