Description
Sous vide corn on the cob locks in the corn’s juices, ensuring that it arrives on the plate extra moist, perfectly buttered, and with more intense flavor.
Ingredients
Scale
- 4 ears of sweet corn, husk and silk removed
- Salt, to taste
- 2 tablespoons unsalted butter
- Fresh rosemary sprigs (optional)
Instructions
- Preheat water to 183°F using a sous vide machine. (I use the Anova Sous Vide Precision Cooker.)
- Place prepared corn in a vacuum bag in one layer. Sprinkle with salt and add butter into the bag. (Add fresh herbs if using.) Vacuum seal.
- Drop the bag into the preheated water. Weigh it down by adding a shallow bowl on top of it or using heavy-duty binder clips. Set the timer for 30 minutes.
- Once the timer goes off, remove corn from the water and open the bag. Let it cool for a few minutes and serve. (If you’d like, you can grill the corn for a few minutes for some nice grill marks before serving.)
Notes
Recipe adapted from Complete Sous Vide Cookbook: 150+ for Perfect Meat, Seafood, Vegetables, and More, written by yours truly.
Nutrition
- Serving Size: 1
- Calories: 174
- Sugar: 9g
- Sodium: 22.2mg
- Fat: 7.7g
- Saturated Fat: 4g
- Carbohydrates: 26.7g
- Fiber: 2.9g
- Protein: 4.7g
- Cholesterol: 15.3mg
