Vanilla "Creamed" Corn

Serves 12

  • 24 ears sweet corn, husks and silks removed
  • 1 cup milk
  • 1 vanilla bean, split in half lengthways or 1 tsp vanilla extract
  • Salt & pepper to taste
  1. Using a sharp knife, remove kernels from each cob.
  2. Place only half the kernels in a food processor and puree.
  3. Transfer pulp to a fine mesh strainer lined with cheesecloth and squeeze out juice.
  4. Combine corn juice, remaining kernels, milk and vanilla bean in a large saucepan over a medium heat.
  5. Bring to a gentle simmer, stirring constantly until sauce thickens, about 3 minutes.
  6. Continue to simmer until kernels are cooked through, another 3 minutes.
  7. Season with salt and pepper and discard vanilla bean. Alternatively, you can use the vanilla bean as garnish for your dish.
Created by Michel Nischan, from the December, 2003 issue of O, The Oprah Magazine