Fresh sweet corn is one of late summer’s greatest pleasures, and this simple sauté makes the most of it. Sweet kernels are cooked with buttery leeks, earthy mushrooms and crisp bacon, then finished with fresh thyme, parsley and a squeeze of lemon to brighten every bite.
It comes together in less than half an hour and pairs beautifully with everything from grilled meats to roast turkey, making it just as welcome at a weeknight supper as it is on the Thanksgiving table.
Fresh Corn, Leek & Mushroom Sauté
Fresh sweet corn sautéed with bacon, buttery leeks and mushrooms, then finished with fresh herbs and lemon for an easy late summer or Thanksgiving side dish.
- Total Time: 35
Ingredients
Scale
- 30 ml or 2 tbsp extra virgin olive oil, divided
- 115 g or 4 oz thick-cut bacon, diced
- 45 g or 3 tbsp unsalted butter, divided
- 150 g or about 2 cups sliced leeks (white and pale green parts only)
- 5 ml or 1 tsp kosher salt, divided
- 170 g or about 2 cups sliced cremini mushrooms
- 4 medium ears fresh corn (about 500 g kernels or 3 cups)
- 15 ml or 1 tbsp chopped fresh flat-leaf parsley
- 10 ml or 2 tsp fresh thyme leaves
- 15 ml or 1 tbsp fresh lemon juice
- Freshly ground black pepper, to taste
Instructions
Cook the bacon
- Heat 15 ml or 1 tbsp olive oil in a large skillet over medium heat. Add the diced bacon and cook until crisp, about 6–8 minutes.
- Transfer to a paper towel-lined plate, leaving the rendered fat in the skillet.
Cook the leeks
- Add 15 g or 1 tbsp butter to the skillet.
- When melted, stir in the leeks and 2.5 ml or ½ tsp kosher salt.
- Cook gently until softened and lightly golden, about 4–5 minutes, scraping up any browned bits from the bottom of the pan.
Brown the mushrooms
- Add another 15 g or 1 tbsp butter together with the remaining olive oil.
- Add the mushrooms and the remaining 2.5 ml or ½ tsp kosher salt.
- Cook, stirring only occasionally, until the mushrooms release their moisture and become beautifully browned.
Finish the corn
- Add the remaining 15 g or 1 tbsp butter together with the corn kernels.
- Cook 3–4 minutes, stirring frequently, until the corn is just tender but still retains a little bite. Remove from the heat.
- Stir in the parsley, thyme, lemon juice and several grinds of black pepper. Taste and adjust seasoning if necessary.
- Transfer to a serving bowl and scatter the crisp bacon over the top before serving.
Notes
- Fresh corn is best in late summer, but frozen corn (thawed well and patted dry) works surprisingly well in winter.
- Pancetta may be substituted for the bacon if preferred.
- This dish can be made an hour ahead and gently rewarmed before serving.
- Wonderful alongside roast turkey, grilled chicken, pork tenderloin or roast beef.
- Adapted from Fine Cooking (now sadly defunct)…
- Prep Time: 15
- Cook Time: 20
Nutrition
- Serving Size: 4
