Leeks and Corn Au Gratin
Preheat the oven to 350 degrees F.
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.
Remove from the oven and serve hot.
Recipe courtesy of Robert Irvine