Pour in the evaporated milk, sprinkle with salt and pepper. Give the mixture a stir.
Cube the cream cheese and butter. Place it on top of the corn.
Seal the slow cooker, cook on low for 4 hours.
Got leftovers? Put them in a buttered casserole dish and sprinkled the top with with brown sugar and heat until bubbly, covered with foil. Right before serving, remove foil - tuck it under the broiler until carmelized - fabulous!