Corn with Spinach and Cheese

Corn on the cob is so good boiled, I mostly have it without taking it through any elaborate "treatment" routine. A little salt, a little chili powder, a dash of lime juice – rub it on and bite directly off the cob – that’s my usual mode of having boiled corn.

Then again, there is something to be said for the occasional exoticization.

Presenting for you my recipe of corn with spinach and cheese. Serve it with garlic bread for a sumptuous weekend brunch.

You Need:

• Corn on the cob – 1
• Spinach – 1 bunch
• Cheese [I used mild cheddar] – 2 tablespoons, grated
• Milk – 1 tablespoon
• Butter – 1 teaspoon
• Chili flakes – to taste
• Salt – to taste
• Olive oil – 1 teaspoon

How To Make Corn with Spinach and Cheese:

Boil the corn cob. I do it in a pressure-cooker: one whistle on high heat, another whistle on low. Let cool. Pluck the corn kernels out from the cob.

Wash spinach leaves thoroughly and finely chop them. Cook the spinach uncovered in half a cup of water with a pinch of salt, till all of the water evaporates. Mash the cooked spinach lightly.

In a non-stick pan, heat olive oil and butter^[1]. Add the corn kernels with a pinch of salt, and sauté on medium flame for 2-3 minutes.

Add boiled mashed spinach, milk and chili flakes to sautéed corn. Let cook for another 2 minutes.

Add grated cheese, stir and cook till the cheese melts and spreads across the dish evenly [1 minute].

Serve corn spinach and cheese hot.

Notes:

[1] The olive oil protects the butter, which has a lower smoking point, from burning when we turn the heat high.

[2] You could double the quantity of spinach to start with, and keep aside half for other spinach recipes such as spinach raita.

[3] Try out other recipes that use corn: pineapple sweet corn rice, chili garlic mixed vegetables.