Wash the spinach leaves well and blanch them in boiling water with little salt for 2 minutes. Take them out and put them in cold water for a minute or two so that the leaves retain the green colour. Then get them chopped and keep aside.

Heat 1 tsp butter in a pan on medium heat. Add chopped garlic and saute for a minute.

Add boiled sweet corn, stir well and cook for 2 minutes.

Next add chopped spinach leaves and salt to taste. Mix and cook for a couple of minutes till the spinach leaves get wilted.

Then add fresh cream. Stir till the mixure becomes a thick like paste.

Now add black pepper powder. Mix well and turn off the flame. Remove the mixure to a bowl so that it gets cool faster.

Take the bread slices and butter them evenly.

Spread the creamy spinach corn mixture on one slice of bread. Cover it with another slice of bread. Do same with next sandwich.

Apply little butter spread on the top of the bread slice of both the sandwiches.

Thus ready is the creamy spinach corn sandwich.

Cut it diagonally and serve on a plate.