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Corn Leek Salad 

November 22, 2016

This was a summer pot luck dish I did that was quick and easy.  I modified the original recipe to reduce the amount of olive oil as reflected in the recipe below.

Difficulty: Easy
Prep Time: 30 min
Cook Time: 30 min if grilling corn
Total Time: 1 hour
Yield: 6ish servings
Taste: Good



3 tablespoons red wine vinegar
2 to 3 sprigs thyme, stripped from stems
1 teaspoon stone-ground mustard
1 garlic clove, lightly crushed with the side of a knife blade and quartered
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

6 leeks, thoroughly rinsed/cleaned
1 tablespoon olive oil
6 ears fresh corn, boiled until tender and cooled to room temperature (or three, 14.75 cans of fire roasted corn, drained)
1 cup sun-dried tomatoes, packed in oil or if dehydrated soaked in water to rehydrate
6 small sprigs parsley


1) Through the feed opening of a running blender add, 1 at a time, vinegar, thyme, mustard, garlic, honey, salt, and ground black pepper. Leaving the blender running, slowly add the olive oil in a thin stream. Set aside until needed.

2) Slice the white and tender green parts of the leeks into quarters, then 1/2-inch slices. Heat the olive oil over medium heat in a skillet and saute until tender. Set aside to cool to room temperature.

3) Slice the corn from the cobs or add drained can cor and place in a bowl with the sauteed leeks.

4) Drain the residual oil from the sun-dried tomatoes and cut into 1/2-inch pieces and add to the bowl.

5) Toss with enough of the dressing to coat. You likely do not need to use all the dressing.

6) Serve garnished with parsley and any additional dressing on the side.

Source: Food Network



From → Side Dish

One Comment
  1. Erin C. permalink

    Thanks Heidi! I made this salad for a potluck tonight and it was as popular as any salad would be when there’s fresh fried chicken on the table! It definitely got compliments, thanks!

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