Corn And Leek Saute - cooking recipe

Ingredients

4 ears fresh corn (white or yellow)
1 leek
2 tablespoons butter
salt
black pepper
1 garlic clove, minced

Preparation

Microwave corn 10 minutes, 2 ears at a time. Leave the corn in the husk and drape a damp paper towel over the top. I cut off the base of the corn husk if it's too long to fit in the microwave.
After removing the corn from the microwave run cold water over it to cool the corn enough to shuck it.
After husk has been removed stand it on end over a cutting board or bowl and using a downward sawing motion cut off the kernals. Then go back over the cob and remove all the tiny bits still remaining.
Rinse the leek and cut off dark green part, keeping white and light green part. Slice in thin slices (about 1/4 inch).
Melt butter over medium-high heat.
Add minced garlic and leeks.
Cover and reduce heat to medium.
Once the leeks are tender (about 5-7 minutes) add corn.
Salt and Pepper to taste.
Cook for an additional 2 minutes to reheat corn.