Spinach With Corn And Tomatoes

• 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

1. 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. 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. 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.)

olive oil, baby spinach, grape tomatoes, coarse salt, freshly ground pepper, frozen corn kernels

Taken from www.epicurious.com/recipes/member/views/spinach-with-corn-and-tomatoes-1218139 (may not work)