Corn and Leek Sauté

Corn and Leek Sauté

• 3 cups fresh corn kernels, cut off corn cobs
• 2 cups leeks, chopped
• 2 tablespoons fresh garlic, coarsely chopped
• 2 tablespoons real butter
• sea salt, to taste
• cracked black pepper, to taste

Peel, husk and clean 3-5 corn cobs. Cut kernels from corn and set aside. Discard cobs.

Wash leeks, cut off green ends and root end, and cut leek in half. Then, slice into ½ rounds.

Coarsely chop garlic and set aside.

Melt butter into a medium-high skillet. Add corn, leeks and garlic and saute. Add salt and pepper to taste. Saute 10 minutes or until corn and leeks are tender.

Serve.

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