Spinach Corn

Why You’ll Love This Recipe

Spinach Corn is packed with nutrients, vibrant flavors, and a creamy texture that makes it irresistible. It’s quick to make, uses simple ingredients, and is incredibly versatile. Whether you’re looking for a healthy meal option or a side to impress guests, this recipe delivers on taste and convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh spinach leaves

• Sweet corn kernels (fresh, frozen, or canned)

• Butter or oil

• Chopped onions

• Chopped garlic

• Green chilies (optional)

• Milk or cream

• All-purpose flour (optional, for thickening)

• Salt

• Black pepper

• Grated cheese (optional, for a richer taste)

Directions

1. Wash the spinach thoroughly and chop it finely.

2. If using fresh corn, boil it until tender. If using frozen or canned, drain and set aside.

3. Heat butter or oil in a pan and sauté the chopped onions and garlic until translucent.

4. Add green chilies if using, and cook for another minute.

5. Stir in the chopped spinach and cook until wilted.

6. Add the corn kernels and mix well.

7. In a small bowl, mix the flour with milk or cream to form a smooth slurry (if using flour for thickening).

8. Add the milk or cream (or the slurry) to the pan and stir continuously until the mixture thickens.

9. Season with salt and black pepper.

10. Optionally, add grated cheese and allow it to melt into the mixture.

11. Serve hot with bread, paratha, rice, or enjoy as a creamy snack.

Servings and timing

This Spinach Corn recipe serves 2 to 3 people and takes approximately 20–25 minutes to prepare and cook.

Variations

• Cheesy Spinach Corn: Add more cheese for a richer, creamier dish.

• Spicy Spinach Corn: Add more green chilies or sprinkle red chili flakes for extra heat.

• Spinach Corn Sandwich Filling: Use the mixture as a filling for grilled sandwiches.

• Low-fat Version: Use low-fat milk instead of cream and reduce the amount of butter.

• Indian Style: Add a pinch of garam masala for an Indian twist.

Storage/Reheating

Store any leftover Spinach Corn in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat, adding a splash of milk if the mixture appears too thick. Avoid freezing as the texture of spinach and corn can change upon thawing.

FAQs

How can I make Spinach Corn healthier?

You can use low-fat milk, reduce the butter or oil, and avoid adding cheese to make it healthier.

Can I use frozen spinach for this recipe?

Yes, frozen spinach works well. Thaw and drain it before use to avoid excess moisture.

Is Spinach Corn gluten-free?

It can be gluten-free if you skip the all-purpose flour or use a gluten-free thickener.

What can I serve with Spinach Corn?

It pairs well with garlic bread, naan, roti, or as a topping for baked potatoes.

Can I prepare Spinach Corn in advance?

Yes, you can prepare it a day ahead and store it in the refrigerator. Reheat before serving.

What type of corn is best for this recipe?

Sweet corn is preferred for its tender texture and natural sweetness.

How can I make the dish vegan?

Use oil instead of butter, plant-based milk instead of dairy, and skip the cheese or use vegan cheese.

How do I thicken the Spinach Corn without flour?

You can reduce the milk or cream on low heat until it naturally thickens.

Can I add other vegetables?

Yes, you can add mushrooms, bell peppers, or peas for added texture and nutrition.

Why is my spinach watery?

Overcooking spinach releases water. Sauté it quickly just until wilted to prevent a watery dish.

Conclusion

Spinach Corn is a quick, versatile, and nutritious dish that fits seamlessly into any meal plan. Whether you prefer it creamy, spicy, or cheesy, it can be customized easily to suit your taste. With its simple preparation and rich flavors, it’s a recipe you’ll find yourself coming back to again and again.

Spinach Corn

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, comforting vegetarian dish made with tender spinach and sweet corn, perfect as a main course or a flavorful side dish.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2-3 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

2 cups fresh spinach leaves, chopped

1 cup sweet corn kernels (fresh, frozen, or canned)

1 tablespoon butter or oil

1 small onion, finely chopped

2 cloves garlic, minced

1 green chili, finely chopped (optional)

1/2 cup milk or cream

1 tablespoon all-purpose flour (optional, for thickening)

Salt, to taste

Black pepper, to taste

1/4 cup grated cheese (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Wash and finely chop the spinach leaves.
2. If using fresh corn, boil until tender; if using frozen or canned, drain and set aside.
3. Heat butter or oil in a pan and sauté the chopped onions and garlic until translucent.
4. Add the green chilies (if using) and cook for another minute.
5. Stir in the chopped spinach and cook until just wilted.
6. Add the corn kernels and mix well.
7. In a small bowl, mix the flour with milk or cream to form a smooth slurry if using flour.
8. Pour the milk or cream (or slurry) into the pan and stir continuously until the mixture thickens.
9. Season with salt and black pepper to taste.
10. Optionally, add grated cheese and stir until melted.
11. Serve hot with bread, paratha, rice, or as a snack.

Notes

• Use low-fat milk for a healthier version.
• Add more cheese for a richer, creamier dish.
• For a spicier dish, add extra chilies or red pepper flakes.
• Use the mixture as a sandwich filling for a hearty meal.
• To make it vegan, substitute butter with oil and use plant-based milk and cheese.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 4g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 30mg