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.