3 pkgs (16-oz each) frozen corn
1 block (8-oz) cream cheese
1 cup shredded Mexican-blend cheese
1 stick butter, cut up
3 tbsp evaporated milk
3 tbsp water
2 tbsp sugar
Mix all the above ingredients together in a large mixing bowl until well combined.
Lightly spray a crockpot or slow cooker with nonstick cooking spray; pour the corn mixture into the cooker. Place lid on cooker and cook on low setting 4 hours, stirring occasionally. If the mixture becomes too dry, add a little more water.
Yield: approximately 8 servings.