My friend introduced me to sous vide corn on the cob in April. My first reaction was like, “why spend time cooking corn sous vide while it can be done in the microwave in two to three minutes?”. I finally gave it a try and my mind was blown! The corn was so tender, juicy and sweet. The vacuum sealing had retained all the juice and flavor of the corn. The garlicky butter all got absorbed. Sous vide corn on the cob is just the best corn I’ve ever had.
The Anova instruction says to cook fresh vegetables at 183°F/84℃. I am too impatient to wait for the water to preheat so I usually take hot water from my faucet and boil it over the stove to speed up the heating. You may realize that the bag of corn floats in water during cooking. My solution is to put a weight (like a large bowl or plate) on top to hold it down under the water.
Sous Vide Buttered Corn on the Cob
4 ears of corn, husked, washed and patted dry
40 g unsalted butter
2 cloves of garlic, crushed (optional)
Salt and pepper to taste
Place the sous vide precision cooker in a large pot of water. Preheat water to 183°F/84℃.
While water is preheating, place ears of corn, butter, crushed garlic and salt inside a vacuum-seal bag and then vacuum seal (I divided them into two bags).
When water is ready, submerge the bags in the water and cook for 30 minutes. If the bags float up, weigh them down with a large bowl or plate.
Remove corn from the bags and discard the garlic. Season with pepper and serve warm.
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