Fan of corn-spinach combo? Try these fun recipes
What's the story
Corn and spinach are two versatile ingredients that can be combined in a variety of dishes to create nutritious, delicious meals. While corn brings a sweet crunch, spinach adds a mild earthy flavor and a ton of nutrients. Together, they make a balanced combination that can be used in salads, soups, pastas, and more. Here are five creative ways to use corn and spinach in your cooking.
Dish 1
Spinach and corn salad delight
A fresh salad with spinach leaves and sweet corn kernels makes for a refreshing starter or side dish. Toss in some cherry tomatoes, cucumber slices, and a light vinaigrette dressing for an added zest. The combination of textures from the crunchy corn and tender spinach leaves makes this salad both appealing and satisfying.
Dish 2
Creamy spinach and corn soup
A creamy soup made with pureed spinach and corn is perfect for those chilly days. Start by sauteing onions and garlic until fragrant, then add vegetable broth, spinach, and corn. Once cooked, blend the mixture until smooth for a creamy texture without dairy. Season with salt, pepper, and herbs of your choice for added flavor.
Dish 3
Corn-stuffed spinach rolls
For an innovative twist on traditional stuffed dishes, try making corn-stuffed spinach rolls. Blanch spinach leaves until soft, then fill them with a mixture of cooked corn kernels, cheese or tofu (optional), herbs like dill or parsley, salt, and pepper. Roll them up tightly before baking or steaming until heated through.
Dish 4
Pasta with spinach-corn sauce
Cook pasta according to package instructions while preparing a sauce with sauteed garlic in olive oil followed by adding fresh spinach until wilted. Stir in cooked sweetcorn before mixing everything together over low heat, so that flavors meld beautifully without overcooking any ingredient involved here.
Dish 5
Savory spinach-corn fritters
Make savory fritters by mixing together grated potatoes (optional), chopped onions (optional), fresh chopped basil (optional), salt (to taste), pepper (to taste), flour (as needed), baking powder (a pinch), and enough water to form a batter consistency. Fold in the drained canned or frozen whole kernel corn and finely chopped raw baby spinach leaves. Fry spoonfuls of the mixture in hot oil until golden brown on both sides. These are best served hot with a dipping sauce of your choice.