Vacuum seal the corn in heat rated sous vide bags. Process at
183 F/84 C for 4 hours.
After the processing interval has elapsed, the corn can be served “right out of the bag.” Butter, coarse salt and black ground pepper are the standard accompaniments. I like to include parsley for its freshness appeal.
Alternatively, shock the packages cold in iced/tap water until they achieve 70 F/21 C–approximately half an hour. Corn is very dense and holds heat well to the core. Refrigerate at 40 F/4 C, and as long as the seal is not broken, the preserved corn can be kept in this state for at least two weeks without harm.
Above: processed for the 4 hour interval, and then shocked cold, the corn can actually be removed from the cob in sheets instead of individual kernels. Also pictured, sous vide turkey breast, a subject of an upcoming post–watch for it!
Above: grilled in a cast iron broiler pan.
Below: Americans will deep fry almost anything. Corn is no exception. For a detailed explanation of this process, click the link HERE.
Corn is the classic American accompaniment. Above and below, served with baby back ribs.
Ribs with corn, corn with ribs, ribs and corn with coleslaw, and so on.
Southern suited. Parsley in, or parsley on. Parsley somewhere.
I like to eat this sort of thing, even the oranges.
Below–creamed sous vide corn with foie gras and mango. Also explained HERE.
Remember, you eared it here first.