Braised sweetcorn with spinach
This is a lovely dish to cook using fresh corn. Try to get a slightly brown colour on the corn kernels, as this imparts a caramelised, smoky flavour. Add a pinch of chilli or red pepper flakes for more of a kick. This can also be made with tinned corn, but the texture and taste tends to be a little blander.
Ingredients
- 2 corn cobs
- 50g butter
- 1 garlic clove, crushed
- 300g fresh spinach
- salt and pepper
Method
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Step 1
Stand each cob upright on a board and cut downwards with a sharp knife in a sawing action to remove the kernels.
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Step 2
Melt the butter in a pan, add the corn, then cover and cook gently for 10 minutes, until just tender and lightly coloured. Add the garlic and mix well.
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Step 3
Meanwhile, blanch the spinach in boiling salted water for 30 seconds, then drain and refresh in cold water. Squeeze out excess water, chop the spinach roughly and add to the corn.
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Step 4
Cook for 3 minutes or so, until heated through, then season and serve.
