ChefXi OfficialA silky, sweet corn-infused custard topped with strawberries macerated in aged balsamic and lime zest. A vibrant marriage of Italian technique and Mexican soul.
In a medium saucepan, combine the fresh corn kernels, heavy cream, milk, and sugar. Add the vanilla bean seeds and the pod itself. Bring to a gentle simmer over medium heat, then reduce to low and let steep.
Don't let the cream boil vigorously; a gentle steep extracts the most delicate corn essence.
Remove the vanilla pod. Use an immersion blender to purée the corn and cream mixture until very smooth. Strain through a fine-mesh sieve into a clean bowl, pressing hard on the solids to extract all the liquid. Toss the solids.
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