There are times when you have a ton of stuff lying in your refrigerator you could use to make all kinds of interesting stuff but the ideas just elude you. It was one such time and I was clueless what to with all the gorgeous spinach and corn lying in wait to become something wonderful.
I make spinach and corn sandwiches every once in a while when we’re in the mood for some cheesy garlicy adventure, the boys love them, they’re delish and packed with nutrients. For this one all I had was some garlic bruschetta, generously made and thoughtfully gifted by a dear friend. So I thought why not try the same thing with a new spin?
So here goes, Yummy Spinach & Corn Bruschetta.
Sweet corn – 2 cobs
Spinach – 4 sprigs
Onions – 1 large or 2 medium
Garlic – 5-6 cloves
Ginger – 1/4″ stick
Parmesan cheese, grated- 1 cup
Butter – 1″ cube
Salt – to taste
To begin, deseed the corn nicely, pulling out the bunch of hair first before peeling off the leaves and then taking out the seeds with your fingers. V loves participating in this process and truth be told the little guy does a much better job than I do, tiny fingers you see?
Once the corn is all deseeded set it boil and prepare the other items meanwhile. Wash the spinach and lightly saute it in a teaspoon of oil and a pinch of salt. Post sauteing take it off the heat onto a chopping board and gently slice the spinach so they chop up evenly. Keep it aside.
Chop the onions, the ginger and garlic finely. Heat a flat bottomed pan and melt the butter on it. Saute the onion first and then add the garlic and ginger when they turn golden. Then add the chopped spinach and the parmesan.
After a minute or two add the now boiled corn seeds and saute them all together for about two minutes. Sprinkle salt and take it off the heat. Mix in the parmesan nicely so that the corn and the spinach are all coated evenly. Finish with some oregano and chilli flakes.
Now scoop out a spoonful, lay it on the warmed bruschetta and enjoy!