Start by peeling the potatoes and cutting them into evenly sized chunks. Place the cut potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes until fork-tender. Drain and set aside to cool slightly.
In the same pot, heat 1 tablespoon of cooking oil over medium heat. Add the finely chopped spring onions and sauté for 2-3 minutes until fragrant. Add the pumpkin leaves or spinach and cook until wilted, about 5 minutes.
Stir in the corn kernels and cook for an additional 3-4 minutes until heated through.
Return the drained potatoes to the pot. Using a potato masher, mash the potatoes to a creamy consistency, leaving some lumps for texture if preferred.
Gently fold the sautéed greens and corn mixture into the mashed potatoes. Adjust the salt if necessary.
Transfer the Mukimo to a serving dish and enjoy warm, pairing it with grilled meats or as a standalone vegetarian meal.
