1. If using fresh corn, carefully slice the kernels off the cob. If using frozen corn, measure the appropriate amount.
2. In a saucepan, combine the corn and coconut milk. Bring to a gentle simmer over medium heat and cook for about 10-15 minutes, or until the corn is tender (cooked if using frozen).
3. While the corn is cooking, prepare the grapes and raspberries. Place them in a blender or food processor.
4. Once the corn is done, turn off the heat and allow it to cool slightly for a few minutes.
5. Add the cooked corn mixture to the blender with the grapes and raspberries. Include the almond flour as well.
6. Blend everything together until smooth. You can add a little extra coconut milk if the puree is too thick.
7. Transfer the puree into serving bowls or storage containers. Allow it to cool completely before serving to your baby.

Summary:
This Sweet Corn and Berry Puree is an excellent dinner option for babies aged 4-10 months. It combines the natural sweetness of grapes and raspberries with the nutritious benefits of corn and almond flour, making it rich in vitamins and healthy fats. The coconut milk adds creaminess and a delightful flavor without overpowering the natural taste of the fruits and vegetables.

Storing Options:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Possible Side Effects/Allergies:
As with any new food, introduce this puree to your baby gradually to monitor for any potential allergic reactions, especially to grapes and almonds which can occasionally cause sensitivities in some infants.