Corn Puree

Savoury yet naturally sweet, this Corn Puree is delicious on its own or paired with a range of other purees.

One of summertime’s best vegetables is corn on the cob. Most adults and children love its sweet taste and it is the perfect side dish to most meals.

When blended it produces a beautiful golden puree with a savoury yet delightful sweet taste. It is delicious as a stand-alone puree and pairs great with a range of other vegetables or proteins.

Jump to:

• Ingredient Information
• Step By Step Instructions
• Corn Puree for Babies
• Storage Instructions
• Other Puree Recipes
• Corn Puree

Ingredient Information

Choose sweet corn that have bright green husks and pale silks. The corn should be bright in colour, plump and not indented. Avoid the ones that are dry or shrivelled.

Fresh corn produces the most flavoursome results, however canned and frozen can be used.

If making for a baby just be sure to check labels carefully. I would recommend frozen over canned. If you are buying canned, check the ingredients to see that there is no added sugar or salt.

Step By Step Instructions

1. Cook: Cooking corn transforms the raw starches and pectin in the corn cell walls into juicy, tender and sweet bites. In the image above, the corn is steam-cooked but you can really cook the corn in any way you wish. (Steam, boil, roast or grill). Cook until tender.
2. Remove Kernels: Using tongs, remove the corn and plunge into a bowl of cold water until cool enough to handle. Hold the corn at the top, vertically, over a chopping board. Using a sharp knife, start at the top of the cob and cut downward with a gentle sawing motion. Continue cutting until all of the corn is removed.
3. Blend: Transfer the corn kernels to a blender, or food processor, and blend until as smooth as possible. You may wish to add 1-2 teaspoons of baby milk to help with the blending and to make it more creamy.

Corn puree is very textured and you may want to pass it through a sieve or a mouli for a better eating experience and to make it easier to digest.

Passing it through the sieve takes a little bit of time and it is best to do it in small batches. Push the puree through the sieve with the back of a spoon.

The result is a lovely smooth puree, great for babies or fancy Masterchef style plating!

Corn Puree for Babies

An internet search shows conflicting advice on when to first introduce corn to babies. Some believe that you should wait until babies are 12 months old before introducing them to corn, due to the potential for allergies and because corn is difficult for babies to digest. However, others say that it is safe from 6 months.

You may wish to delay its introduction until after first tastes have been accepted and their digestive systems are a little more robust. You can also pair corn with other purees that don't have quite as much fibre. 

If your family has a history of corn allergies, you should consult a medical practitioner before offering it.

Disclaimer: This information is intended for general use only. It is not medical advice and is not intended to replace the personalised care and advice given to you by your health professional. Please refer to my full disclaimer for more info.

Storage Instructions

• 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.) 

Other Puree Recipes