Score each row of kernels with a sharp knife. Scrape them and the corn milk from the cobs. Cook the onion in the margarine until soft, but not brown.
Add the flour and the corn, and stir until the mixture starts to thicken.
Transfer the mixture to a double boiler, and gradually add the milk, stirring until cooked. Season to taste with salt and pepper. Serve hot, garnished with plenty of finely chopped parsley, and an additional pat of margarine.