For panna cotta: Refrigerate six 6-ounce ramekins until chilled.

Cut corn kernels off cobs and place in a food processor. Use the back of a knife to scrape the milky juices from the cobs into the food processor. Process until smooth. Measure 1 cup puree.

Place 1/4 cup cold water in a small bowl; sprinkle gelatin evenly over top. Let stand 5 minutes.

in a large saucepan combine corn puree, cream, honey, and 1/4 teaspoon kosher salt. Use back of a knife to scrape seeds from half of the vanilla bean. Add seeds and bean half to pan. Heat cream mixture over medium until just boiling. Remove from heat.

Stir gelatin into the hot cream mixture until dissolved. Strain mixture through a fine-mesh sieve into a large liquid measuring cup or bowl with a pouring spout, gently pressing on the solids to extract the liquid. Rinse the vanilla bean half and reserve it for cherry compote; discard remaining solids. Divide cream mixture among ramekins. Refrigerate, uncovered, 4 to 24 hours or until set.

For compote: In a medium saucepan combine cherries, sugar, a pinch kosher salt, and 2 tablespoons water. Cover and cook over medium 5 minutes or until cherries release some of their juices, stirring occasionally. Scrape seeds from remaining vanilla bean half. Add seeds and both bean halves to pan. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until cherries are tender, stirring occasionally. Discard vanilla bean. Stir in balsamic vinegar. Use warm or refrigerate.

Run a knife around the edge of each ramekin and invert onto a serving plate (or serve in ramekin). Serve cold, topped with cherry compote and (if using) caramel corn. Makes 6.