Start off by blending up the sweetcorn along with the juices. No need to drain as the juices will in fact give it a much creamier texture.
Heat a saucepan over a medium heat and add the butter.
Once the butter has melted, add the sweetcorn and garlic and cook, stirring regularly, for 5 minutes.
After 5 minutes, add the yogurt and season to taste.
Continue to cook over a low for 15 minutes or until you get the desired texture (should almost be like porridge oats).
Garnish with a pinch of nutmeg.
If you wanted to reduce the fat content you could easily remove the butter but the taste will vary slightly.
Nutritional Information per serving:
Calories: 197 / Protein: 8g / Carbohydrates: 21g / Fat: 8g / Fibre: 8g