Baked spinch with corn?

Answer 1

Corn & Spinach Souffle

Ingredients:
1 3/4 c Fresh corn; cooked
1 1/4 c Chopped cooked spinach; well drained
1/4 c Butter
2 tb Flour
1 1/2 ts Salt
3/4 c Canned milk
3 Eggs; lightly beaten
1 tb Chopped pimentos
2 ts Dried minced onion

Preparation:
Combine corn and spinach; set aside. Make a white
sauce by melting butter, stirring in flour until
smooth, mixing in milk and cooking, stirring
constantly, until thickened. Cool. Combine eggs,
pimento and onion; fold into cooled sauce. Fold in
corn and spinach. Pour into a greased loaf pan; bake at 350° 45 to 50 minutes or until done. Serve sliced.

Answer 2

For the spinach layer

3 cups chopped spinach (palak)
½ cup chopped tomatoes
½ cup chopped onions
½ cup boiled tender corn kernels
2 green chillies, chopped
2 teaspoons oil
salt to taste

For baking

1 tomato, sliced
1 teaspoon fresh cream
3 tablespoons grated cheese

For the potato layer

2 cups boiled and grated potatoes
½ cup crumbled paneer (cottage cheese)
2 teaspoons lemon juice
1 tablespoon chopped coriander
1 green chilli, chopped
salt to taste

Other ingredients

½ teaspoon oil for greasing

For the spinach layer

1. Heat the butter in a pan and fry the onions for 1 minute. Add the green chillies and fry again for a few seconds.

2. Add the spinach and cook for 1 minute.

3. Add the chopped tomatoes and cook again for another minute.

4. Add the corn and salt and mix well.

For the potato layer

1. Mix all the ingredients very well.

How to proceed
1. Spread the potato mixture in a greased baking dish.

2. Spread the spinach mixture and cover with tomato slices.

3. Finally, spread the cream and sprinkle the cheese on top.

4. Bake in a pre-heated oven at 230°C (450°F) for 10 to 15 minutes.

5. Serve hot.

Answer 3

Spinach With Corn and Tomatoes
20 min 10 min prep 4 servings

2 teaspoons olive oil
4 cups baby spinach (about 5 ounces, finely sliced)
1 cup grape tomatoes, halved
1 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 (10 ounce) package frozen corn kernels, thawed

In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
Add 1 package (10 ounces) frozen corn kernels, thawed.
Cook until warmed through, 1 to 2 minutes.
Add 4 cups baby spinach (about 5 ounces), finely sliced.
Cook until wilted, 1 to 2 minutes.
Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.

Answer 4

Sajor Bayam (Spinach-Corn Puree)
Yield: 4 Servings

Ingredients

1 spinach, fresh; bunch
1 ea onion, large
3 ea garlic clove
1 ea thai chile
1/2 ts shrimp paste
16 oz corn, creamed
1 ts salt
4 c coconut milk

Instructions

Calories per serving: 130 Fat grams per serving: 1 Approx. Cook
Time: 0:15 Cook spinach until tender. Grind together onion, garlic,
and pepper in a food processor. Add shrimp paste and cook in a
little vegetable oil until golden. Combine with remaining ingredients
except for coconut milk and puree in blender, adding coconut milk as
necessary. Reheat to serve.

Answer 5

Ingredients

Spinach - 750 gms
Baby corn - 400 gms
Salt - to taste
White pepper powder - to taste
Butter - 50 gms
Cheese - 75 gms
Garlic - 50 gms
Onion - 75 gms
For Béchamel Sauce
Refined Flour - 25 gms
Butter - 25 gms
Milk - 200 ml
Clout (studded onion) - 1

Method

For Bechamel Sauce

1. Prepare a Clout (stud the onions with a clove and bay leaf).

2. Drop it in hot milk to allow flavour to seep in.

3. Melt butter in sauce pan, add flour and sauté till you get a sandy texture.

4. Add the flavoured milk and keep stirring to prevent formation of lumps. Keep aside.

For bake

1. Wash and blanch the spinach.

2. Clean and wash the baby corns. Cut diagonally.

3. Toss the baby corn and spinach in butter along with chopped garlic and onions. Add seasoning.

4. In a service dish, place the corn and spinach mixture and top with béchamel sauce.

5. Garnish with grated cheese and gratinate.

Answer 6

Try.......

2 teaspoons olive oil
4 cups baby spinach (about 5 ounces, finely sliced)
1 cup grape tomatoes, halved
1 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 (10 ounce) package frozen corn kernels, thawed

In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
Add 1 package (10 ounces) frozen corn kernels, thawed.
Cook until warmed through, 1 to 2 minutes.
Add 4 cups baby spinach (about 5 ounces), finely sliced.
Cook until wilted, 1 to 2 minutes.
Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes