Creamy sweetcorn

Creamy sweetcorn
1 corn cob, ideally in the leaves as these are usually tastier (although thinking about it a tin of sweetcorn would work just as well!)
3 heaped table spoons full fat cream cheese
the juice of half a lime

Method
Cook the corn in boiling water – 10 – 15 mins Strip the corn off the cob with a sharp knife Put in blender with cream cheese and lime juice Blend to desired consistency depending on age of baby.

Comment: This is a quick and easy one (especially if using tinned corn) inspired by Mexican street food. I tried it on it’s own first but it was most successful when spread on small bits of toast so Isabel could feed it to herself. The Mexican version is a cup with corn, sour cream, grated cheese, lime juice, chilli powder and seasoning.

by Kate and Isabel