Creamed Spinach and Corn


2 pounds fresh spinach, washed and dried with paper towels
2 ears fresh corn, cut off cob
1 large shallot, julienne
3 Tablespoons butter
1/2 cup heavy cream pinch saffron (no more than 6-8 strands)
fresh ground white pepper


Heat large skillet skillet. Melt 1 1/2 Tablespoons butter. Add shallots and corn and saute for 2 minutes. Push corn mixture to one side of skillet or set aside in small bowl. Melt rest of butter, add spinach and wilt for 1-2 minutes. Combine all veggies in skillet, season with pepper and saffron. Add cream, cook an addtional 2-3 minutes and serve. Serves 3-4