Place the corn, cream cheese, butter, milk, salt and pepper in a crock pot. Cook on low heat for 3 hours, stirring occasionally. Serve warm.
Notes
When the cook time is complete, remove the lid and let the corn sit for 20 minutes or so.
If you are feeling saucy, add a diced jalapeño pepper (or two).
If you don't have frozen corn on hand but do have canned corn, feel free to substitute it. A gold and white can of corn is delicious, too! Just rinse the kernels and then toss them into the pot.
For a creamier dish, replace the milk with heavy cream.
If you need to speed up the cooking process, cook on high heat for 1.5 to 2 hours.