Ingredients

　　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

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

　　Martha Stewart's New Pies and Tarts