Sautéed Corn with Leeks and Bacon

Ingredients:

• 6 slices of bacon, cut into ½ pieces
• 1 pound leeks, white and light green parts, halved and sliced thin
• Salt and pepper
• 4 ears of corn, kernels cut from cobs
• Fresh parsley, chopped (1/4 cup)

Directions:

Heat a skillet over medium-high heat. Cook bacon in non-stick skillet until crispy. Transfer bacon to paper towel.

Add leeks and corn to pan, sautéing, without stirring, for a few minutes. When the corn has a little char on it, and a pinch of salt and pepper to taste. Stir and cook about 4 more minutes. Stir in cooked bacon and chopped parsley right before serving.