Melt butter in a large skillet over medium- high heat. Add onion and sauté for 3-5 minutes, or until tender.

Add corn and cook, stirring occasionally, for 6-8 minutes or until heated through.

Whisk milk and cornstarch together in a small bowl and add to skillet. Cook, stirring occasionally, for 5 minutes or until thickened.

Add Truvia, salt, pepper and nutmeg; mix to combine. Garnish with fresh parsley before serving.