2-in-1 Recipe: Sweet Corn Tamales & Corn, Potato, and Carrot Purée for Baby

Sweet Corn Tamales  & Corn, Potato, and Carrot Purée for Baby

This is a simple flavored purée that is great for a new baby just trying out flavors because it’s mild and sweet. If you make this dish when your corn is super fresh, then you grab that natural sweetness that Mother Nature provides. My babies always loved this combination.

Corn, Potato, & Carrot Purée for Baby (6+ months)


  • 4 yellow fin potatoes, peeled and cubed
  • 4 ears of fresh organic corn, shucked and kernels removed from cob
  • 2 organice carrots, peeled and chopped

  1. Place potatoes and corn in a large pot of water and bring to a boil.
  2. Let the potatoes and corn boil until soft, about 12 minutes.
  3. While the corn and potatoes are boiling, steam the carrots for about 10 minutes, until soft.
  4. Transfer the carrots and potato-corn mixture to a blender with a little reserved water from steaming the carrots. Blend to desired consistency. 

Yield: 4 cups or 7 baby servings


Sweet Corn Tamales for Family

Tamales are a traditional Mexican dish that really celebrates the culture. The sweet corn version is fun to make and presents another great opportunity to include your kids in the process. You will need cornhusks, masa (Spanish dough found at a Mexican food store), and a little bit more time than usual for this recipe. This is a good recipe to make on the weekend when you may have a little more cooking time to spare.

Puree match:  Corn, Potato, & Carrot Purée


3 cups (735 g) Corn, Potato, & Carrot Purée for Baby

1/2 cup honey

2 lb prepared masa

20 dried corn husks, soaked in warm water until pliable (about 20 minutes)

1/2 cup fresh chopped cilantro,

1 cup sour cream, to garnish


  1. Mix the Corn, Potato, & Carrot Purée with the honey.
  2. Mix the masa by hand with purée mixture.
  3. Scoop 3 to 4 tablespoons of masa and purée mixture onto the center of the smooth side of each cornhusk. Fold sides and bottom in and either tie off or leave folded.
  4. Cook tamales in your steamer by lining the basket with extra cornhusks and stacking them on top of each other. Make sure that your tamales do not touch the water.
  5. Steam for 45 to 65 minutes, until the masa no longer sticks to the cornhusk.

Yield:  15 to 20 tamales, or servings

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