Gratinéed Corn & Leek Succotash
From Food & Drink Autumn 2011
- 3 leeks
- 1 tbsp (15mL) butter
- 1 tbsp (15mL) olive oil
- 1 fresh chorizo, casing removed
- 6 cups (1.5L) fresh corn kernels
- 3 cups (750mL) half-and-half cream
- Sprig thyme
- 1 bay leaf
- 1/4 tsp (1mL) cayenne
- Salt and freshly ground pepper
- 3 cups (750mL) coarsely chopped stale Italian bread
- 2 tsp (10mL) chopped fresh thyme
- 1 clove garlic, finely chopped
- 1/4 cup (60mL) butter, melted
1 Remove and discard top third of leeks. Trim root end and cut each in half along the length, wash thoroughly and slice horizontally into 1/2-inch (1 cm) slices.
2 Heat butter and oil over medium-high heat in a large skillet with deep sides. Cook chorizo, occasionally breaking apart with a fork for 6 to 8 minutes or until beginning to crisp. Remove with a slotted spoon to a small plate, reserve.
3 Add leeks to pan, reduce heat to medium and cook until softened but not browned, about 6 minutes. Add corn, cream, thyme sprig, bay leaf and cayenne. Stir to combine, season with salt and freshly ground pepper. Bring to a simmer and cook until liquid is reduced by half and vegetables are tender, 8 to 10 minutes. Remove from heat, stir in chorizo. Check seasoning and add more salt if necessary. Pour mixture into a 10-cup (2.5 L) gratin dish.
4 Preheat oven to 375°F (190°C).
5 In a large bowl, combine bread, chopped thyme, garlic and melted butter. Season with salt and pepper and sprinkle evenly over corn mixture. Bake on middle oven rack for 25 to 30 minutes or until cream is bubbling and top is crisp and golden.
Serves 6 to 8