leek, chard and corn flatbread

INGREDIENTS

• 1 tablespoon vegetable or olive oil
• 1 tablespoon unsalted butter
• 3 large leeks (about 1 1/2 pounds)
• 1 12-ounce bundle chard or about 6 cups (6 ounces) of leaves, cut into 1/2-inch ribbons
• 1/2 teaspoon table salt
• Freshly ground black pepper
• 1 cup fresh corn kernels (cut from 1 to 2 medium ears corn)
• Cornmeal, for sprinkling baking surface
• 4-ounce goat cheese log, cold