6 green corn husks
1 cup cooked spinach
1 tablespoon dried pimento
1 tablespoon olive oil
Salt and black pepper to taste
6 green corn husks
1 cup cooked spinach
1 tablespoon dried pimento
1 tablespoon olive oil
Salt and black pepper to taste
Cook the corn in water until tender, then set aside
Using a spatula, scrape the corn off the cob and reserve
In a pan, heat the olive oil and add the cooked spinach
Stir for 1 minute and add the corn
Simmer together for 3 minutes and season with salt and black pepper
Remove from heat and mash the pimento kernels
Sprinkle over the refried mixture and serve immediately.
