Ingredients

Method

• 6 cobs sweetcorn
• 300 g leeks, halved lengthways
• 2 T olive oil
• 3 T butter
• 4 cloves garlic, grated
• 2 sprigs thyme
• 2 cups cream
• 2 t sugar
• sea salt and freshly ground black pepper, to taste
• 50 g Grana Padano, finely grated

Method

Ingredients

1. Remove the corn kernels from the cobs and set aside. Using the back of a knife, scrape the corn cobs to remove the starch. You should end up with about 1 t per cob. Set aside.

2. Brush the leeks with olive oil and place on a braai grid over medium coals. Char for about 5 minutes on each side, or until blackened. Remove the burnt exterior of the leeks and cut the remaining parts into chunky pieces. Set aside.

3. Place a cast-iron pot over medium coals. Add the oil, butter, garlic and thyme. Cook for 30 seconds, then add the corn and combine. Cook for 5 minutes, then add the cream and bring to a simmer.

4. Stir in the reserved cornstarch and the sugar, then season.

5. Add the leeks and cook for 1 minute, or until thick. Remove from the fire and top with the cheese. Serve immediately.

Find more corn recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa