From 1 yearLunch and dinnerUnder review by our nutritionist
Creamed sweet corn with chicken and rice
Real creamed corn is made with corn grated fresh off the cob, which releases a thick, naturally sweet liquid, with no heavy cream or bouillon needed. Spooned over rice with shredded chicken, it becomes a family dish your 1-year-old can eat along with everyone else.
- Difficulty
- 3 out of 5
- Ingredients
- 2 out of 5
- Time
- 3 out of 5, 35 min35 min
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Makes 3 servings Freezer-friendly
Ingredients
- 2 ears of fresh sweet corn
- 1 small chicken breast (about 3½ oz / 100 g)
- ½ onion, finely chopped
- 1 garlic clove, crushed
- a drizzle of olive oil
- chopped parsley and green onions
- cooked unsalted rice, to serve
How to make
- 1Cook the chicken in 2 cups of unsalted water with a piece of the onion for 20 minutes. Shred it and save the cooking water.
- 2Meanwhile, grate the corn off the ears on the large holes of a box grater and scrape the cobs with a knife.
- 3Sauté the rest of the onion and the garlic in the olive oil, add the grated corn and 1 cup of the chicken water.
- 4Cook over low heat, stirring all the time, for about 10 minutes, until it thickens like a cream.
- 5Stir in the shredded chicken and the herbs. Serve over the rice.
Tips
- Texture (12 to 24 months): thick cream and chicken in short shreds. No whole corn kernels.
- The family eats too: set aside your child's portion and only then add salt to the rest.
- Storage: 2 days in the fridge or 30 days in the freezer. Add a little water to reheat.