Corn And Leek Saute Recipes

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.

LEEKS AND CORN AU GRATIN

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

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.