Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 13 minutes

15 g butter
300 g sweetcorn, defrosted if frozen, drained if canned
1 Tbsp. French's^® Classic Yellow^® Mustard
75 mL double cream
25 g French's^® Crunchy Onions

Preparation Method

• MELT the butter in a medium pan. Add the shallot and cook over a low heat for around 10 minutes until very soft.
• ADD the sweetcorn, mustard and cream to the saucepan and heat, stirring, for 3-4 minutes until bubbling and slightly thickened.
• SERVE topped with the French’s Crunchy Onions.