Corn & Leek Saute

This Corn & Leek Saute is crunchy, full of buttery flavor with bites of corn, leeks, garlic and salt & pepper.  Only 5 ingredients, and it’s pure heaven in a dish!

What side dishes are planned for your Thanksgiving table?

I could talk about this dish  Seriously.

Corn & Leek Saute | Inspiration KitchenThis recipe is sssooo easy for me to share today.  It’s one of our favorite side dishes.

With the holidays just around the corner (Thanksgiving is only 3 and 1/2 weeks away, and Christmas only 8!), I wanted to take this month and load you up with several side dishes to bring to your holiday table.

Are you ready for this?

Corn Leek Saute | Inspiration KitchenIn this dish, I use yellow corn.  Personally, I feel that white corn is softer and more delicate than yellow corn (although I don’t know if there is scientific evidence to prove that), and since it will be sauteed, I want to make sure the corn holds it shape during and after sauteeing!

For the leeks, use just the bottom white part.  I typically slice them in half so that I can clean between the leaves.  What I love about using leeks is, leeks don’t make me cry like onions do.  🙂   Onions, bad!  Leeks, good!

Just kidding.  I love them both equally, but I’m not a huge fan of crying in the kitchen unless there’s a kitchen disaster post in the making.  I’ll cry then – and loud too!

Corn Leek Saute | Inspiration KitchenOnce the leeks are cut in half, they’re really easy to slice by putting the cut side down.  They make cute little rainbow shapes.

Ever had a rainbow in your kitchen?

Oh!  {Rainbow}  That reminds me!  Check out this Paper Lamp out of a Trader Joe’s Grocery Bag made by Ananda at one of my favorite blogs A Piece Of Rainbow.  You will love it!  It’s so creative and has a great design.  Ananda amazes me, and you’ll love her blog with DIY steps to create the same thing in your home.  She really is so talented!

Corn Leek Saute | Inspiration KitchenNow, you knew this next ingredient had to happen, didn’t you?

Come on!  The Husband is Italian.  They wear this stuff like cologne.

Corn Leek Saute | Inspiration KitchenYes, garlic!  Load and loads of garlic in big chunks.  What can I say?  I like it chunky!  Garlic = Chunk-a-hunk-of-burning-love.  #yesihadtogothere

Now, just throw it all together.  They’re all going in the same skillet at the same time.  They’re risk takers like that.

Corn Leek Saute | Inspiration KitchenOk, now this part is optional…I love, love, love my cast iron skillet, but any old skillet will do.  Besides, if you use a skillet other than cast iron, you probably won’t break your wrist lifting it.  You been forewarned.

Generously shake, shake, shake with lots of salt and pepper.  Leeks and corn like salt and pepper.

Corn Leek Saute | Inspiration KitchenAnd, in just a few minutes, you’ll have a gorgeous, colorful and flavorful Corn & Leek saute.  So beautiful for your holiday table!  And it smells heavenly too.

Corn & Leek Saute | Inspiration KitchenI could seriously eat just this alone.  No other dinner required.  See?  I just made your Thanksgiving really easy!  Skip the turkey and just make this!  You’ll be gobbling this up anyway.  🙂

You will be amazed at how simple, fresh and delicious this 5 ingredient recipe is.  Everyone loves it!

It’s that good.  And, I think you’re going to love how easy it is to make for your holiday table!  Trust me – everyone will rave about it.  Who doesn’t love a good rave?

Corn Leek Saute | Inspiration Kitchen


Corn & Leek Saute
This Corn & Leek Saute is crunchy, full of buttery flavor with bites of leeks, garlic and salt & pepper. Pure heaven in a dish!
Recipe type: Sides
  • 3 cups fresh corn kernels, cut off corn cobs
  • 2 cups leeks, chopped
  • 2 tablespoons fresh garlic, coarsely chopped
  • 2 tablespoons real butter
  • sea salt, to taste
  • cracked black pepper, to taste
  1. Peel, husk and clean 3-5 corn cobs. Cut kernels from corn and set aside. Discard cobs.
  2. Wash leeks, cut off green ends and root end, and cut leek in half. Then, slice into ½ rounds.
  3. Coarsely chop garlic and set aside.
  4. Melt butter into a medium-high skillet. Add corn, leeks and garlic and saute. Add salt and pepper to taste. Saute 10 minutes or until corn and leeks are tender.
  5. Serve.




    • says

      The 1st time I made this, I was surprised at how good it was. We seriously can’t get enough of it now! Hope you enjoy it Monica! Have a great day!

    • says

      Ooooo, Creamy Parmesan Corn sounds fabulous Melanie! I’m hopping over to your site to see if you’ve posted a recipe. If so, I’ll pin it! xoxo

    • says

      Thanks Marissa! I love your unique idea of putting it into pasta! I would’ve never thought of that, but I love the idea! 🙂 Be sure to send me a link to the recipe when you do it – I am excited!

  1. says

    This looks absolutely delicious!!! I can have corn all the time, it’s my favorite side dish. It sounds amazing with the leeks. I would totally skip the turkey and eat the whole pan especially since it has lotsa butta :)))

    • says

      Ah Lorraine – I’ve never been to Rome, but it looks absolutely beautiful! Yes, the holidays are crazy busy with all three so close together. People are rushing to do it all! Have a great week!

    • says

      Erin, I LOVE using leeks in dishes! The only thing is – you have to clean them carefully because dirt does get between the leaves – and don’t eat the green part! 🙂 I hope you love them.

    • says

      I love your work Ananda, and it gives me such joy to visit your blog ( I *loved* that lamp post – it was so cool and innovative! You are such an inspiration to me! xoxo

  2. Vera Ward says

    Hi Kristi – I made this side dish for Thanksgiving and it was a hit – everyone loved it! It was so easy! Even the leftovers was delicious! Thanks a bunch!

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