Home At Last Leek And Corn Salad Recipes

LATIN SHRIMP, RICE AND CORN SALAD

Steps:

• Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
• In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
• In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
• On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.

QUICK CORN SALAD

Steps:

• In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

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.

CUCUMBER LEEK SALAD

Steps:

• Chop all veggies and put into a tupperware-type bowl with lid.
• Add sliced mint leaves, as many as you prefer.
• Mix in splenda and vinegar.
• Put lid on tupperware and let sit for 20 minutes, turning over every five minutes.

POTATO, CORN, AND LEEK CHOWDER

Steps:

• Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery; cook 4 minutes or until vegetables are tender, stirring frequently.
• Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.
• Stir in broth, corn, potato, salt, and freshly ground black pepper and the old bay seasoning; bring to a boil. Reduce heat, add 1/2 cup parmesan cheese and simmer 20 minutes or until potato is tender.
• Puree in Blender in batches for creamy consistency, if desired.
• Top with additional Parmesan cheese, I also add parmesan croutons.
• Enjoy with the family on soup night!
• *Cleaning leeks:.
• *You need to thoroughly clean the leek. First, wash the outside of the leek. Then slice off the fibrous green top, leaving the white to light-green stalk. Cut leek in half down to the root. Don't cut all the way through the root at this point. Then clean both "halves" under running tap water to remove any dirt that has accumulated inside. For this recipe, slice the cleaned halves down to where it's attached to the root, and discard the root.