Side Servings

Garlic-and-burnt leek creamed corn

15 minutes
20 minutes

“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

Wine/Spirit Pairing
Woolworths Passion Fruit Sauvignon Blanc

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  • 6 cobs sweetcorn cobs
  • 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

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

Clement Pedro

Recipe by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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