Heat butter in a medium skillet over medium heat. Add onion and garlic and saute until fragrant, about 5-6 minutes.

Add corn, salt and black pepper and cook until the corn softens, about 5 minutes.

While the corn is cooking, whisk the milk and arrowroot powder or cornstarch together in a small bowl.

Once the corn has softened add the milk mixture to the skillet. Bring to a boil then reduce the heat to a simmer and cook until the sauce thickens, about 3-5 minutes.

This is optional, but if you want thicker/creamier corn you can puree some of the mixture with an immersion blender, until it reaches your desired consistency. Alternatively, you can take about 1 cup of the corn mixture and transfer it to a blender or food processor to blend. Then add the blended corn back to the skillet and stir everything together.

Taste and add any additional salt or pepper if needed. You can also stir in ¼ cup freshly grated parmesan if you want to add some cheesiness to your corn. Serve warm.