Creamed Corn With Spinach

• 3 ears of sweet white corn, steamed and sliced from the cob
• 1 pound of baby spinach, washed & stemmed
• 2-3 medium shallots, minced
• 1 red bell pepper, finely diced
• 1-2 jalapeno peppers (to taste), cored, seeded and minced
• Olive oil and/or butter
• 1 cup heavy cream
• 1/2 cup grated Parmesean cheese
• Salt & freshly ground pepper to taste

1. Steam spinach in a heat-proof glass bowl in microwave, 1.5 to 2 minutes, until wilted. When cool enough to handle, squeeze as much liquid from the spinach as possible. Move to cutting board and roughly chop the spinach. Set aside.
2. Heat olive oil (one or two turns) and/or butter in a large saute pan, saute shallots until golden. Add red bell pepper and jalapeno and saute until soft.
3. Add the corn and spinach to the pan, stir to combine; add the cream and let simmer for a few minutes to thicken slightly. Add Parmesean cheese handful at a time, stirring after each addition. Add salt and fresh ground pepper to taste. Serve and enjoy!

sweet white corn, baby spinach, shallots, red bell pepper, peppers, olive oil, heavy cream, parmesean cheese, salt

Taken from www.epicurious.com/recipes/member/views/creamed-corn-with-spinach-50087549 (may not work)