1 small broccoli

½ cup (85 g) canned creamed corn

Salt and pepper

On a work surface, cut the broccoli into florets to obtain 2 cups worth. Keep the remaining broccoli for another use.

In a pot of salted boiling water, cook the broccoli florets for 1 minute. Drain and cool in a bowl of ice water. Drain and pat dry with a clean cloth. Place in a bowl.

Add the creamed corn. Season with salt and pepper, and toss well. Set aside.

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