1/4 cup canola oil 2 leeks, white part only, split, chopped and rinsed 7
ears corn, kernels removed, cob discarded 6 tablespoons unsalted
butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan
over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.