Preheat oven to 180°C.
Heat the Stork Margarine in a large saucepan. Add the Knorr Vegetable Stock Pot and cook on low heat for 2-3 minutes until the stock melts. Add the onion and cook on medium heat for 4-6 minutes, until the onion starts to soften. Add the garlic and cook for a further 3 minutes. Stir in the flour and cook for 2 minutes on low heat, stirring all the time, until flour is well combined.
Pour in the milk, a small amount at a time, continuously whisking to make a smooth sauce. Add the corn and egg yolks and mix well. Simmer over low heat for 10 minutes, stirring constantly until sauce starts to thicken. Pour into a casserole dish. Sprinkle with Parmesan (or Cheddar).
Bake for 20 minutes, until golden and bubbling. Sprinkle with coriander and serve.