Peel shallots and cut into fine cubes. Sweat 400 g corn kernels and shallots in olive oil.
Dust with curry and deglaze with broth. Bring to the boil, add the Ländle cream and simmer gently.
Mix the soup finely and strain it through a sieve. Foam again with Ländle butter and season to taste with salt and a squeeze of lemon juice.
Sweat the remaining corn kernels in a pan. Finely chop the young onion and use it as a garnis
Cream cheese crispy stick:
Mix the cream cheese with the grated Ländle Räßkäse.
Add the egg yolk and lemon zest, season with salt, pepper or herbs and pour into a dressing sack.
Take apart the strudel pastry sheets and brush the first sheet with the liquid Ländle butter.
Place the second plate on top, cut into four equal-sized rectangles and cut the mass into an oblong shape.
Roll up and fry in hot oil until golden brown on all sides. Drain on kitchen paper.