White Corn and Leeks

3 ears of fresh white corn
1 leek

1 T fish sauce
1 T sugar
1 or 2 T extra virgin olive oil

With a chef’s knife, cut straight down along the sides of your corn to remove the kernels. Set aside in bowl.

For the leek, use only the white part. Dice into small pieces. Warm a large saute pan or skillet and then add olive oil. Toss in your leek and saute for about 2 minutes. Then add the corn, followed by the fish sauce and sugar. Blend all the ingredients together for another minute and then remove from heat.

Plate up and serve as a side dish with virtually any kind of meat dish.

Makes 2 to 3 servings.

TIP: When cutting off the corn from the cobb, use a big bowl or pot and slice off the kernels in the bowl so you’ll catch all the falling kernels.

SUMMER FLAVOR: To add more of the summer feel, you can grill your corn before hand, which will give a smokey flavor to your corn. Brush olive oil on the corn (still on the cobb) and then quickly grill to get the nice grill mark. Then remove from grill and slice off the kernels and then prepare with leeks and fish sauce.