1(8-ounce) package of cream cheesecut into small cubes
Freshly ground black pepper
1 to 2fresh jalapeñosminced (seeds & membranes removed), OPTIONAL
1cupshredded sharp cheddar cheese
In a medium to large slow cooker, combine corn, cream cheese, butter, milk, sugar, salt, pepper, and minced jalapenos. Cover and cook on LOW for 4 hours. Add shredded cheddar cheese; stir until cheese is completely melted and sauce is creamy. Adjust seasonings, adding more salt and/or pepper, if desired, and stir in a bit more milk if sauce is too thick. Transfer corn to a serving dish and serve immediately, or serve directly from the slow cooker set to WARM.
Before adding my corn to the slow cooker, I place it in a colander and run it under warm water to at least partially thaw. The corn doesn't have to be completely defrosted, but rinsing it under warm water will prevent shocking the slow cooker with a drastic temperature change.
The sauce may seem lumpy or separated until it is well-stirred at the end. Also, it will continue to thicken as it sits. If you plan to serve the corn from the slow cooker set to warm, you may need to occasionally stir it and/or thin it out with an additional splash of milk.