Vanilla Creamed Corn
Recipe courtesy of O, The Oprah Magazine and reprinted in The Best American Recipes cookbook
If using fresh corn, use a sharp knife to remove kernals from cob. To extract all the juice from cob stand cob in a bowl and run the dull side of the knife down the length a second time. If you are using frozen corn, defrost first. Add 1/3 cup of water to half the kernels and puree in a food processor then transfer to a fine-mesh strainer lined with cheesecloth and set over a bowl. Gather up the edges of the cheese cloth and twist to squeeze the corn juice into the bowl, then discard the dried, squeezed out kernels.
In a large saucepan over medium heat, bring the corn juice , the remaining whole kernels, milk and vanilla bean or extract to a simmer. Simmer gently, stirring constantly, until the sauce begins to thicken, about 3 minutes. Continue to simmer until the kernels are cooked through, about 3 minutes more. Season with salt and pepper to taste, discard the vanilla bean (if using) and serve.