Fresh Corn Puree with Avocado
9 months + up
Makes 1.5 cups
2 tablespoons extra virgin olive oil
1 large shallot, finely chopped
3 ears fresh corn, shucked and sliced right off the cob
1 cup whole milk
Pinch of sea salt and freshly ground black pepper
2 teaspoons lemon juice
In a small saucepan, heat oil over medium heat. Add shallot and saute until translucent, about 2 minutes. Add corn and stir for a minute. Add milk, cover and simmer 10-12 minutes. Remove from heat and puree corn mixture in a blender or food processor, until desired consistency. It will be thick and chunky. Season with salt and pepper.
Meanwhile, mash avocado and lemon juice with a fork. Serve corn puree with a dollop of avocado mash on top.
* If you would like the puree thinner, add a pinch more milk. If you would like it smoother, pass it through a fine mesh strainer or sieve before serving.
** For you? Thin with more milk and a bit of water until a souplike consistency. Add more salt, pepper and drizzle with red chile oil before serving.