2 (16-ounce) bags frozen whole kernel corn
1 (8-ounce) package regular or light cream cheese, cubed
2 tablespoons sugar
Chopped parsley, if desired
To make on stovetop, combine all ingredients in 4-quart saucepan. Cover; cook over medium-low heat 10 minutes. Stir; continue cooking, covered, 10-15 minutes or until heated through. Reduce heat to low, if mixture begins to boil. Leftover corn reheats well in microwave.