ONE POT CHEESY SPINACH CORN
This dish is an easy to prepare one pot cheesy corn spinach with Italian flavors.
Provided by Dassana Amit
Categories Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Boil the corn cobs in water for 15 to 20 mins. When they warm or when they cool down, remove the kernels from the cob with a knife. Keep aside.
- Rinse the spinach in water thoroughly. Chop them and keep aside.
- Chop the scallions and garlic. Reserve the greens for garnishing.
- Heat the olive oil in a pan. Now add the scallions and garlic to it.
- Saute for 2 mins and then add the chopped spinach. Saute the spinach for 4 minutes.
- Add the black pepper and salt now
- After 2 mins add the red chili flakes and the oregano seasoning/italian seasoning/mixed herbs
- The spinach would have softened and considerably cooked after 3-4 mins. Now add the boiled corn kernels.
- Mix the corn with spinach and spices. Saute for 2-3 minutes more. Check the salt and seasonings and add more if required. Serve hot with warm or toasted bread.
SAUTéED CORN WITH SPINACH
Provided by Liza A
Time 15m
Yield 3-4 servings
Number Of Ingredients 7
Steps:
- In a skillet, heat oil over medium heat. Add the garlic and sauté until lightly browned. Add the chopped shallot and cook for a few seconds. Add the corn and spinach and sauté for 3 minutes.
- Add the shrimp paste (or salt to taste) and pepper. Sauté for couple more minutes.
- Serve with steamed rice.
- Enjoy!
CORN AND SPINACH SOUFFLE
This is an easy, foolproof souffle- you just need to make sure the vegetables and sauce are cool before adding the eggs. I've made this many times for guests and always receive compliments, even from people who don't like spinach.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine corn and spinach; set aside. In a saucepan over low heat, melt butter. Add flour and stir to make a smooth paste. Stir in salt. Gradually add milk; cook, stirring constantly, until thickened. Cool. Combine eggs, pimientos and onion; fold into cooled butter mixture. Fold in corn and spinach. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45-50 minutes or until done. Slice to serve.
Nutrition Facts : Calories 152 calories, Fat 10g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
SPINACH WITH CORN
Provided by Robert Farrar Capon
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wash spinach and chop coarsely.
- Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
- Add corn, cover skillet, raise heat to medium and cook 3 minutes.
- Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY CORN AND SPINACH ENCHILADAS
These enchiladas have a creamy richness that is hard to resist. They also have a nice tang from the tomatillo-based green sauce. Scrumptious and fast, the cream spinach and cream-style corn tucked inside make them even more luscious. Serve with sliced tomatoes and just wait for the "mmm's." Use a metal measuring cup to scoop the filling. This will keep sizes approximately the same for even baking.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
- To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.
- Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.
- To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.
GARLICKY CREAMED CORN AND SPINACH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.
" KORNEY" SPINACH DIP STUFFING SIDE DISH
This is a great side dish for pork, fish or turkey. Very simple to make. My hubby surprised me and loved it. Usually likes corn (any type of corn) served plain, but this is the exception.
Provided by Montana Heart Song
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl add spinach dip and sour cream. Mix and add corn and mix again.
- Melt margarine in microwave.
- Add stovetop dressing or dressing cubes, pour over the melted margarine. Mix well.
- Add 1/4 tsp salt or salt substitute.
- Add pepper to taste. Mix.
- Preheat oven 375°F.
- Spray Pam in a round deep 1 1/2 quart casserole dish.
- Pile into casserole dish. Place foil on top.
- Note: You can use whole kernel corn and add red and green chopped peppers if you wish.
- Cook 25 minutes.
Nutrition Facts : Calories 245.1, Fat 17.8, SaturatedFat 5.8, Cholesterol 14.9, Sodium 159.2, Carbohydrate 21.8, Fiber 2.4, Sugar 1, Protein 3.7
SPINACH WITH CORN AND TOMATOES
I believe this came in an email that I get from Martha Stewart magazine. Again, the photo looked delicious! This sounds like it would be great for vegetarians! I have not tried it, but if you do, I hope you enjoy!
Provided by Bobtail
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
- Add 1 package (10 ounces) frozen corn kernels, thawed.
- Cook until warmed through, 1 to 2 minutes.
- Add 4 cups baby spinach (about 5 ounces), finely sliced.
- Cook until wilted, 1 to 2 minutes.
- Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.
Nutrition Facts : Calories 102, Fat 3, SaturatedFat 0.4, Sodium 611.4, Carbohydrate 18.8, Fiber 2.6, Sugar 0.1, Protein 3.4
SPINACH WITH CORN AND TOMATOES
This summer salad is ideal for a picnic. Just prepare, chill, and go.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
- Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
- Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)
Nutrition Facts : Calories 101 g, Fat 3 g, Fiber 3 g, Protein 3 g
CORN AND WINTER SQUASH WITH SPINACH AND BACON
Categories Vegetable Side Sauté Thanksgiving Quick & Easy Bacon Corn Spinach Butternut Squash Fall Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.
SPINACH CORN CREPES
I made this recipe up when I was making crepes, and realized I didn't have any fruit for them, but I did have spinach. I didn't like the spinach crepe recipes that I found, so I made one up.
Provided by Skilletfan09
Categories Breakfast and Brunch Crepes
Time 18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon butter in a skillet over medium heat; cook and stir spinach and corn until heated through, about 5 minutes. Stir in 1 tablespoon butter until melted, about 1 minute.
- Mix Gruyere cheese into spinach mixture; add lemon juice, salt, and pepper. Cook and stir over low heat until cheese melts, 2 to 3 minutes.
- Spoon spinach mixture into each crepe and top with hummus. Fold crepe around filling. Spoon hummus on top of each crepe and garnish with parsley.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 23.5 g, Cholesterol 65.3 mg, Fat 12.7 g, Fiber 4.6 g, Protein 8.2 g, SaturatedFat 4.1 g, Sodium 332.3 mg, Sugar 1.5 g
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