Put two 16-ounce bags of frozen corn, one 8-ounce package of cream cheese, 1/4 cup of butter and 2 tablespoons of sugar into a crock pot. Cut the cream cheese and butter into smaller pieces first before using. Cook on high for 2 1/2 hours or on low for 4 to 5 hours. Salt and pepper to taste. Garnish with parsley. Cooked ham or bacon make a delicious add-in.
For corn on the cob, remove the husks and silk. Brush corn with olive oil and sprinkle with salt and pepper. Place each corn cob on a piece of aluminum foil. Tightly wrap the cobs and place in a crock pot. Cook for about 3 hours on high and 5 hours on low. For a Mexican variation, try sprinkling lime juice, chili powder and cumin on the cobs before wrapping in the foil. Alternatively, try a combination of fresh herbs for a herb flavored corn. Use coconut milk in place of the olive oil and add curry powder for a curried corn on the cob. In short, use your imagination and try any combination of spices and herbs.Learn more about Vegetables