Recipe
Creamy Corn & Spinach Sandwich
Put on Creamy Corn & Spinach Sandwich when you want something spicy and the evening is already moving.
You'll taste the Spinach, 200g (leaves only, stems removed) and Sweet corn, ¼ cup (boiled for 3–4 mins) first.
Plan on about 20 minutes, most of it hands-off.
Ingredients
- Spinach, 200g (leaves only, stems removed)
- Sweet corn, ¼ cup (boiled for 3–4 mins)
- Butter, for cooking & grilling
- Salt, to taste
- Chili flakes, to taste
- Italian seasoning, to taste
- Black pepper, to taste
- Milk, ⅓ cup
- Cheese, 2 slices
- Bread, as needed
Steps
- Melt butter in a pan. Add corn and toss in chili flakes, Italian seasoning, and black pepper.
- Stir in the spinach leaves and cook until all the moisture evaporates. Add salt, mix, cook for a while, pour in milk and add cheese slices. Simmer until the mixture blends into a smooth, slightly loose sauce (it thickens as it cools).
- Spread the creamy filling onto bread slices, apply butter on the outside, and grill until golden and crisp.
The reel
Tips
- Taste for salt before it leaves the pan. The pinch is easy to miss.
- Keep ginger and garlic moving in the oil so they toast instead of burn.
- Warm the bowl. A hot dish on a cold plate goes quiet in a minute.
Questions
How long does it take?
Creamy Corn & Spinach Sandwich takes about 20 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Creamy Corn & Spinach Sandwich isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No Spinach, 200g (leaves only, stems removed)? Use the closest thing you have in the same amount. Creamy Corn & Spinach Sandwich is forgiving if the salt and the fat are right.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
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