Leeks and Corn Au Gratin
Heat oven to 350F. Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for 3-4 minutes. Strain, and set aside.
Wash leakes by cutting lengthwise to remove grit, and then slice into half moons. Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper to taste.
Transfer to oven proof dish, and allow to cool for 10 minutes. Mix the panko, chives, and parsley together. Sprinkle the mixture over the leeks and corn, then bake in the oven for 15 minutes.