With a sharp chef’s knife remove the kernels from four ears
of corn and place the cobs in a pot with just enough to water to barely cover.
Bring to a boil then turn down the heat to a rapid simmer and let reduce for
thirty minutes.
In a second pot sauté the raw kernels on medium heat with a
couple of splashes of olive oil, a finely chopped leek, and a generous amount
of freshly ground black pepper. Stir occasionally for about ten minutes before
stirring in a minced garlic clove.
After a minute, ladle in enough of the corn cob water to just
cover the corn then simmer for five minutes. Add some concentrated chicken or
veggie stock and salt to taste.
To thicken, you could use a little heavy cream, or, just poke
it a couple of times with a stick blender. And for added flavor, a large spoonful of
salsa verde works great!
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