PREP TIME: 10min
COOK TIME: 10min SERVES: 4-6
400g tin creamed corn
1 cup water
½ cup zucchini, peeled and chopped
½ tsp butter
1 tbsp milk
Step 1: Pour creamed corn into a small saucepan.
Step 2: Add peeled zucchini and 1 cup water.
Step 3: Place saucepan over medium heat and bring to boil.
Step 4: Lower heat and cook corn and zucchini for 10 minutes or until tender.
Step 5: Drain corn and zucchini and then puree with milk and butter using a stick mixer or blender.
Step 6: Allow the puree to cool slightly and serve warm.