Creamed Corn With Spinach Recipes

ONE POT CHEESY SPINACH CORN

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.

SPINACH WITH CORN

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.)

FAST AND EASY CREAMED SPINACH

Steps:

• Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
• Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
• Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
• Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

EASY CREAMED SPINACH

Steps:

• Melt butter in a large skillet over medium heat. Add shallot, garlic and nutmeg. Cook, stirring frequently, until shallots have become translucent, about 2-3 minutes. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in heavy cream and milk. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes. Stir in cheeses until melted, about 1-2 minutes; season with salt and pepper, to taste. Stir in spinach until well combined, about 1 minute. Serve immediately.

CREAMED SPINACH WITH FRESH SPINACH

Steps:

• Melt butter in large saucepan over medium heat; add minced garlic and cook, stirring for 30 seconds.
• Wash spinach, and add it to the pan, cooking it in the water that clings to it after washing. Cook until its wilted and tender, approximately 3 minutes.
• Drain spinach well after cooking. (Do not omit this step.)
• In a bowl, mix heavy cream and Parmesan cheese.
• Return spinach to saucepan; add heavy cream mixture. Cook until hot and cheese has melted.
• Season generously with black pepper and salt, to taste.

CREAMED SPINACH

Steps:

• In a large skillet, melt butter over medium heat. Add onion and cook, stirring often, until translucent (about 3 minutes). Add garlic and cook an additional 2 minutes, stirring often.
• Heat the milk in a microwave for 25 seconds; whisk in the cornstarch. Pour mixture to skillet.
• Add salt, pepper, cream cheese, and Parmesan cheese to skillet; whisk until well combined.
• Stir in the spinach, coating the spinach completely in the cream mixture. Serve warm.

CREAMED SPINACH

Steps:

• Blanch the spinach: Boil a pot of water, then turn off the heat. Add the spinach, stir, and let it soak for 20-30 seconds. Drain the spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Let it drain the colander while making the sauce.
• Sauté onion and garlic: In a saucepan pan over medium-high heat, add the olive oil and. Stir in the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the flour and cook for another 2 minutes. Add the milk, mix well until smooth and thickened.
• Add the spinach and cook: Add the spinach to the saucepan, salt, and pepper. Stir well to combine. Cook for another 3 to 5 minutes until sauce has thickened.
• Blend: Add the creamed spinach to a food processor and pulse a few times until it's reached your desired consistency.
• Serve: warm with some freshly grated Parmesan cheese.

CREAMY CORN AND SPINACH ENCHILADAS WITH CHICKEN

Steps:

• Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
• Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
• Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
• Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
• Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan.
• For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.

GARLICKY CREAMED CORN AND SPINACH

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.

CREAMED CORN WITH SPINACH

Steps:

• Steam spinach in a heat-proof glass bowl in microwave, 1.5 to 2 minutes, until wilted. When cool enough to handle, squeeze as much liquid from the spinach as possible. Move to cutting board and roughly chop the spinach. Set aside. Heat olive oil (one or two turns) and/or butter in a large saute pan, sauté shallots until golden. Add red bell pepper and jalapeno and sauté until soft. Add the corn and spinach to the pan, stir to combine; add the cream and let simmer for a few minutes to thicken slightly. Add Parmesean cheese handful at a time, stirring after each addition. Add salt and fresh ground pepper to taste. Serve and enjoy!