Tyler Brown/The Hermitage Hotel
Ingredients:
4 ears yellow corn
5 sprigs fresh thyme
1 qt cream
½ vanilla bean
Italian parsley for garnish
salt and white pepper to taste
Directions:
Remove corn from cob and reserve. Place cobs in a pot with the cream and thyme and simmer until the cream becomes flavorful, approximately 45 minutes. Strain the cream and simmer gently to reduce until you have approximately 1 ½ cups left. Split the vanilla bean open and scrape the inside into the corn cream. In a sauté pan, sauté the reserved corn with 1T unsalted butter, Season with salt and white pepper to taste. When corn is cooked, add the corn cream and finish with a pinch of chopped Italian parsley.
