Spinach With Corn Food

SPINACH CORNBREAD

Steps:

• Preheat oven 350℉ (180℃). If using frozen spinach defrost. When spinach is fully thawed; squeeze the spinach to strain all of the excess water from. If fresh...saute in little olive oil until wilted and then pat off any excess oil. Melt butter. Turn off heat and let cool while preparing the rest of the ingredients. Place flour, cornmeal baking powder, sugar, and salt into mixing bowl and combine. Add the melted butter, egg, spinach and soy milk or soy buttermilk and mix. Butter baking pan. Place batter in the pan. Bake 25 - 30 minutes or until toothpick test in center comes out clean.

SAUTéED CORN WITH SPINACH

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 & SPINACH DIP

Steps:

• Heat oven to 400°F.
• Heat dressing in large skillet on medium-high heat. Add onions; cook 3 to 5 min. or until softened. Stir in spinach, corn and peppers; cook 2 to 3 min. or until spinach is wilted. Remove from heat.
• Add cream cheese, sour cream and Parmesan; mix well. Pour into ovenproof baking dish or 9-inch pie plate.
• Bake 20 min. or until heated through.

SPINACH-CORN TAMALES

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.

SPINACH WITH CORN AND TOMATOES

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.

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.)

SPINACH WITH CORN AND TOMATOES

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.)

SPINACH CORNBREAD

Steps:

• Mix all ingredients together.
• Pour into greased baking 9x9" baking pan, or any other pan to a depth of no more than 1 1/2".
• (I cook this in a greased 9" cast-iron skillet).
• Bake at 375 deg F.
• for 30-50 min, until a knife stuck into the center comes out cleanly.

SPINACH-CORN BREAD BITES

Steps:

• In a large bowl, combine the muffin mix, Parmesan cheese and garlic powder. In another bowl, whisk the eggs, salad dressing and butter; stir into dry ingredients just until moistened. Fold in the spinach, cheddar cheese and onion. , Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

CREAMY CORN AND SPINACH ENCHILADAS

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 CORN PIE

Steps:

• Line 9-inch pie plate with crust, prick with a fork.
• Saute onion in oil till tender.
• In a large bowl, mix spinach, corn, sauteed onion, seasonings, eggs and cheese.
• Pour spinach mixture into pie shell.
• Cover with top crust and seal, poke a few holes to vent steam.
• Bake at 350 for 30-40 minutes.

SPINACH AND CORN CHOWDER

Steps:

• Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
• Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
• Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
• Add stock or water 2 cups at a time, whisking to prevent lumps.
• Add corn, spinach and butter; simmer 10 minutes.
• Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
• **Optional** If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.

SPINACH CORN CASSEROLE

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.

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.