Cream Cheesy Crockpot Corn

Ingredients:

• 6 leftover Corn from on the cob, scraped off the cobs (about 5 ½ cups)

• 1 (8-ounce) package of cream cheese, cut into small cubes

• 2 garlic cloves, minced

• 4 tablespoons butter, diced

• ½ cup milk

• 1 teaspoon sugar

• ½ teaspoon salt and Freshly ground black pepper

• 1 cup shredded sharp cheddar cheese (reserved for the top at the end)

Directions:

1. In a medium to large slow cooker, combine corn, cream cheese, minced garlic, butter, milk, sugar, salt and pepper.

2. Cover and cook on LOW for 4 hours.

3. Add shredded cheddar cheese; stir until cheese is completely melted and sauce is creamy.

4. Adjust seasonings if needed, adding more salt and/or pepper, and stir in a bit more milk if sauce is too thick. Transfer corn to a serving dish and serve immediately.