In a medium skillet or pot melt the vegan butter over medium heat.
When melted add the garlic and cook for about 30 seconds, then whisk in the flour to make a paste and cook for another 30 seconds, whisking continually.
Add plant based milk, nutritional yeast, salt, and pepper and whisk to combine.
Stir in the corn kernels and continue to cook for 2 – 4 minutes, until you reach desired consistency.
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