Ingredients:

• 8 ears of corn, kernels removed
• 1 1/2 cup milk
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 8 ounces mascarpone cheese
• 1/2 cup unsalted butter, cut into tablespoons
• 2 tablespoons fresh thyme leaves, chopped
• cracked black pepper

Cooking Instructions:

1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and mascarpone cheese. Cover and cook on high heat for 4 hours.
2. Uncover and stir until butter and cream cheese are completely combined. Cover and cook for an additional 15 minutes. Stir in thyme.
3. Serve immediately, sprinkle with a bit of cracked black pepper if desired.