Corn, Mushroom and Leek Sauté


In my cooking world, I am always excited to find something new to do with vegetables and side dishes. Like anything else that I do everyday, it is easy to fall into a rut with my cooking, and repeat favorites instead of adding new things to the repertoire.

I adapted this recipe from one that I found in a Fine Cooking Magazine. I served it along with my Grilled Skirt Steak recipe, but it would work with any grilled meat or fish.

Corn, Mushroom and Leek Sauté

Serves 4


2 tablespoons olive oil, divided
4 ounces pancetta, diced
2 tablespoons unsalted butter, divided
2 leeks, white and light green part only, rinsed, quartered lengthwise and then sliced
8 ounces fresh mushrooms (any kind you like), coarsely diced
4 medium ears of fresh corn, husked and kernels removed
2 tablespoons coarsely chopped fresh oregano
2 tablespoons chopped fresh parsley (I prefer flat leaf)
¼ fresh lime
Kosher Salt and freshly ground black pepper to taste



In a large skillet, heat 1 tablespoon of the oil and add the pancetta to the pan. Cook, stirring occasionally, until the pancetta is crisp and nicely browned. With a slotted spoon, remove the pancetta to a paper-towel lined plate to drain.

Add the additional tablespoon of olive oil and 1 tablespoon of the butter to the pan. Add the leeks and cook, stirring occasionally, until the leeks are soft and translucent, about 5 minutes.

Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms have released all of their liquid and are just beginning to brown.


Add the remaining tablespoon of butter to the pan and then the corn. Cook the mixture, stirring occasionally, for about 5 more minutes until the corn is heated through and appetizing browned edges begin to appear here and there. Remove the skillet from the heat and stir in the chopped parsley and oregano. Squeeze the lime juice over the vegetables and season to taste with the kosher salt and pepper. Serve immediately.

Note: If you don’t want to serve this right away, transfer the vegetables to a serving dish before you add the herbs and lime juice, and keep the dish in a warm oven. Just before serving, add the herbs and the lime juice to keep their flavors bright.


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3 Responses to Corn, Mushroom and Leek Sauté

  1. Jo Anne says:

    Looks like another winner to me! Thanks!

  2. marlies says:

    i have so many leeks right now from my CSA so this is exactly what i need (there’s only so much leek soup i can have). I had this for dinner tonight and it was wonderful!

  3. Susan says:

    So glad to hear from you Marlies. Also check out this recipe for Creamed Leeks

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