Corn Purée
Makes ~1/2 cup
2 cups corn (frozen or fresh)
1 cup water
Dash of paprika (optional)
Breast milk, formula, or cooking water (optional)
In a saucepan, bring the water to a boil. Add the peas and cook 2-5 minutes or until corn floats to the top and is tender. Drain corn (reserve 1/2 cup of cooking water if you are going to use water to thin out the purée), place in food processor with paprika, and purée. Add fluid until corn reaches the best consistency for eating.
Storage: Good for 3 days in the fridge in an airtight container or up to 3 months in the freezer.
Note: I didn't add any breast milk at first because I thought the consistency was thin enough but after seeing Cati's reaction I added about 1.5 oz to thin it out some more.
The players
The puree
The baby
1 comment:
Great video footage of her dislike for corn!
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