2 bags (16-oz each) frozen whole-kernel corn
1 brick (8-oz) cream cheese
1/4 cup butter, cut-up
2 tbsp sugar
chopped fresh parsley for garnish, optional
Combine all ingredients except parsley in a 4-quart slow cooker.
Cook on high, stirring a couple of times, for 2 to 2 1/2 hours or on low for 4 to 5 hours until cream cheese is melted and flavors are blended.