Creamed corn is one of the most loved side dishes I know (and for good reason!). My best tip is to actually keep the cobs in the slow cooker while the corn slowly cooks. This will infuse as much flavor into the recipe as possible, making it rich, decadent and oh-so delicious.
One 8-ounce brick cream cheese, cut into 1/2-inch cubes
Kosher salt and cracked black pepper
1 stick (1/2 cup) unsalted butter, melted
Remove the corn off the cobs using a chef's knife and working over a shallow baking dish to catch the kernels. Reserve 4 of the cobs. Combine the corn kernels, milk, sugar and cream cheese in the slow cooker. Nestle the reserved cobs into the corn and sprinkle generously with salt and pepper.
Cook on low 4 to 6 hours, stirring at least once during the cooking time. Discard the cobs and stir in the melted butter. Adjust the seasoning with salt and pepper before serving.