This golden yellow puree is savoury yet sweet at the same time. Enjoy it on its own or mixed with a range of other purees.
- 3 Cobs of Sweet Corn (mine weighed 500g / 1.1lb in total. Weight of kernals after ciooking and removing was 250g )
Husk the corn and pull off any silky threads.
Add enough water to the bottom of a pan so that it does not rise above the steamer basket. Place a steaming basket, with the corn cobs in it, into the pot.
Cover and heat on high. Once the steam builds, cook the corn until the kernels are tender, around 6 minutes.
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
Transfer the corn kernels to a blender or foodprocessor and blend until as smooth as possible. You may wish to add 1-2 teaspoons of baby milk.
No Steamer?: Fill a large pan with enough water to cover the corn. Bring to a boil and place the corn into the water, cover and reduce heat to medium. Cook the corn until the kernels are tender, 6 to 8 minutes.
Frozen Corn: to Bring a pan of water to the boil, add 250g (1 & 3/4 cups) of frozen corn and simmer for 3 mins. Drain and blend.
Super Smooth: If you would prefer a smoother puree you can use a sieve or mouli.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
- Refrigerate in an airtight container for up to 24 hours.
- Freeze the puree in ice-cube trays and once fully frozen, quickly pop them all out and place into a freezer bag or container. Return to the freezer and store for up to 2 months. (Freezing it this way allows you to take out small portions as needed.)
Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 2mg | Iron: 1mg