* 4 fresh Sweetcorn cobs or 400g of canned sweetcorn kernels, drained
* 50 g (2 oz) Butter
* 1 small Onion, peeled and finely chopped
* 115 g (4 oz) Pickles Jalapeno Chilli slices, drained
* 130 g (4.5 oz) full Fat soft Cheese such as Mascarpone cheese
* 25 g (1 oz) Parmesan cheese, Grated, plus extra shavings to garnish
* Sea salt and Freshly ground black pepper

===Method===
* Remove the husks form the kernels and pull off the silks.
* Put the cobs in a bowl of cold water and Brush away any remaining silks.
* Stand each cob, thick end down on a cutting board and with a sharp knife, cutting close to the cob, strip the kernels off.
* Melt the Butter in a saucepan and Fry the onion for 5 to 6 minutes on a low heat until translucent.
* Add the kernels and cook for 4 to 5 minutes, no more or they will harden.
* Chop the Chilies and add to the Sweetcorn mix.
* Add the soft Cheese and the Grated Parmesan and cook, stirring, until the cheese has melted.
* Season to taste and serve with shavings or Parmesan cheese.
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