2 tablespoons LALA® butter
1/4 chopped onion
1 garlic clove, chopped
2 cups yellow corn kernels
2 cups LALA® cream
3 cups chicken stock
A pinch of salt and pepper

Cheese balls:
1 cup LALA® cream cheese
1/2 teaspoon of rosemary, chopped
1 Serrano pepper, deveined and chopped
1 tablespoon olive oil

Melt the LALA® butter in a large pot and sauté onion, garlic and corn kernels, until slightly brown. Place in your blender and add the LALA® cream and the chicken stock. Blend well and return the mixture to the pot.
Cook over medium heat and add a bit of flavor with a pinch of salt and pepper.
For the cheese balls, add the LALA® cream cheese, rosemary, Serrano peppers and olive oil in a bowl, mix well and then form small balls with the mixture.
Check the cream for seasoning and add more salt and pepper, if needed.
Serve the cream with the cheese balls.

Yields: 4 servings
Preparation time: 25 minutes