Creamy Corn Puree | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 25 minutes | Easy | Vegetarian

奶油粟米泥 (creamy corn puree) is the simplest and most purely sweet Level 3 option in the vegetarian collection. Sweet corn kernels, cooked in a small amount of milk or cream, blended and sieved to remove all fibre, produce a smooth, golden flowing liquid with an intensely sweet, clean corn flavour. With no savoury seasoning required beyond a pinch of salt, it is particularly appealing to residents with reduced appetite who are drawn to naturally sweet flavours.

Ingredients (3 servings)

Main:

• 3 fresh corn cobs (or 400g frozen sweet corn kernels)
• 300ml full-fat milk
• 100ml single cream
• 200ml water

Seasoning:

• Salt to taste (minimal — the natural sweetness is the dominant note)
• White pepper to taste

Optional:

• 1 teaspoon unsalted butter (for extra richness)

Method

1. Strip corn kernels from cobs. Combine kernels, milk, cream and water in a medium saucepan.
2. Bring to a boil over medium heat, then reduce to a low simmer. Cook for 15 minutes until corn is completely tender.
3. Transfer all contents to a blender; blend on high speed for 2 minutes until completely smooth.
4. Pass through a fine-mesh sieve into a clean saucepan, pressing firmly to extract all liquid; discard all corn fibre residue.
5. Return to low heat. Season with salt and white pepper; add butter if desired.
6. Confirm Level 3 consistency: tilt a loaded spoon — the puree should flow slowly and continuously. If too thick, add warm milk in small amounts; if too thin, simmer gently to reduce.

Texture Test

IDDSI Level 3 confirmation: When a spoon is tilted, the golden puree flows slowly and continuously, coating the back of the spoon. The cream and natural corn starch create a smooth, slightly richer texture than a plain stock soup. No corn fibre particles remain. IDDSI syringe test: 1–10ml expelled over 10 seconds.

Safety Notes

Corn fibre must be fully removed — sweet corn contains tough, indigestible fibre that creates a choking risk if not completely sieved out. Press the residue firmly against the sieve to extract maximum liquid; discard all solid residue.

Dairy-free adaptation — replace milk and cream with unsweetened coconut milk or oat milk for residents with dairy allergy; this produces a slightly different but pleasant flavour.

Sweetness calibration — this recipe is intentionally sweet and low-salt to appeal to residents with reduced appetite; adjust according to the individual’s dietary preferences and clinical guidelines.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fresh corn cobs: universally available at mainstream supermarkets. Baby corn and corn kernels also at Asian grocers.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 175 kcal per serving (250ml), 5g protein, 9g fat, 22g carbohydrates. Sweet corn provides natural sugars for energy, B vitamins, lutein and zeaxanthin for eye health. Cream and milk add calcium and fat. This is a moderate-calorie, low-protein flowing food best used as part of a varied meal plan rather than as the sole nutritional source.

Cultural Note

粟米 (sweet corn) holds a special place in Hong Kong street food culture — roasted corn (燒粟米) on bamboo skewers, corn-filled breads from the local bakery, and sweet corn soup at the cha chaan teng. The pure, sweet taste of corn resonates across generations. Presenting it in smooth, flowing Level 3 form for residents with dysphagia is a way of saying: your love of sweet corn does not have to end because of swallowing difficulties. The flavour and the warmth remain, in a form that is safe and gentle.