Recipe courtesy of Robert Irvine
Print
Total:
1 hr 5 min
Prep:
25 min
Inactive:
10 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 large ears corn, kernels removed
  • 3 large leeks
  • 2 teaspoons canola oil
  • 1 cup heavy cream
  • 1 cup grated Parmesan
  • Salt and freshly ground black pepper
  • 1 cup panko bread crumbs
  • 5 tablespoon freshly chopped chives
  • 4 tablespoon freshly chopped parsley leaves

Directions

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.

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