Best Spinach With Corn And Tomatoes Recipes

CORN RISOTTO WITH TOMATOES & SPINACH

Steps:

• Heat broth in a medium saucepan over medium-low heat until steaming.
• Melt butter in a large pot over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. Add rice, salt and pepper and cook, stirring frequently, until the rice begins to turn translucent, about 1 minute. Add wine and cook, stirring constantly, until it has evaporated, about 1 minute.
• Add 1 cup of the hot broth and cook, stirring occasionally, until the liquid is absorbed, 1 to 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring frequently and waiting until it has been absorbed before adding more, until you've added all the broth, about 20 minutes.
• Add corn, spinach and tomatoes and stir until the spinach is wilted, about 1 minute. Remove from heat; stir in Parmesan. Serve the risotto topped with basil and more cheese, if desired.

PAPPARDELLE WITH CORN

Steps:

• Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
• Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
• Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.

CREAMED CORN, SPINACH, AND TOMATO STEW

Steps:

• 1. Mix all ingredients into a large, deep pot. Stir well. Heat on medium heat, stirring often, for about 15 min. Reduce heat to low and simmer another 15 min. Stir well and serve!

CREAMY CORN-AND-SPINACH PASTA

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.

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.

FRESH CORN AND TOMATO FETTUCCINE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

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.)