Spinach With Corn And Tomatoes Recipe

Name: Spinach With Corn And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2; teaspoons olive oil; 4; cups baby spinach (about 5 ounces); 1; cup grape tomatoes; 1; teaspoon coarse salt; 1/4; teaspoon freshly ground pepper; 1; package (10 ounces) frozen corn kernels, thawed

Servings: persons

2
teaspoons olive oil
4
cups baby spinach (about 5 ounces)
1
cup grape tomatoes
1
teaspoon coarse salt
1/4
teaspoon freshly ground pepper
1
package (10 ounces) frozen corn kernels, thawed

1
1. 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.
2
2. 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.
3
3. Season with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2, teaspoons olive oil, 4, cups baby spinach (about 5 ounces), and more.

Yes, Spinach With Corn And Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach With Corn And Tomatoes

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