LEEKS AND CORN AU GRATIN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
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.
HOME AT LAST LEEK AND CORN SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 13
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.
WILD RICE DRESSING WITH SAUSAGE, CORN AND LEEKS
Categories Pork Rice Vegetable Side Bake Thanksgiving Stuffing/Dressing Meat Sausage Leek Corn Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Cook wild rice in large saucepan of boiling salted water for 10 minutes. Drain well. Set aside.
- Melt butter in heavy large pot over medium heat. Add leeks and sausage; sauté until leeks are soft, about 4 minutes. Add corn; sauté 1 minute. Add wild rice, white rice, thyme, parsley sprigs, 3/4 teaspoon salt and 4 1/2 cups broth; bring to simmer. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. (Dressing can be made 1 day ahead. Transfer to baking pan; cool slightly. Chill uncovered until cold, then cover with foil and refrigerate. Add 1/2 cup broth or water, then cover and rewarm in 350°F oven until heated through, about 15 minutes.)
- Transfer dressing to large bowl. Sprinkle with chopped parsley and serve.
RED PEPPER, CORN AND LEEK SOUP
Make and share this Red Pepper, Corn and Leek Soup recipe from Food.com.
Provided by ChipotleChick
Categories Corn
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 305.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 24.8, Sodium 593.1, Carbohydrate 31.6, Fiber 3.4, Sugar 9.1, Protein 10
CORN LEEK CHOWDER
Leeks, onion, potatoes and cheese enrich Stacey Savoyski's corn chowder. "I developed it for our meatless Christmas Eve meal," she adds from Southbury, Connecticut.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender. , Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.
Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 537mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
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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