Dice your onion, mince your garlic and jalapeno. Place a small skillet over med heat and add a bit of oil. Add the onion and saute until it starts to get tender, about 6-8 minutes, then add the jalapeno and garlic and let them start to get fragrant, about another 2-3 minutes. Add the cumin and corn to the skillet and let it start to warm up. You don't really need to cook it just get it good and warm, then add the flour and stir it around in the corn mixture letting it absorb the liquid in the pan. Add the cream and bring the heat to a gentle boil so that the cream will thicken and become saucy. Salt & Pepper to taste.
