Heat a large nonstick skillet over medium-high heat. Add the oil and saute the onion and garlic until golden, about 2 minutes.
Meanwhile, place the flour, milk, mustard and seasonings in a small bowl and mix well.
Add the milk mixture to the skillet followed by the corn; mix well until the mixture comes to a boil and thickens, for about 3 minutes. Stir frequently to keep the mixture from burning.
Divide into four bowls and top each with 1 tablespoon of shredded cheese.
Recipe Notes
Source: Food and Health Communications, Inc, Cooking Demo II, p.56