Creamy sweet corn puree recipe
- 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.
- 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.
- This recipe was created by Belinda Graham for Kidspot.