Sunday, September 6, 2015

Sous Vide corn on the cob

I have had this perpetual search for the best way to do corn on the cob. Kenji at Serious eats turned me on to an approach that turned out fantastic. It involves the vacuum sealer and the circulator. So worth it, and so easy - at least easy once you have the vacuum sealer and circulator!


2 Ears of fresh corn - shucked
2 T butter ( I used home made, cultured butter), but I suspect any would do.


Place water in a large container and set up the circulator. Heat the water to 83C (181.4F). Place the shucked corn into vacuum bags. Ad 2T butter. Vacuum seal the bags and triple seal them.
Place the bags in the water bath at 83C for 30 minutes.
After 30 minutes, take the bags out of the water bath. Cut open the bags and serve the corn with a little coarse salt.
Serious Eats suggests adding some flavorings to the butter in the bag - we didn't this time, but may experiment later.

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