Best 4 Corn And Leek Saute Recipes

CORN AND LEEK SAUTE

Steps:

• Microwave corn 10 minutes, 2 ears at a time. Leave the corn in the husk and drape a damp paper towel over the top. I cut off the base of the corn husk if it's too long to fit in the microwave.
• After removing the corn from the microwave run cold water over it to cool the corn enough to shuck it.
• After husk has been removed stand it on end over a cutting board or bowl and using a downward sawing motion cut off the kernals. Then go back over the cob and remove all the tiny bits still remaining.
• Rinse the leek and cut off dark green part, keeping white and light green part. Slice in thin slices (about 1/4 inch).
• Melt butter over medium-high heat.
• Add minced garlic and leeks.
• Cover and reduce heat to medium.
• Once the leeks are tender (about 5-7 minutes) add corn.
• Salt and Pepper to taste.
• Cook for an additional 2 minutes to reheat corn.

HOME AT LAST LEEK AND CORN SALAD

Steps:

• Through the feed opening of a running blender add, 1 at a time, vinegar, thyme, mustard, garlic, honey, salt, and ground black pepper. Leaving the blender running, slowly add the olive oil in a thin stream. Set aside until needed.
• Slice the white and tender green parts of the leeks into 1/2-inch diagonals. Heat the olive oil over medium heat in a skillet and saute until tender. Set aside to cool to room temperature.
• Slice the corn from the cobs and place in a bowl with the sauteed leeks. Cut the sun-dried tomatoes into 1/2-inch pieces and add to the bowl. Toss with enough of the dressing to coat. Do not feel compelled to use all of the dressing.
• Serve garnished with parsley and additional dressing on the side.

SAUTEED FRESH CORN

Steps:

• Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
• Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.