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.
