Preheat a nonstick skillet over medium high heat. Sauté onions and garlic until the onions are soft. Add a couple tablespoons of water to pan to prevent sticking if needed.

Reduce heat to medium, add corn, and cook for 8-10 minutes until corn is completely thawed and hot.

Add the almond milk, flax, remaining seasonings and stir gently to combine. Cook 5-6 minutes after stirring.

Depending on how thick you want it, transfer ⅓ to ½ of the corn mixture in the skillet to a high-speed blender and blend until fairly smooth. Pour this mixture back into the skillet with the whole corn kernels and heat for a few minutes.

Remove from heat and serve.