Corn, which in another countries is commonly known as maize, is a delicious sweet tasting food that is bright yellow in color and loaded with protein. Corn is also rich in Vitamin A; a good source of the antioxidant, beta-carotene, which plays an important role in eyesight and your baby’s skin. Corn also contains phosphorus (a chemical element known to support bone health), iron (improves brain development), potassium, and magnesium (necessary for nerve and muscle function).


What Kind of Corn Should You Use to Make Corn Puree for Your Baby?

When feeding your baby corn, always chose corn ears that have green husks and tightly wrapped in the husk. Ones that are dry and have gone bad. If buying corn that has already been husked, look for corn with kernels that are plump and bright in color, not indented. Prepare the corn as soon as you purchase it to prevent it from spoiling. Until the time you make your baby’s corn puree, keep the cobs refrigerated because this slows down the conversion of sugar to starch.

Ears of fresh organic corn

I always try to go with the organic option if it’s available for my little one because according to the EPA (United States Environmental Protection Agency), “Children’s internal organs are still developing and maturing and their enzymatic, metabolic, and immune systems may provide less natural protection than those of an adult. There are ‘critical periods’ in human development when exposure to a toxin can permanently alter the way an individual’s biological system operates. Children may be exposed to more certain pesticides because often they eat different foods than adults.” Organic foods are a smart choice for your little one because it protects their health from future illness and disease.

I always use fresh corn on the cob for my daughter, but if you’re on a time crunch, you can also always buy frozen organic corn kernels. Steam them for about 5-6 minutes and then blend:)

*Avoid feeding your baby whole corn kernels until at least one year of age!* Kernels may pose as a major choking hazard before a year, so make sure you blend the corn kernels into a puree when feeding your 6 month -1 year baby.

How to Cook Corn

When it comes to cooking corn on the cob, I recommend roasting the whole corn on the cob with the husk on. This is because it brings out their natural sweetness and keeps their nutrients within the corn because the husk acts as a barrier. Baking/roasting and steaming are the preferred methods to use when cooking homemade food. I never boil my corn because this can actually remove some of the nutrients within the vegetable or any other veggie or fruit for that matter.

Roasting corn

Foods such as carrots, potatoes, sweet potatoes, squash, parsnips and peaches are especially flavorful when baked.


Roast the Corn

Spread each ear of corn on a cooking pan. Leave the whole husk on the corn when cooking. Bake at 350 degrees F for 30 minutes. So delicious, you will probably want to make plenty for you and your baby!

Once the corn is cool to the touch, you’ll want to remove the husk. Slice the ends off of the corn and peel off the husk.

Next, hold the corn up vertically with one of the cut sides facing downwards on a cutting board and while cutting downwards cut off the kernels from the cob.


Blend the Corn

Using my Blendtec (always blends my baby purees perfectly with its high horse power motor) blend the corn kernels until they’re a silky smooth puree. I add small amounts of water until I get the consistency that is best for my daughter.

blending corn kernels for baby puree

When your baby first starts on solids, you want to blend their food to silky smooth because they are not ready to handle textures quite yet. Once your baby starts to grow you can leave the puree a little chunkier and then chunkier as they age. With corn kernels, always blend them until your baby is one year or older. Kernels can pose as a choking hazards for babies younger than a year old.


Freeze the Corn

When you make your baby purees; I always recommend making it in a large batch so you can easily heat up the frozen batches on another day. I love using these silicone trays because they are easy to remove the purees from and they freeze in small honeycomb shapes, which are much easier to defrost than the large square cubes that other companies offer and take longer to defrost.

Once the puree is frozen in the silicone trays, pop out the honeycomb ice cubes and store them in an airtight container or ziplock freezer bag in the freezer.


Reheat the Corn

Warm the corn in a microwaveable safe dish (I like to use the OXO Tot baby block glass container for heating up my baby’s food) in the microwave for 30 seconds (pausing half way to stir). At the moment I like to use 8 honeycomb cubes for my baby (about as much as she eats at the moment per feeding). Make sure the corn are not too warm/hot before feeding your baby! You can also reheat over the stove as well.

You can also combine other whole foods in your baby’s puree that you have previously frozen, for optimal flavor and nutrients. The following list is a general guide, so feel free to be adventurous and combine and build your own meals for your little one:)

Corn Flavor Compatibility Guide

ApplesBananasBeetsBlack Beans
BroccoliCannellini BeansChardCarrots
LentilsGreen BeansNorthern BeansKidney Beans
ParsnipsCauliflowerEdamameGarbanzo Beans
PearsNavy BeansPinto BeansSplit Peas
Sweet PeasSpinachKaleSummer Squash
TurnipsWhole GrainsSweet PotatoesCereal

If you have read my post on the importance of probiotics for your child (linked here); you can sprinkle a little probiotics on top of your homemade baby food for added nutritious value.

If you make something from Herb’n Sage, I would love to hear about it in the comments! Don’t forget to rate this recipe and follow along on Instagram and Youtube for more recipes and inspirations for your creations for your little loved one(s)<3

Bon Appétit!

xoxo -Sage

Corn Puree

  • Servings: 4-6
  • Difficulty: easy
  • Print

Homemade Corn Baby Puree is so easy to make and tastes so much better than store bought varieties!


  • 4 ears of corn with husk on


  1. Preheat the oven to 350 degrees F
  2. Place the corn with the husk straight onto a cooking pan (don’t remove the husk)
  3. Bake at 350 degrees F for 30 minutes
  4. Once the corn is cool, cut off both ends of the corn and peel off the husk
  5. Cut the kernels off of the cob and transfer to a blender
  6. Blend the corn and add water, to get your desired consistency until smooth if needed
  7. Freeze excess corn puree in the freezer (I like to freeze my purees in these silicone trays)

*Disclosure: Some of the links above are affiliate links, meaning, at NO additional cost to you, I will earn a commission if you click through and make a purchase. Thank you for helping a mama out:)

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