Begin by prepping your fresh corn on the cob; Using a Bundt pan, place the corn onto the center partition and carefully trace a sharp knife down the cob (the corn and its milk should fall into the pan)
Ina nonstick or cast-iron pan, warm olive oil over medium heat and slowly sift in the flour. Continuously whisk until flour begins to thicken.
Add diced onion and cook into the roux until translucent
Add the "de-cobbed" corn to the roux mixture and reduce heat to medium low. Milk should begin to release from the corn. Allow to cook for 5 minutes.
Add the rest of the dry seasonings and continue to stir until combine. Add additional salt and pepper to taste
Add coconut milk, evaporated milk, and heavy cream into the corn mixture, stirring carefully.
Lastly, add your Asiago Cheese and remove from heat, stirring until well incorporated. Serve warm and enjoy!
This recipe will settle/thicken after cooking, adjust accordingly.