Sauteed Corn with Spinach

Sauteed Corn with Spinach is one of the many vegetable dishes that my mother used to make for us growing up. As a little girl, I remember helping her prepare the corn by husking the corn and removing the kernels. She would saute the kernels with the leaves of bitter melon and flavour the dish with shrimp paste. In this recipe I made some changes by using frozen corn kernels and spinach instead. I still used shrimp paste, but if you prefer, salt may be used instead. I made this dish the other night as a side dish for the chicken wings that I fried. It is so simple and easy to make and can be ready in 15 minutes. 😀

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Sautéed Corn with Spinach

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Liza A

Serves: 3-4 servings

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 3 cups frozen corn kernels
• ½ lb spinach
• 1 tablespoon shrimp paste (or salt to taste)
• 1 teaspoon freshly ground pepper

Instructions

1. In a skillet, heat oil over medium heat. Add the garlic and sauté until lightly browned. Add the chopped shallot and cook for a few seconds. Add the corn and spinach and sauté for 3 minutes.
2. Add the shrimp paste (or salt to taste) and pepper. Sauté for couple more minutes.
3. Serve with steamed rice.
4. Enjoy!

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