6 ears corn on the cob
1/2 vanilla bean, split lengthwise
1 to 2 tablespoon lemon juice, freshly squeezed
2 tsps. lemon zest, freshly grated
2 tsps. fresh tarragon
salt and pepper to taste
Slice raw corn kernels off cob. Process in juicer; strain. Yield should be about 2 cups. Heat corn milk and vanilla bean over low flame; stir constantly until milk thickens to a sauce. Allow to cool. Strain. Add remaining ingredients. For tangier taste, increase lemon juice.
Makes 1-1/2 cups.
Calories per tablespoon 23 Fat 0.3 g Sodium 4 mg Fiber 2 g.