No-Cream Creamed Corn - cooking recipe

Ingredients

8 cups thawed corn kernels (fresh from 8 large ears or frozen)
3 tablespoons olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 teaspoon salt
1/4 cup fresh dill, fronds chopped

Preparation

Puree 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and saute 1 minute. Add remaining 5 cups corn, and saute 2 minutes more.
Add corn puree to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.