Sous Vide Corn on the Cobb

It’s Spring, and along with it comes fresh corn.  There are so many ways to cook corn on the cobb, but I really like cooking it sous vide.  The corn retains it’s sweet flavor and because you cook it at a lower temperature, it doesn’t get over cooked.  Awesome for a BBQ!

Ingredients

Corn

Vacuum sealer and bags

Water bath

Condiments for corn

Salt

Black pepper

Cayenne pepper

Parmesan cheese

Cilantro

Method

Heat water bath to 185 F.

Seal corn cobbs into a vacuum bag.

Submerge corn in the water bath and cook for about 45 minutes.

Serve with condiments

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Post mortem

I think that only microwaving gives corn that is as sweet and consistent as this method.  I like it for it’s ease and the fact that I can start it and get it out of the way early in the process.  After cooking, you can keep the corn in the bags, but lower the temperature to around 150 F to keep it warm.  You can even shuck the corn and put it into vacuum bags a day or two before you want to cook it.

Depending on your vacuum sealing set-up you will probably find that you need something to help keep your corn submerged in the water bath.  The plastic relaxes and air comes out of some of the spaces in the corn, so it tends to float if not held down and you risk incomplete cooking on parts of your corn.

If you wish, you can butter the corn and add the seasoning before cooking.  I prefer to let my guests pick their own.  This corn is good enough to eat with no seasoning!

This corn is also great if you cut it off the cobb to use in a Summer salad.

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