Servings: Makes 12 servings
Using a sharp knife, remove kernels from cobs. Using a vegetable juicer, process half the kernels. Place pulp left in vegetable juicer in a fine-mesh strainer and press to extract as much liquid as possible. (Or puree kernels in a food processor, transfer to fine-mesh strainer lined with cheesecloth, and squeeze out juice.)
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.
From the December 2003 issue of O, The Oprah Magazine
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