Leek and Corn Filling

Name: Leek and Corn Filling
Ingredients: 2 tablespoons extra-virgin olive oil or unsalted butter; 1 leek, white and pale green parts only, cut into 1/2-inch pieces and washed well; 2 ears corn, kernels sliced from cobs (about 2 cups); 1 teaspoon fresh thyme leaves (from 2 sprigs); Coarse salt and freshly ground pepper

January 24, 2012

Ingredients

2 tablespoons extra-virgin olive oil or unsalted butter

1 leek, white and pale green parts only, cut into 1/2-inch pieces and washed well

2 ears corn, kernels sliced from cobs (about 2 cups)

1 teaspoon fresh thyme leaves (from 2 sprigs)

Coarse salt and freshly ground pepper

Preparation

Heat oil in a large skillet over high. Cook leek until translucent, about 1 minute, stirring constantly to prevent browning. Add corn and thyme, and season with salt and pepper. Cook, stirring frequently, until corn is fork-tender, about 5 minutes. Transfer to a bowl, and let cool slightly.

Martha Stewart's New Pies and Tarts