Creamed Leeks and Roasted Sweet Corn

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To remove dirt from leeks – add cut leeks to a bowl of cold water. Mix gently and let sit – most dirt will fall to bottom of bowl.

Yield: 1 serving

Ingredients

  • 1/4 cup unsalted butter
  • 8 ea. leeks white part only. sliced and rinsed
  • 2 cup sweet corn roasted*
  • 2 Tbls. fresh thyme chopped
  • 1 cup heavy cream
  • salt and pepper to taste

Directions

  1. Roast corn: take fresh shaved corn kernels and toss with 1 tablespoon olive oil, 1 tablespoon chopped fresh thyme, salt, pepper, then place on small cookie sheet and roast in a 375 degree oven (preheated) for 10-12 minutes
  2. Melt butter in a large sauté pan over medium heat. Add leeks and cook gently over medium low heat until wilted. Then add roasted corn and fresh thyme, continue to cook 6-8 minutes. Season with salt and pepper. Add heavy cream and turn heat to medium high and cook until mixture thickens, adjust seasoning and serve.
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