Corn Spinach Recipe

Wash and measure

Rinse the spinach thoroughly to remove grit. If leaves are large, roughly chop or stack and slice. Measure out corn, mince garlic, and thinly slice green onions if using.

Sauté onion

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter has melted and begins to foam, add the diced yellow onion (about 1/2 cup). Cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes.

Add garlic and corn

Add the minced garlic to the pan and cook 30–45 seconds until fragrant. Add the corn kernels (fresh or thawed frozen). Increase heat to medium-high and sauté 3–4 minutes until corn is slightly caramelized at the edges. Stir occasionally to prevent sticking.

Season corn

Season the corn-onion mixture with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika and red pepper flakes if using. Taste and adjust seasoning lightly (you will add more salt later if needed).

Add spinach in batches

Reduce heat to medium. Add roughly half the spinach to the skillet and gently toss or press it down so it begins to wilt. When it reduces, add the remaining spinach. Continue to toss or fold the leaves into the corn mixture until all leaves have wilted and brightened, about 3–5 minutes total.

Adjust seasoning & deglaze

If pan looks dry, drizzle remaining 1/2 tablespoon olive oil. Squeeze the lemon juice over the mixture and sprinkle the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Use a wooden spoon to scrape up any browned bits from the pan and distribute flavors. Taste and adjust salt, pepper, or lemon as desired.

Finish with cheese & scallions

Remove the skillet from heat. If using, stir in grated Parmesan or crumbled feta so it melts slightly into the hot vegetables. Garnish with sliced green onions. Serve hot.