**Creamy and Vibrant: A Culinary Journey with Cream-Style Corn and Baby Spinach**
Indulge in a delectable symphony of flavors and textures with our carefully curated collection of cream-style corn and baby spinach recipes. From classic and comforting to innovative and exciting, these culinary creations will tantalize your taste buds and leave you craving for more. Embark on a culinary adventure as we explore the diverse world of cream-style corn and baby spinach dishes, ranging from creamy casseroles to vibrant salads, each offering a unique gustatory experience. Get ready to elevate your meals and impress your loved ones with these delightful recipes.
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.
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.
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
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
CREAMY CORN-AND-SPINACH PASTA
Summer brings both hot days and quick-cooking produce like corn and spinach so the logical thing to make for dinner is a quick one-pan pasta like this. Everything cooks in one skillet and a fresh and creamy pasta dinner is on the table in 35 minutes.
Provided by Riley Wofford
Time 35m
Number Of Ingredients 8
Steps:
- Strip corn kernels from cobs (you should have about 2 cups); reserve. Place cobs in a large pot filled with water, season generously with salt, and bring to a boil. Add pasta; cook 2 minutes less than package directions. Reserve 1 1/2 cups pasta water, remove and discard corncobs, and drain.
- Return pot to medium-high heat; swirl in butter. Add scallion whites and light-greens and corn kernels, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium-low; add spinach, both cheeses, and 1/2 cup reserved pasta water and stir until spinach wilts and cheeses melt.
- Return pasta to pot; cook 1 minute more, adding more pasta water as needed to create a silky sauce. Serve, sprinkled with scallion tops, more pecorino, and pepper.
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 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
Tips:
- Choose fresh baby spinach: Baby spinach with vibrant green leaves and no signs of wilting will deliver the best flavor and texture to your cream-style corn.
- Prep your ingredients: Before you start cooking, wash and chop the baby spinach, mince the garlic, and measure out the other ingredients. This will help streamline the cooking process.
- Use a large skillet: A large skillet will provide enough space for the corn and spinach to cook evenly without overcrowding.
- Cook the corn properly: If using fresh corn, cook it until the kernels are tender but still have a slight bite. If using canned corn, drain and rinse it before adding to the skillet.
- Add the spinach at the end: Baby spinach cooks quickly, so add it to the skillet towards the end of the cooking time. This will prevent it from becoming overcooked and wilted.
- Season to taste: Once the corn and spinach are cooked, season the dish with salt, pepper, and any other desired seasonings. Taste test and adjust the seasoning as needed.
Conclusion:
Cream-style corn with baby spinach is a quick and easy side dish that is both delicious and nutritious. With its creamy texture, sweet corn flavor, and the addition of fresh spinach, this dish is a great accompaniment to a variety of main courses. Whether you serve it with grilled chicken, roasted pork, or a vegetarian dish, this creamy corn and spinach will be a hit. So next time you're looking for a simple but flavorful side dish, give this recipe a try!
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