Sauteed Corn with Leeks

Sometimes, I just want an easy vegetable side dish that only takes a few minutes to prepare. I came up with this recipe, for just that purpose! And because I had taken the time to freeze kernels from several ears of corn and some leeks (chopped & washed) that I bought at the store & farmer’s market, this was super-fast! We had this as a side to the Zucchini-Wrapped Fish Filets, and it worked out great! We will definitely be making this again!
Sauteed corn & leeks

Sauteed Corn & Leeks
A Karen original recipe
Serves 4

4 cups fresh corn, sliced off the cob (about 3 ears)
1 cup chopped leeks, pale green parts only (about 1-2 leeks)
4 tsp canola oil
freshly ground black pepper

1. Scrub corn cobs, and carefully slice corn off the cob. Chop leeks, then rinse thoroughly to remove sand (I use a salad spinner).
Stuffed mushrooms - leeks

2. Heat oil in a medium skillet over medium heat. Add corn & leeks, season with salt & pepper.

3. Cook for about 7-8 minutes, stirring frequently until leeks are soft and corn is slightly browned. Season with additional salt & pepper, if desired. Serve hot.

Nutritional info:
Calories: 223.0
Total Fat: 7.7 g
Cholesterol: 0.0 mg
Sodium: 79.6 mg
Total Carbs: 38.9 g
Dietary Fiber: 5.5 g
Protein: 6.4 g


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