Creamed Corn Puree

Who doesn’t love creamed corn? I am not talking about the canned kind with the sugar and cornstarch. I am talking about the many new ways to cook fresh corn into an amazing creamy sauce. If you haven’t seen it, it is practically a movement! In fact, I even found a way to turn this baby food into Corn Creme Brulee… which I had at a top notch restaurant in Miami a few months ago, and sorry not sorry… mine was better! So this variation only uses 1/3 of a cup of heavy cream, no sugar, and a tablespoon of Earth Balance. Baby does not need the sugar and starch that accompanies that canned variety, or the sugar needed to make the corn pudding I recently stumbled on. What they do need is the fat from the cream and butter, and the fiber from the corn kernel shell. Blended down this is a perfect teaching texture for babies starting to chew, without the choking hazard! So try this, I know you and baby will love this soul food turned smooth!

Creamed Corn Puree
Sweet corn turns creamy in this delicious puree!
Servings
Prep Time
Cook Time
Passive Time
4 bags
10 minutes
45 minutes
40 minutes
Ingredients

5 Ears Fresh Corn White or Yellow or mixed

1 tbps Butter or Earth balance

1 cup water

1/3 cup heavy cream

1- Shuck and wash the corn and then cut it off the cob. Try to get as close to the cob as possible for the extra pulp.

2- Place the corn in a small pan and add water. Just enough to almost reach the top of the corn, but not quite.

3- Cover and bring to a rolling boil. Reduce heat to medium and allow to cook for 30 minutes.

4- Remove the lid and add the heavy cream. Boil, uncovered, for another 15 minutes.

5- Remove from heat and allow to cool before blending. Blend longer than usual to break up the kernel skins and transfer to your twist bags for easy storage.