The corn should be boiled in lightly salted water in a pot for about 30 minutes. It should become tender.

Remove them from the water and dry them thoroughly - I used a clean dish towel for that.

Sauté them for a couple of minutes in a pan so they get a little sear and flavor.

Let them cool for about 20-30 minutes. If you don't, you'll end up with coagulated eggs - so everything separates.

Now the principle is a bit like a mayonnaise:

Put the corn and eggs in a blender and slowly add a thin stream of oil while still blending.

Continue until the cream is smooth, just like with a mayonnaise.

Season it with salt, lemon, and cayenne pepper, and feel free to sprinkle some cayenne pepper on top afterward.

Serve immediately.