In a saucepan over medium heat, combine the corn, parsley, garlic, Creole seasoning. Add enough water to cover, bring to a boil and cook until tender. Drain and set aside.
In a large skillet over medium heat, add the butter and onion; saute until onion softens. Add corn and cream cheese. Cook over low heat for 10 minutes. Remove from heat, chill completely and serve cold.
