Sauteed Corn with Leeks

I grew up eating locally grown corn on the cob. The mix of sweet corn, salt and butter makes my mouth water just thinking of it.

Alas, not everyone likes the exercise of eating corn on the cob. It can be messy and inefficient in removing corn from cob. I came up with this recipe as a happy compromise.

Sauteed Corn with Leeks
Servings: 8-10 as a side dish
Prep time: 20 minutes
Total time: 30 minutes


  • 8 ears corn (see below for prep)
  • 4 small leeks, whites & light green only, chopped
  • 4 Tbsp. unsalted butter
  • kosher salt and cracked black pepper


  1. I remove the husk & silk from all the corn ears, then remove the kernels from the cob. I do this by holding an ear of corn upright in a large bowl and slicing off the kernels with a parring knife.
  2. Heat a large saute pan over medium-low heat. Add 1 tablespoon of butter and allow it to melt. Add the leaks, sprinkle with a pinch of salt and saute for a couple of minutes until they start to soften.
  3. Add another tablespoon of butter, let it melt and add the corn kernels. Sprinkle with another pinch of salt and some cracked black pepper. Stir to combine with the leeks.
  4. Cook for 5-10 minutes, stirring every minute or two. You want the corn to heat through without turning it into mush.
  5. Taste periodically and when you like the feel of the corn add the remaining 2 tablespoons of butter. Stir through until melted. Serve immediately.

In the past I have made this with bacon. After prepping the corn cook 4-6 strips of bacon in the the saute pan until crispy. Drain the bacon fat, returning 1 tablespoon to the pan to cook the leaks in, skipping the first tablespoon of butter. Continue from step 3 above. At the end chop or crumble the bacon over the corn & leeks and serve.

Saturday night – 08/25/2012

As I mentioned in the previous post one of our regular Saturday night attendees turned 4 while we were off at a wedding reception last weekend.  So we tried to come up with a kid friendly menu that adults would still enjoy.

Chicken tenders (I want to say hand-crafted but that seems silly).
Grilled Potatoes and Onions
Sauteed Corn with Leeks
Steamed Green Beans
Buttermilk Biscuits

Brightly Colored Cake for dessert

Notes under the cut

Brightly Colored Cakes

One of our regular Saturday night attendees turned 4 while we were off at a wedding reception last weekend.  We decided to have a cake for him this week and Ted experimented with paste food coloring for the first time.  The results were bright and Muppetesque.

Here’s a shot of the cake just after they came out of the oven.

The lighting wasn’t great where I took this shot of the assembled cake.

A Slice of Colorful Cake!

The filling between the layers is butter frosting mixed with blackberry jam. There is also a layer of blackberry jam spread over the layers to add a bit of extra blackberry yumminess. Multi-colored sprinkles finished off the top of the cake.

Herb Beer Bread

We decided quite late in the day that we wanted to add some bread to the Saturday night dinner menu. My first thought was corn bread however we lacked sufficient milk to make it work. So we turned to beer bread. Beer bread uses leavening agents (such as baking powder) instead of yeast. This recipe produces a fairly dense bread.

Herb Beer Bread

This recipe is based on one I originally found on the Hannaford Supermarket website. Their link no longer works; this one appears to be a similar recipe. Really it was useful for the ratios of ingredients since we didn’t use onions or rosemary.

Recipe under the cut

Saturday night – 08/11/2012

Sometimes leftovers are the source inspiration for the Saturday night menu.  I bought a package of corn tortillas a week or two back to make tacos al pastor with left over pulled pork.  We used 4 tortillas and are left with 25+ in the package.  Ted suggested chicken enchiladas and so another menu was begun.

Chicken Enchiladas
Rice with tomatoes and black beans
side dish from MichPaul
Herb Beer Bread

Pistachio-Cherry Crumble with Vanilla Ice Cream for dessert

Notes under the cut

Curried Zucchini

A co-worker gives me some of the bounty from his garden and earlier this week he gave me a green and yellow summer squash. It seemed more zucchini than yellow squash to me. It was also the perfect candidate for a curry application.

Curried Zucchini, White Rice with Aji Dulce and Pan-fried Chicken

Curried Zucchini, White Rice with Aji Dulce and Pan-fried Chicken

In this instance the curry refers to the use of sweet curry powder rather than a curried stew. Though it probably would have been good in a stew with a few other veggies.

I served the curried zucchini over white rice cooked with aji dulce, a dried pepper a co-worker brought Ted from South America. I opted to have some pan-fried breaded chicken breast with this as well.

Recipe under the cut

Slow-Cooker Chicken Cacciatore

Here’s the recipe for Chicken Cacciatore I mentioned in my post Sunday. We have a fairly large slow cooker, a 6.5 quart one from Crock Pot. This recipe for chicken cacciatore basically filled it to the top. Thankfully there was no spill over while we were out of the house.

based on a recipe from Cambell's Kitchen

Chicken Cacciatore

This recipe is based on this one from Campell’s Kitchen.

Recipe under the cut

Saturday night – 08/04/2012

Several factors went into this week’s menu.  I knew we would be away for part of the day so either a made ahead something or a let-it-cook-all-day something was needed.  By mid-week I also knew it was going to be a scorcher of a day so I wanted to eliminate the oven.  Our friend Tom’s birthday was this past week so I wanted to incorporate ingredients I knew he particularly likes.  Finally our friend who is a vegetarian is vacationing with her family on the other coast; while we miss her it does mean that menu planning is a bit easier.

Slower Cooker Chicken Cacciatore with egg noodles
Tomato and cucumber salad

Homemade ice cream cake

Notes under the cut

Quick Pickled Shallots

I decided to make a sort of tacos al pastor tonight with some of the leftover pulled pork we had on Saturday. In addition to an avocado and some cilantro I wanted some sort of pickled flavor so I did a quick pickled shallot.

I should have included the bottle of red wine vinegar in this picture so you could see how simple this is to make.

Recipe under the cut