Spinach With Corn and Tomatoes

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!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 4  cups  Baby Spinach (about 5 ounces, finely sliced)
• 1  cup grape tomatoes, halved
• 1  teaspoon coarse salt
• 1⁄4 teaspoon fresh ground pepper
• 1 (10 ounce) package frozen corn kernels, thawed

Directions

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.