For the soup, heat the oil in a frying pan and gently fry the onion and garlic until softened but not coloured.
Add the sweetcorn kernels and fry for 2-3 minutes, stirring occasionally.
Add the stock and bring to the boil. Reduce the heat and simmer for 4-5 minutes, then add the cream and season, to taste, with salt and freshly ground black pepper.
Meanwhile, for the sesame snaps, brush the filo triangles with the beaten egg, then sprinkle over the sesame seeds.
Heat the oil in a frying pan and fry the sesame snaps until crisp and golden-brown. Drain on kitchen paper and sprinkle with salt.
To serve, pour the soup into a bowl with the sesame snaps alongside.
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