In a saucepan melt half the butter, Sauté the onion and garlic until soft. Slice the kernels from the corn cobs. Add the kernels to the pan, along with the milk and salt. Cover and simmer until tender 10 - 12 minutes.
Drain, reserving the milk. In a food processor pulse the corn in batches. (May have to add some liquid if the mixture becomes too dry.) Transfer mixture back to the saucepan – add remaining milk. Cook while stirring on a low heat for 10-15 minutes or until thick – (like mashed potatoes). Stir through butter and feta cheese. Season with ground black pepper and more salt if needed.
Bring a saucepan of water to the boil; add ½ teaspoon salt and teaspoon white vinegar. Turn heat to low and drop in eggs gently. Place a lid on top and leave to cook very gently for 2-3 minutes (soft yolks). Drain.
Serve on toasted wholemeal bread with warmed creamed corn and topped with spring onions and chopped parsley.