- 24 ears sweet corn , husks and silks removed
- 1 cup whole milk
- 1 fresh vanilla bean , split in half lengthwise, or 1 teaspoon vanilla extract
- Salt and freshly ground pepper
In a large saucepan over medium heat, bring corn juice, remaining kernels, milk, and vanilla bean to a simmer. Simmer gently, stirring constantly, until sauce begins to thicken, about 3 minutes. Continue to simmer until kernels are cooked through, about 3 more minutes. Season with salt and pepper to taste, and discard vanilla bean.