Kenya’s obsession with sweet corn lives on! I’m a huge believer in providing children with as much diversity as possible when it comes to them trying to new foods. I also think it’s important to change up their diet regularly so you don’t get stuck with a kid who only wants to eat the same thing at every meal. But at this 
time of year when corn is so crisp, sweet and delicious, I want it morning, noon, and night. So, I try to come 
up with tons of corn dishes to keep with my philosophy of diversity.

Growing up in Kentucky, corn pudding was a staple dish for us. Of course the 
corn pudding down south usually consists of tons of cream. Tasty? Yes. A little to heavy for little ones? Definitely yes. In the weelicious version, I wanted the corn 
to be the real star instead of the cream and butter. This dish took 
three minutes to whip up and when I served it to Kenya for the first 
time, he ate half the dish for dinner! I know. My kid’s got a bottomless pit for a stomach, especially when he loves something.
Sweet corn is packed with fiber and is a great source of beta-
carotene, folic acid and vitamin B3. Needless to say, there were a lot 
of corn pellets in his poop the next day (TMI? Sorry!), but he appeared to love every bite.

Corn Pudding (Makes 4-6 Toddler Servings)

3 Eggs
1 Ear Corn, kernels cut off the cob
1/2 Cup Whole Milk
6 Crackers, crushed
1 Tsp Butter

1. Preheat oven to 350 degrees.
2. Grease a 9×5 inch loaf pan with butter or spray.
3. Place the eggs in a mixing bowl and whisk.
4. Add the milk and corn and whisk to combine.
5. Pour into the loaf pan.
6. Sprinkle the crackers on top of the corn mixture and dot with butter (divide the tsp of butter into several pieces and place it over the crackers).
7. Bake for 30 minutes or until golden.
8. Cool and serve

This time of year, it seems like all I want to eat is corn. I love steaming up a bunch of ears and keeping them in the refrigerator to snack on. It’s also become one of Kenya’s favorite snacks. For little ones just starting to hold their own food, corn on the cob is a great choice. Kenya proudly holds his ear of corn, like it’s the crown jewels and just munches away.
Corn is full of fiber as well as being high in beta-carotene, vitamin B1 and C. Corn is also a great choice because it’s economical. Our farmers market was selling it for $2 for 3 ears.
When I buy too much (which is often) I love to use what’s left over and make this recipe, which is also inexpensive. When I’m having summer pool parties for the kids and need to feed a crowd on a budget, its perfect.
The entire dish cost me $5.75 when I made a double batch (which served
16) of the recipe below (I also saved a bit more because the cherry tomatoes came from our garden).
With such beautiful colors, a ton of vitamins, and plenty of cheese for little ones who can’t ever get enough, this is a choice dish.

Summer Pasta Salad (8 Toddler Servings)

8 Oz Dry Pasta (I used dry mini cheese filled ravioli that I got at
Trader Joes, but you can use any type of pasta you enjoy)
1 Ear Corn, yellow or white
¼ Cup Asparagus
1/2 Cup Cherry Tomatoes, chopped
1 Tbsp Olive Oil
1 Tbsp Parmesan

1. In a steamer pot of boiling water, prepare the pasta according to the package’s directions.
2. Place the corn and asparagus in a steamer pot of boiling water and cook for 3-4 minutes.
3. When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
4. Throughly combine all the ingredients in a bowl.
5. Serve.

I’ve been eating okra since I was a wee one. When you grow up in the south, it’s an every day vegetable that people eat. Now that I live in California, it’s funny to see peoples faces when you say, “want some okra?” A lot of my friends haven’t even tried it before. Maybe they never had the opportunity. It’s not exactly a vegetable that you see on restaurant menus unless it’s been deep- fried and no longer resembles a green vegetable. But when cooked simply for minimal time, it’s a rich source of fiber and vitamins A and C.
Okra is in season and started popping up at the farmers’ market about 3 weeks ago. The first time I saw them I actually gasped with excitement, so fond are my childhood memories of it. When I came home I steamed up a batch for 4 minutes, let them cool and Kenya and I sat there and munched away. I was kind of shocked, but he loved them. He wasn’t so keen on them whole, however, so I cut up each one into several pieces for him. My husband can’t stand their somewhat sticky texture (which actually has thickening properties, perfect in a dish like this), but that’s what I love about them, so to each his own. Mixed in this caponata, the okra is transformed into a salsa-like dish minus the spice.

Okra, Corn and Tomato ‘Caponata’ (Makes 8 Toddler Servings)

2 Tsp Olive Oil
2 Tbsp Onion, chopped
1 Garlic Clove, minced
1 Cup Okra, chopped into 1/4 inch pieces
1/2 Cup Tomatoes, chopped
1/3 Corn, fresh or frozen
1/2 Tsp Vegit (or Spike)

1. In a medium saute pan heat the oil over medium heat. Add the onion and saute for 2 minutes until clear and translucent (do not brown).
2. Add the garlic and saute for 1 minute.
3. Add the vegetables and Vegit, saute 1 minute and cover.
4. Cook for 3-4 minutes or until the vegetables are fork tender.
5. Cool and serve.

When I was growing up in Kentucky, going every summer to the “U-Pick” farm with my grandfather was a ritual. He would take me, my little brother and cousins to Stumblers Orchard and we would pick whatever was fresh and in season. There was nothing like picking watermelons, strawberries and corn, all so sweet and delicious. I can still remember looking for the perfect fruits and vegetables to put in our baskets and then bring our bounty home to my parents. My grandfather would pick bushels of fruits and vegetables and freeze them so we could have plenty all through the winter.
Succotash is one of those southern dishes that evokes wonderful memories of summer. 
Corn, lima beans, carrots, red peppers and more fill this dish. This recipe is simple to prepare and packed with vitamins and minerals. Your little one will love the bright colors that comprise the dish and you’ll know they’re getting plenty of nutritious vegetables in this sweet treat.

Succotash (Makes 12 Toddler Servings)

8 Baby Carrots
1/3 Cup Red Pepper, chopped
1/2 Cup Corn
1/2 Cup Lima Beans
1/3 Cup Tomato, peeled and chopped (or canned organic)
2 Tbsp Whole Milk

1. Place the baby carrots and red pepper In a steamer pot over boiling
water for 4 minutes.
2. Add the corn and lima beans and steam another 3 minutes or until
all the vegetables are fork tender.
3. Place all the ingredients in a food processor and pulse (DO NOT PUREE!) until little pieces of vegetable remain.
4. Cool and serve.

*If you have a baby under the age of one, and you want to make this
dishes, just replace the milk with the water in the steamer pot and
puree it a little longer.



Several years ago I went to Chile. What a magical country. The food 
was so complex and interesting, yet simple and delicate. I was really 
fascinated to find that many of their dishes are inspired by Peruvian cuisine. 
I try to expand my horizons (and my son’s palette) by researching what other cultures feed their babies and toddlers. 
There’s a peruvian dish called Espesado de Lunes and it uses some of 
the ingredients listed below. The sweet from the corn and squash mixed 
with the earthy flavors of the cilantro, garlic and onion create a truly unique flavor. I’ve fed 
Kenya this dish two days in a row alongside a piece of white fish that 
I sprinkle with herbs and steam. I’m dying to try a version of this for my adult friends as well. Wouldn’t this be a gorgeous dinner 
party entree with a light piece of grilled fish on top? For now, Kenya gets to have his own baby version of a private Peruvian dinner.

Peruvian Puree (8 Baby Servings)

1/2 Butternut Squash (about 1 1/2 Cups), peeled and chopped
1/3 Cup Corn, fresh or frozen
1 Tbsp Onion, chopped
1 Garlic Clove
1 Tbsp Cilantro, leaves only

1. Place butternut squash in a steamer pot over boiling water for 4
minutes.
2. Add corn, onion and garlic and continue to cook another 4 minutes
or until vegetables are fork tender.
3. Place all the ingredients in a food processor and puree until smooth.
4. Cool and serve.

Corn is such a versatile food. Not only is it amazing on the cob, when it’s added to purees, it has a creamy, starchy quality. The corn in this puree gives it not only a sweet taste, but also a creamy texture.
This recipe can be prepared in minutes and it makes 12 baby servings, so there’s plenty to freeze. Since it has a protein, vegetable and starch it’s a great option when you need to feed baby on the go and don’t feel like lugging three different containers with you.
Corn can be hard to digest, especially for immature tummies. I wouldn’t consider this the best option for a first food, but I’ve been giving this recipe to Kenya since he was 10 months old and he’s never had a problem. By pureeing the mixture, it’s easier to digest.

