An end-of-summer Sunday roast

Sweet corn and chanterelle sauté (pictured)

Serves 4 to 6

Ingredients
6 ears fresh sweet corn
2 leeks, white and light green parts of the stem only
2 tbsp unsalted butter
1 tbsp olive oil
1/2 lb chanterelle mushrooms, cleaned and sliced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp freshly grated lemon zest
1 tsp fresh marjoram, chopped

Preparation
Shuck the corn cobs. Stand one cob upright in a large bowl and cut kernels from the cob using a sharp paring knife. Continue with the rest of the cobs. You should have about 3 cups of fresh kernels.

Slice the leeks lengthwise in half and then cut into 1/4" half moons. Rinse well with cool water to remove any grit. Heat the butter and olive oil in a large sauté pan over medium-high heat. Add the chopped leeks and chanterelles, stirring frequently to release moisture. Keep the heat quite high until the mush­rooms begin to brown. Add the corn all at once and sauté for about 4 minutes. The corn should still be tender-crisp.

Remove the pan from the heat, stir in the kosher salt, black pepper, lemon zest and the marjoram. Serve at once.