Recipe: Fresh Corn Puree with Avocado


Fresh Corn Puree with Avocado 

9 months + up

Makes 1.5 cups

  1. 2 tablespoons extra virgin olive oil

  2. 1 large shallot, finely chopped

  3. 3 ears fresh corn, shucked and sliced right off the cob

  4. 1 cup whole milk

  5. Pinch of sea salt and freshly ground black pepper

  6. 1 avocado

  7. 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.

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