Chicken, Corn and Cauliflower Puree (12 Baby Servings)

1 Chicken Breast, boneless and skinless
1/2 Cup Cauliflower
1 Cup Corn, fresh cut off the cob or frozen

1. Place the chicken in a steamer pot over boiling water for 4 minutes.
2. Add the cauliflower to the pot and cook for 2 more minutes.
3. Add the corn and continue to cook for 2 minutes or until all the ingredients are cooked through and fork tender.
4. Place ingredients in a food processor and puree. You may need to add some of the water from the pot to make smooth.
5. Cool and serve.

This recipe was thrown together by default. There were very few ingredients in the fridge and Kenya had to eat.
I always recommend that you keep a little garden of herbs growing (if your weather permits) so you can trim a few pieces off at times like this to jazz up a recipe, even if it’s just for baby. Or maybe I should say, especially if it’s for your baby. I feel like we don’t give kids enough credit when it comes to flavors they will enjoy. In this recipe, I used the leaves and stems. When steamed, cilantro loses some of its potency, which is nice in order to mellow it out for babies new palate. The chicken’s flavor, mixed with the sweetness of the corn and spiciness of the cilantro made this a winner with Kenya.

Chicken and Corn with Cilantro (12 Baby Servings)

1 Chicken Breast
1 Cup Chicken Broth or Water
2 Tbsp Onion, sliced
1 Garlic Clove
2 Tbsp Cilantro, stem and leaves
1/4 Cup Corn, fresh or frozen
1/2 Cups Brown Rice, Steamed

1. Place all the ingredients, except the rice and corn, in a saucepan.
2. Bring to a boil and reduce to a simmer, cover.
3. Steam ingredients for 5 minutes.
4. Add the corn and continue to steam for 3 more minutes or until chicken is cooked through.
5. Place all the ingredients in a food processor and puree. Add broth as needed to make puree smooth.
6. Cool and Serve.

It’s been really warm in Los Angeles and summer feels like it’s just around the corner. The first tomatoes and zucchini are just popping up at the farmers market and I know corn can’t be far behind. For now I’ve been using frozen corn since you can find it “organic” and it’s super sweet. The flavors in this recipe are so delicate and marry beautifully.
Every week at the market there are two ladies selling fish that smells like it came straight out of the sea. You have to wait in line, what feel like forever, but it’s totally worth it.
Feel free to use any mild white fish you find and think your baby will enjoy.
I threw some basil in and was shocked at how it really gave the dish some extra lovin’. I put this puree together in minutes which is perfect for busy parents.

Halibut and Summer Vegetables (15 Baby Servings)

1 Halibut Fillet (1/4 pound)(You could also try cod, tilapia, snapper or any other white fish)
1/2 Cup or 1 Large Tomato (or use organic canned tomatoes)
1 Zucchini, chopped
1/4 Cup Corn (fresh or frozen)
1 Garlic Clove
1/2 Cup Edamame (frozen)
4 Basil Leaves

1. Place all the ingredients except for the basil in a saucepan over boiling water.
2. Let steam for 6-8 minutes or until fish is fully cooked through and flakes.
3. Place all the ingredients, including the basil, in a food processor.
4. Puree until smooth.
5. Cool and serve.

Babies need more protein then adults because they’re growing so fast. This is especially true in first few years of your babies life. Most of the time I cook with skinless, boneless chicken breasts, but last week I found organic/free range chicken thighs that looked delicious. The thigh is higher in fat then the breast, which is a good thing for babies and it also has more iron and twice as much zinc.
The first time I gave it to Kenya he kind of turned up his nose. I couldn’t figure it out since he loves carrots and corn. After try number two, I added a little hot water to thin it out and presto, he loved it. Always take into consideration the texture of babies food. Sometimes a creamy texture is all it takes.

Chicken with Carrots and Corn (10 baby servings, freeze 1/2)

1/2 Cup Brown Rice
1 1/2 Cup Water
2 Chicken Thighs, skinned on the bone
1/2 Cup Baby Carrots, sliced into coins
1 Cup Chicken Stock
1/2 Cup Frozen Corn

1. In a saucepan bring water and rice to a boil and immeditaly cover and simmer for 45 minutes.
2. In a saucepan over medium heat, bring stock to a boil.
3. Add the chicken and carrots and reduce to a simmer.
4. Cook for 5 minutes.
5. Add corn and cook another 2 minutes or until carrots are tender and chicken is cooked through.
6. Let mixture cool for several minutes.
7. Remove the meat from the chicken and put into a food processor with the remining ingredients and puree until smooth.
8. Cool and serve.