Corn And Leek Saute – a delicious recipe with corn, leek, butter, salt, black pepper, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
After removing the corn from the microwave run cold water over it to cool the corn enough to shuck it.
3
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.
4
Rinse the leek and cut off dark green part, keeping white and light green part. Slice in thin slices (about 1/4 inch).
5
Melt butter over medium-high heat.
6
Add minced garlic and leeks.
7
Cover and reduce heat to medium.
8
Once the leeks are tender (about 5-7 minutes) add corn.
9
Salt and Pepper to taste.
10
Cook for an additional 2 minutes to reheat corn.
165
kcal
Calories
7
g
Fat
25
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 ears fresh corn (white or yellow), 1 leek, 2 tablespoons butter, salt, and more.
Yes, Corn And Leek Saute falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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