Since how old can boiled corn be included in a child’s diet?

This divine smell must have been remembered by many since childhood. Perhaps the taste became even nicer from the fact that I had to wait a long time in anticipation until the cobs were cooked until fully cooked? Corn can be of varying degrees of ripeness. The cooking time also depends on this. For very young grains, the so-called dairy, thirty to forty minutes are enough. Harder corn cobs should boil for two to three hours. When preparing this dish, parents always ask themselves: “How many years can boiled corn be included in a child’s diet?” Due to the fact that the grains are difficult to assimilate by the body, do not get carried away with this delicacy. How corn is used in various dishes for young children is described later in this article.

As boiled corn is used in children's dishes : for a child from 6 months to two years

Whole boiled heads of cabbage are naturally contraindicated in babies. Some doctors believe that it is possible to give a child at 6 months of age well-cooked and ground maize milk in the form of mashed potatoes. When cooking, be sure to remove the peel, as it is not digested by the baby’s delicate digestive system. The resulting product can be mixed, for example, with boiled potatoes or grated apple. Also, a great taste, which crumbs especially like, is obtained when combined with a banana. Start with one or two teaspoons a week, increasing by the year to two or three tablespoons.

As boiled corn is used in children's dishes : a child from two to three years

At this age, the baby grows enough teeth so that he can independently bite and chew well-cooked corn grains. Make sure that the baby does not choke. Giving more than half an ear is not worth it, so as not to overload the children's stomach.

How to diversify a child’s nutrition at 3 years old with corn? Cook souffle air casserole

In this dish, the main ingredient is boiled corn. A child can be given a souffle for breakfast or afternoon snack, complemented with milk sauce or sour cream.

Structure:

- four boiled ears of corn of medium ripeness;

- six eggs;

- one onion;

- half a glass of breadcrumbs;

- one hundred grams of any hard cheese;

- the third part of a glass of cream;

- a bunch of fresh parsley;

- tea. a spoonful of salt.

Cooking:

1. Boil the corn until cooked. From cooled cobs, cut the grain with a sharp knife.
2. Beat the egg with a mixer until lush foam.
3. Grate the cheese on a fine grater. Mix half of the resulting mass with chopped herbs, finely chopped onions and breadcrumbs. Add cream and salt to the mixture.
4. Beat eggs and corn grains into the cooked mass and mix gently.
5. Grease the mold with butter and fill with air mixture. Place it in a large container filled with water. The mass will be cooked in a water bath.
6. Bake in a preheated oven to 180 degrees for an hour. Ten minutes before cooking, sprinkle the souffle with the remaining cheese.
7. Do not remove the dish immediately from the preheated oven, wait about fifteen minutes. Cut the casserole slightly cooled.