Melt butter in a large nonstick skillet over medium-high heat. Add corn and minced shallots to pan; cook 1 minute, stirring constantly. Add milk, flour, and salt to pan; bring to a boil. Reduce heat to low; cover and cook 4 minutes.
I've never made creamed corn before. I needed 3 ears to get to 2 cups. Hubby loved it. Will make again - so easy!