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
- 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.