Spinach With Corn And Tomatoes Recipe

Ingredients

2 teaspoons olive oil

1 package (10 ounces) frozen corn kernels, thawed

4 cups baby spinach (about 5 ounces), finely sliced

1 cup grape tomatoes, halved

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.

Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.

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