1. If using dried apricots, begin by soaking them in warm water for about 15-20 minutes to soften. Drain the apricots after soaking.
2. If using fresh corn, cook the kernels in boiling water for about 5 minutes until tender. If using canned corn, simply drain and rinse the corn.
3. In a blender or food processor, combine the softened apricots, cooked corn, and almond butter.
4. Blend the mixture until smooth and creamy. You can add a little water if the puree is too thick for your baby.
5. Transfer the puree into a serving bowl or snack container. Allow it to cool to a comfortable temperature for your baby before serving.
6. Serve immediately or store for later.

Summary:
This recipe is a nutritious snack for your baby, providing natural sweetness from the apricots, fiber from the corn, and healthy fats from the almond butter. It is suitable for babies aged 4-10 months and is easy on their digestive systems.

Storing Options:
Store any leftover puree in an airtight container in the refrigerator for up to 48 hours, or freeze it in small portions for up to 1 month.

Possible Side Effects/Allergies:
Be cautious when introducing almond butter, as it can cause allergies in some infants. Always consult with your pediatrician if you have concerns about allergies or introducing new foods.