This corn cream is a nutritious and light option, rich in fiber, vitamins, and proteins, supporting the healthy development of the baby, especially during the introduction to solids.

Corn Cream for Baby

Ingredients:

• 3 raw corn cobs
• 400ml filtered water
• ½ cup shredded chicken (cooked without salt)
• Natural seasonings to taste (e.g., rosemary, basil, mashed onion, and garlic or in powder)
• 1 teaspoon extra virgin olive oil
• 2 cherry tomatoes (optional, for added flavor)

Instructions:

1. Preparing the corn: Cut the corn off the cobs and place the kernels in a blender. Add 400ml of water and blend until smooth. Strain the mixture to remove any thicker fibers.
2. Cooking: In a pan, add a drizzle of olive oil and your choice of natural seasonings (such as a bit of onion or basil). If using, add the shredded chicken (well-cooked and salt-free). Sauté for a few minutes.
3. Mixing: Add the blended corn to the pan and cook over low heat, stirring continuously until the cream thickens and reaches the desired consistency.
4. Finishing: If desired, add the chopped cherry tomatoes and stir a bit to release their flavor. Serve warm, not hot, to avoid burns.

Recommended Age: This recipe is suitable for babies around 7 to 8 months, depending on the progression of their solid food introduction.

Storage and Thawing:

• The cream should be stored in small portions, according to the amount your baby usually eats per meal (e.g., 100g per container). This prevents repeated thawing and refreezing, which could lead to bacterial growth.
• Place the portions in the freezer immediately after preparation, in containers or freezer-safe bags.
• When thawing, remove only the necessary portion and heat over low heat, stirring well. Do not refreeze what has already been thawed. The maximum storage time in the freezer is 30 days.