Corn kernels in cream sauce

Slightly steamed sterilized corn kernels, topped with cream and seasoned with lemon juice, ketchup, salt and chopped chives, served as a warm appetizer.

Ingredients:

400 g of sterilized corn 40 g butter 1 dl of cream 2 tbsp ketchup lemon juice food salt

Procedure:

1. Drain the corn and let it drain
2. Then heat the butter in a pot, add the drained corn and simmer for just a minute
3. Finally, season the corn with lemon juice, ketchup and chopped chives, bring to a boil and simmer for 1 minute
5. Serve the corn in cream sauce as a warm appetizer.