3 ears of corn, roasted (July 2010)
1 Tablespoon butter
1 small leek or shallot, sliced thinly
6-8 stems of fresh thyme
salt and freshly ground pepper to taste
Using a sharp knife, cut the corn off cobs and set aside.
In a heavy skillet melt butter over medium heat. Sauté leeks until softened and sweet.
Stir in corn and thyme. Cook together for about 10 minutes, stirring occasionally. Remove
thyme stems and season to taste.
Serve hot. Cover and refrigerate leftovers.