Sweet corn and avocado puree recipe
A nice blend of sweet and savoury - corn and avocado is an ideal combo for dinner!
- 1 cob of sweet corn
- 1 avocado
- 1 teaspoon of water (or breastmilk/formula)
Tear off the husks of corn and place the corn cob into a pan of boiling water.
Boil until soft - around 10 minutes.
Remove corn from water and once cooled, cut kernels from the cob.
Cut and deseed avocado and scoop out the flesh.
Place avocado and cooked corn kernels into a blender with a teaspoon of water and blend until smooth. Add more water if needed to get a creamy consistency. Breastmilk or formula could also be used for a creamier taste.
- Up until recently it was advised to wait until your baby is 12 months old before introducing corn due to the potential for allergies. Happily, this advice has changed and babies as young as six months old can enjoy sweet corn pureed - a great veggie to mix with chicken and other veggies like 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 twelve months old. 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.
- This recipe was written by Belinda Graham for Kidspot, New Zealand's best recipe finder.