2 bags (16-oz each) frozen whole-kernel corn
1 brick (8-oz) cream cheese, cut into small pieces
3 tbsp butter, cut into small pieces
1/4 tsp salt
1/4 tsp coarsely ground black pepper
Combine all ingredients together in a crockpot (or slow cooker); stir to mix well.
Place lid on cooker and cook for 1 1/2 to 2 hours on low, stir occasionally.