Leek and Corn Filling

• 2 tablespoons extra-virgin olive oil or unsalted butter
• 1 leek, white and pale green parts only, cut into 1/2-inch pieces and washed well
• 2 ears corn, kernels sliced from cobs (about 2 cups)
• 1 teaspoon fresh thyme leaves (from 2 sprigs)
• Coarse salt and freshly ground pepper

1. Heat oil in a large skillet over high.
2. Cook leek until translucent, about 1 minute, stirring constantly to prevent browning.
3. Add corn and thyme, and season with salt and pepper.
4. Cook, stirring frequently, until corn is fork-tender, about 5 minutes.
5. Transfer to a bowl, and let cool slightly.

extravirgin olive oil, only, corn, thyme, salt

Taken from www.epicurious.com/recipes/food/views/leek-and-corn-filling-389817 (may not work)