CORN AND LEEK SAUTE
Make and share this Corn and Leek Saute recipe from Food.com.
Provided by shelly.johnson
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 95.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.3, Carbohydrate 13.7, Fiber 1.9, Sugar 2.5, Protein 2.2
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