Cream Style Corn with Baby Spinach

Rose Mary Mogan


My neighbor shared with me some fresh vegetables she had gotten from the Farmers Market and this spinach & corn was in the bag. Although I had never cooked spinach & corn together before, I knew they both were good for you, so I decided to give it a try.

It turned out both my husband & I enjoyed this quick & easy side dish immensely. I know I will be making it this way again real soon. Give it a try and see if you don't like it too.

☆☆☆☆☆ 0 votes
6 or more depending on portion size
15 Min
20 Min
Stove Top


8 medium
ears fresh corn, kernals removed
2 Tbsp
extra virgin olive oil or oil of choice
1 1/2 Tbsp
arrow root or corn starch
1 Tbsp
sugar, optional
2 tsp
coarse black pepper
1 tsp
kosher salt
3/4 c
heavy whipping cream
5 oz
organic baby spinach


1Wash corn and remove silk, then Using a sharp knife, remove corn from cob into a medium size bowl. Scrape milk from cob with the back of knife & into bowl. Then add in the arrow root starch, salt, pepper, & sugar & stir to blend together.
2Add the olive oil to a medium size skillet. I used a cast iron. Heat over low heat.
3Add the heavy whipping cream to bowl of corn and stir till blended together.
4Pour corn mixture into skillet, and stir. Keep heat to low to avoid mixture from simmering. Stir constantly to prevent mixture from sticking and browning while cooking. Cook about 10 to 12 minutes.
5Add in the baby spinach, and stir till blended into corn, spinach will begin to wither or wilt down. Cook about 5 additional minutes.
6Serve while mixture is still hot. Enjoy

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: English
Other Tag: Quick & Easy