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.
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
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
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
SPINACH CORN CASSEROLE
Make and share this Spinach Corn Casserole recipe from Food.com.
Provided by MsBaton
Categories Vegetable
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Warm frozen spinach in a saucepan over medium heat. Drain excess liquid. Combine spinach, onion, and creamed corn in casserole dish. Melt 1 tbsp margarine and add to casserole dish. Add vinegar, salt, and black pepper. Mix ingredients together. Spread 1/2 cup of bread crumbs and 2 tbsp Parmesan cheese over top of casserole. Melt remaining margarine and drizzle over topping. Bake for 20 to 30 minutes.
Nutrition Facts : Calories 107.5, Fat 3, SaturatedFat 0.7, Cholesterol 0.7, Sodium 505.1, Carbohydrate 19.4, Fiber 2.4, Sugar 3.3, Protein 3.8
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 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
CORN AND SPINACH SALAD
As a child, I loved the combination of fresh spinach, crunchy nuts, a good tangy cheese and red onions. I would search different restaurants to discover how chefs prepared such a special salad. Here is my own creation.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (1/2 cup dressing).
Number Of Ingredients 16
Steps:
- In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a large bowl, combine the spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk the dressing ingredients. Serve with salad.
Nutrition Facts : Calories 341 calories, Fat 24g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 484mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 16g protein.
SPINACH-CORN TAMALES
They're tamales with a corn combo: in the dough and in the filling, where it's paired with spinach and just the right amount of melty cheese.
Provided by My Food and Family
Categories Meal Recipes
Time 1h40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Soak corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add warm water, beating after each addition until light and fluffy. Combine vegetables and cheese.
- Drain corn husks. Spread about 1/3 cup masa dough into 4x3-inch rectangle down center of each of 12 husks, leaving about 2 inches at top of husk. Top each with 1/3 cup spinach mixture. Fold over both sides and 1 end of each husk to enclose filling.
- Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of basket with some of the remaining corn husks. Place tamales, open-ends up, in tamalera; cover with remaining husks or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from husks, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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