Remove the corn off the cobs using a chef's knife and working over a shallow baking dish
to catch the kernels. Reserve 4 of the cobs. Combine the corn
, sugar and cream cheese in the slow cooker
. Nestle the reserved cobs into the corn and sprinkle generously with salt and pepper.
Cook on low 4 to 6 hours, stirring at least once during the cooking time. Discard the cobs and stir in the melted butter. Adjust the seasoning with salt and pepper before serving.