1. Microwave 3 or 4 ears of corn for 3 to 4 minutes. Set aside to cool before removing husks and silk. Repeat with remaining corn.
2. In a slow cooker crock, stir together heavy cream, butter, sugar, salt, black pepper and nutmeg.
3. Husk ears of corn and remove silk.
4. Carefully cut kernels from each ear of corn on a cutting board. Add corn kernels to heavy cream mixture. Stir until blended.
5. Insert probe in slow cooker. Set slow cooker to LOW and the probe to 175°F. Set temperature hold time for 3 hours.

Serves:10