Recipe information
Yield
serves 4 to 6
Ingredients
2 tablespoons butter
Fresh corn kernels, scraped from 6 ears of corn or 3 cups frozen corn kernels
2 large garlic cloves, finely chopped
Salt and pepper
1/2 cup heavy cream
Freshly grated nutmeg
2 bundles of farm spinach (available in bundles rather than bags in produce section), about 1/2 pound trimmed weight, chopped
Preparation
Heat a large skillet over medium heat with the butter, add the corn and starchy liquid from the scraped cobs, and cook for 5 minutes. Stir in the garlic, season with salt and pepper, and cook for 2 to 3 minutes more. Add the cream and nutmeg to taste and cook, stirring occasionally, over medium-low heat for about 15 minutes, until very creamy. Wilt in the spinach, adjust the seasonings, and serve.
