Crock Pot Cream Cheese Corn

2 (16 oz) pkg frozen whole kernel corn
1 (8 oz) pkg cream cheese, cut into 1/2-inch cubes *
1 stick (1/4 lb) butter, cut into 1/2-inch cubes
salt and ground black pepper to taste (about a tsp each)
1 tsp granulated sugar (optional)

* For ease in cubing the cream cheese, place it in the freezer for 30 to 45 minutes to get it firm.

Place the frozen corn in the bottom of a crock pot. Add the cubed cream cheese and butter, cover and cook on Low Heat setting for 6 to 8 hours. After four hours, add the seasonings and sugar, if using, and stir well. Stir every 30 to 45 minutes after the first 4 hours of cooking. Serve hot directly from the crock or transfer to a serving dish. Yield: 8 to 10 servings.