VANILLA CREAMED CORN - | Nashville News, Weather & Sports



Tyler Brown/The Hermitage Hotel

4 ears yellow corn
5 sprigs fresh thyme
1 qt cream
½ vanilla bean
Italian parsley for garnish
salt and white pepper to taste

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.

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