Creamy sweet corn puree
- 1 cob of sweet corn
- A teaspoon of water (or breast milk/formula)
Tear off the husks and stand the cob up on a plate or in a bowl and run the knife down and across the kernels, as deep as you can go.
Place corn kernels into a pan of boiling water.
Boil until soft – around 10 minutes.
Put corn kernels in a blender with a teaspoon of water and blend until smooth. Add more water if needed to get a creamy consistency. Breast milk or formula could also be used for a creamier taste.
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- Make a large batch of corn puree and freeze in cubes — this will allow you to mix it with other fruits or veggies. Ensure you never refreeze the second recipe if using defrosted veggies.
- Introduce corn alone for four days to ensure there are no reactions before mixing with other foods. Look for signs of an allergic reaction – rash around the mouth area, swelling of the tongue, lips or face, a rash, vomiting or diarrhoea.
- Can be frozen for up to four weeks.
- Until recently, it was advised that babies wait until they were 12 months old before introducing them to corn, due to the potential for allergies. Happily, this advice has changed and babies as young as six months old can enjoy pureed sweet corn – a great veggie to mix with chicken and other veggies such as carrot, sweet potato or pumpkin. If your child has a history of eczema, asthma or other food allergies, ask your doctor first. And don’t feed whole kernels until they’re around 12 months old.
- This recipe was created by Belinda Graham for Kidspot.