In a pan, add butter (1 tablespoon), cook for few seconds until fragrant, add in the milk, little at a time, mix and stir after every addition to make it lump free.

Cook stirring for about 5 minutes, if the gravy looks too thick add in some water.

Add in the corn and cook for another 3-4 minutes. Season with italian seasoning, garlic and salt, stir to mix.

Lightly brush the bread slices with butter and toast.

Top the toasted slices with the prepared gravy and serve.