According to Michel Nischan, the combination of corn and vanilla is "a mindblower!"
Servings: Makes 12 servings
Ingredients 24 ears sweet corn , husks and silks removed1 cup whole milk1 fresh vanilla bean , split in half lengthwise, or 1 teaspoon vanilla extractSalt and freshly ground pepper
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.