Combine all ingredients in a 3 to 4 quart slow cooker.
16 Ounces Corn Kernels, 4 Ounces Cream Cheese, ⅛ Cup Unsalted Butter, ½ Teaspoon Granulated Sugar, ¼ Teaspoon Kosher Salt
Cover and cook on LOW for 3 to 4 hours or until corn is warm and cream cheese is melted.
Stir before serving and enjoy!
Notes
Optional Garnish - Right before serving you can garnish the creamed corn with a few teaspoons of chopped fresh parsley to add a pop of color to the dish.