Succotash with Leeks and Black Pepper | America's Test Kitchen

Ingredients

• 1 (15-ounce) can pink beans , 2 tablespoons liquid reserved, rinsed
• 2 teaspoons lemon juice
• 3 tablespoons unsalted butter
• 1 leek , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• Salt and pepper
• 2 garlic cloves , minced
• 4 ears corn , kernels cut from cobs (3 cups)
• 3 tablespoons minced chives