Garlic-and-burnt leek creamed corn

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“I grew up eating creamed corn and absolutely loved it. These days, I take this humble side to a whole new flavour level with charred leeks, garlic and thyme, and finish it off with a generous grating of Grana Padano.” – Clem Pedro

Ingredients

6 cobs sweetcorn
300 g leeks, halved lengthways
2 T olive oil
3 T butter
4 cloves garlic, grated
2 sprigs thyme
2 cups cream
2 t sugar
sea salt and freshly ground black pepper, to taste
50 g Grana Padano, finely grated

Cooking Instructions

1. Remove the corn kernels from the cobs and set aside. Using the back of a knife, scrape the corn cobs to remove the starch. You should end up with about 1 t per cob. Set aside.

2. Brush the leeks with olive oil and place on a braai grid over medium coals. Char for about 5 minutes on each side, or until blackened. Remove the burnt exterior of the leeks and cut the remaining parts into chunky pieces. Set aside.

3. Place a cast-iron pot over medium coals. Add the oil, butter, garlic and thyme. Cook for 30 seconds, then add the corn and combine. Cook for 5 minutes, then add the cream and bring to a simmer.

4. Stir in the reserved cornstarch and the sugar, then season.

5. Add the leeks and cook for 1 minute, or until thick. Remove from the fire and top with the cheese. Serve immediately.

Find more corn recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa