Melt butter on medium-low heat in a heavy bottomed skillet/saucepan, add minced garlic, sauté until aromatic.

Next, add finely chopped onions, saute until translucent.

Add flour, mix well and cook for another 2 minutes on medium-low heat to cook off the raw, pasty taste of the flour. Don't let it brown. You will know it is done when you begin to smell the nutty aroma.

Gently add the warm milk in stages, whisking continuously on medium-low heat, to avoid lump formation, until it thickens and comes to a boil. Reduce the heat and simmer for another 2 minutes. Whisk occasionally to prevent it from burning at the bottom.

It has reached the right consistency when it coats the back of a spoon.

Season the sauce with salt and white pepper.

Add shredded cheese, mix until the cheese is incorporated well into the bechamel sauce. Switch off the heat.

Add boiled sweet yellow corn, Italian seasoning, red chilli flakes, and dried parsley. Mix well. The cheese corn spread is ready. It will thicken on cooling, if it's too thick, add 1-2 tablespoon lukewarm milk and thin it out, but for the toast, the consistency should be thick and spreadable.

Lightly butter the bread on both sides, and toast in a skillet until light golden brown. Also, pre-heat the oven to 350 F.

Spread the prepared cheese corn spread over the toasts.

Sprinkle finely chopped onions, red chilli flakes, and dried parsley. Bake at 350 F on the uppermost rack for about 5-6 minutes. You may also do this on an iron or non-stick skillet/ tawa, heat the skillet over medium-low heat, then added the prepared toast, cover and let it cook on low heat for about 5 minutes. Serve hot with ketchup or any dip of choice.