1Shuck the corn and remove the kernels from the corn cobs.
2Make the corn stock by taking 2-3 ears worth of corn kernels and pureeing in a blender with just enough water to create a puree. Blend the corn 2 minutes longer than you think is needed. Strain into a sauce pan, add the saffron & vanilla, and cook over medium low heat.
3Melt the butter in a large skillet over medium heat. Saute the diced onion until moderately brown.
4Add the remaining corn kernels and cook for 3-5 minutes.
5Remove the vanilla bean from the corn stock and add to the skillet. Cook for around 3 minutes or until the dish has thickened to your liking. Season to taste, top with bacon if using & serve.
Member recipes are not tested by the CHOW food team.