Preheat oven to 350F.

Cut corn kernels off the ears, reserve.

Chop scallions, separating the white parts from the greens.

Put 1 t butter in a pan, add the white of the scallions, and saute until soft. Add milk and roux cube, stir until roux cube dissolves. Add scallion greens, stir until wilted. Add corn. Turn into buttered 4 c baking pan.

Crumble corn muffin, and sprinkle over the top. Dot with remaining butter.

Bake at 350 for 20 minutes. Let rest a few minutes, then serve.