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.