Ingredients

2

teaspoons olive oil

4

cups baby spinach (about 5 ounces)

1

cup grape tomatoes

1

teaspoon coarse salt

1/4

teaspoon freshly ground pepper

1

package (10 ounces) frozen corn kernels, thawed

Preparation

  1. 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.

  2. 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.

  3. Season with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)