Ember Roasted Corn And Leeks Food

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.

EMBER-ROASTED CORN AND LEEKS

Steps:

• Build a fire in a pit and let it burn down until coals are covered with ash. Rake a layer of coals away to one side of fire. Place 4 ears of corn, in husks, and 2 leeks on top. Roast, turning often, and adding more hot coals as needed, until husks are charred and peel back easily and leeks are starting to collapse, 15-20 minutes. Let cool slightly. Shuck corn. Trim roots from leeks; halve lengthwise. Remove tender inner flesh; discard charred layers. Spread vegetables with unsalted butter and sprinkle with flaky sea salt.