Spinach With Corn and Tomatoes

Total Time
Prep 10 mins
Cook 10 mins

I believe this came in an email that I get from Martha Stewart magazine. Again, the photo looked delicious! This sounds like it would be great for vegetarians! I have not tried it, but if you do, I hope you enjoy!

Ingredients Nutrition


  1. In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
  2. Add 1 package (10 ounces) frozen corn kernels, thawed.
  3. Cook until warmed through, 1 to 2 minutes.
  4. Add 4 cups baby spinach (about 5 ounces), finely sliced.
  5. Cook until wilted, 1 to 2 minutes.
  6. Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.


Most Helpful

Very good; colorful and healthy. I added a clove of crushed garlic for a little extra flavor. Next time, I would probably use about half the amount of salt, and let people add extra at the table to their liking.

Ginny Sue June 06, 2010

We loved this recipe. I doubled the spinach. What a colorful dish! I'll make this again--Thanks a bunch!!!! Donna

DonnaColorado Johnson April 03, 2010

Excellent and quick side dish! Very easy to make and works just as well with a can of tomatoes if you don't have fresh on hand.

1003754 November 01, 2009

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