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Creamed Corn with Garlic Spinach

March 29, 2012
by Shannon Hepburn

Creamed Corn with Garlic Spinach
  • 2 tablespoons butter
  • ¾ bag of FTY frozen corn
  • 2 large cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • ½ cup heavy cream
  • Freshly grated nutmeg, to taste (optional)
  • 8 oz. spinach, chopped
  1. Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed.