"Rachael Ray's Spicy Korean-Style Soba Noodles with Corn, Leeks, Cucumber & Kale"

Ingredients

• 2 large or 3 medium ears corn, shucked
• 3 tbsp. butter
• 2 leeks, white and pale-green parts only, halved lengthwise and thinly sliced
• About 1/3 cup gochujang (Korean hot pepper paste)
• 6 cloves garlic, chopped
• 1-inch piece of fresh ginger, peeled and grated or finely chopped
• 1 bunch lacinato kale or Swiss chard, center stems removed and leaves cut into ribbons
• About 1/4 cup soy sauce or liquid amino
• 2 tbsp. (packed) light brown sugar
• 2 tbsp. rice vinegar
• 4 tsp. toasted sesame oil
• 12 oz. soba (buckwheat noodles)
• 1 English cucumber or 4 small Persian cucumbers, chopped, plus thin slices for serving
• 3 tbsp. toasted sesame seeds
• Gochugaru (Korean-style red pepper), optional, for passing at the table