Instructions: 1. Cook the fresh corn in the broth untill done,take of the cobs.

2. Cube the bacon and with the onion saute untill glassy, cool.

3. Wash mini cucumbers and cut off the ends, cut off a small lid and with a teaspoon scoop out the insides. Cube the lid and the insides small.

4. Drain the corn, save the broth, and mix together with the cheese, herbs,egg and seasons.

5. Fill the cucumbers and put into a ovenproof form;arrange what does not
fit into cucumbers between them in the form.

6. Mix the broth with the cream and pour over cucumbers.

7. Cover and bake in 200C for 30 minutes.

8. Serve with parsley potatoes.

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