CORN AND LEEK SAUTE

Steps:

• Microwave corn 10 minutes, 2 ears at a time. Leave the corn in the husk and drape a damp paper towel over the top. I cut off the base of the corn husk if it's too long to fit in the microwave.
• After removing the corn from the microwave run cold water over it to cool the corn enough to shuck it.
• After husk has been removed stand it on end over a cutting board or bowl and using a downward sawing motion cut off the kernals. Then go back over the cob and remove all the tiny bits still remaining.
• Rinse the leek and cut off dark green part, keeping white and light green part. Slice in thin slices (about 1/4 inch).
• Melt butter over medium-high heat.
• Add minced garlic and leeks.
• Cover and reduce heat to medium.
• Once the leeks are tender (about 5-7 minutes) add corn.
• Salt and Pepper to taste.
• Cook for an additional 2 minutes to reheat corn.