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Creamed Sweetcorn

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 197 kcal
Author Harry Ranson


  • 1 large can sweetcorn
  • 100 g 0% fat Greek yogurt
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • pinch nutmeg (optional)


  1. 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.

  2. Heat a saucepan over a medium heat and add the butter.

  3. Once the butter has melted, add the sweetcorn and garlic and cook, stirring regularly, for 5 minutes.

  4. After 5 minutes, add the yogurt and season to taste.

  5. Continue to cook over a low for 15 minutes or until you get the desired texture (should almost be like porridge oats).

  6. Garnish with a pinch of nutmeg.

Recipe Notes

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