Best Corn And Leek Saute Recipes

Leeks and Corn Au Gratin image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

3 large ears corn, kernels removed
3 large leeks
2 teaspoons canola oil
1 cup heavy cream
1 cup grated Parmesan
Salt and freshly ground black pepper
1 cup panko bread crumbs
5 tablespoon freshly chopped chives
4 tablespoon freshly chopped parsley leaves

Steps:

Preheat the oven to 350 degrees F.
Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside.
Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons.
Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes.
Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes.
Remove from the oven and serve hot.

Red Pepper, Corn and Leek Soup image

Provided by ChipotleChick

Categories Corn

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

5 ears sweet corn
2 tablespoons butter
3 tablespoons vegetable oil or 3 tablespoons olive oil
3 leeks, cleaned and chopped
1 large red bell pepper, seeded and chopped
1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon white pepper
cayenne pepper, to taste (small amount)
6 corn tortillas (optional)
6 teaspoons butter, softened (optional)

Steps:

Remove corn kernels from ears and reserve 1/4 cup of the kernels.
Heat the butter and oil in a large saucepan.
and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
Add red bell pepper and saute another 5 minutes.
Add corn and saute 3 minutes.
Add the chicken stock and bring to a boil.
Simmer slowly, uncovered for about 30 minutes.
Pour the mixture into a food processor or blender and process 1 minute on low.
Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
Add cream, salt, pepper, and cayenne.
Reheat on low.
Boil reserved corn for 2 minutes in a pot of boiling water.
Drain.
Pour soup into bowls and garnish with boiled corn.
Warm the tortillas in a microwave or oven.
Butter and serve with soup.