Spinach With Corn And Tomatoes - cooking recipe

Ingredients

2 teaspoons olive oil
4 cups Baby Spinach (about 5 ounces, finely sliced)
1 cup grape tomatoes, halved
1 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 (10 ounce) package frozen corn kernels, thawed

Preparation

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.
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.