Pic of Braised sweetcorn with spinach

Braised sweetcorn with spinach

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Braised sweetcorn with spinach

Side Serves 4 20 min
This is a lovely dish to cook using fresh corn. Try to get a slightly brown colour on the corn kernels, as this imparts a caramelised, smoky flavour. Add a pinch of chilli or red pepper flakes for more of a kick. This can also be made with tinned corn, but the texture and taste tends to be a little blander.


  • 2 corn cobs
  • 50g butter
  • 1 garlic clove, crushed
  • 300g fresh spinach
  • salt and pepper


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Stand each cob upright on a board and cut downwards with a sharp knife in a sawing action to remove the kernels.
  • Step 2

    Melt the butter in a pan, add the corn, then cover and cook gently for 10 minutes, until just tender and lightly coloured. Add the garlic and mix well.
  • Step 3

    Meanwhile, blanch the spinach in boiling salted water for 30 seconds, then drain and refresh in cold water. Squeeze out excess water, chop the spinach roughly and add to the corn.
  • Step 4

    Cook for 3 minutes or so, until heated through, then season and serve.

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