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Sous Vide: Corn on the Cob

For some, 30 minutes is long enough to sous vide process corn. Sous vide's flexibility permits even 12 hours at 183 F/84 C for great results

Ingredients

Corn, fresh, white, “on the cob,” at least 2 each.

Butter, 4 oz/120 g.
Kosher salt, as needed.
Ground black pepper, as needed.
Chopped parsley, if desired.

Refinements

For more information on sous vide corn recipes, click the link HERE.

Equipment requirements
Immersion circulator, portable or stationary.
Heat rated Lipavi container, minimum of 2 gallons/8 liters.
Lipavi L10 rack or larger.
Heat rated sous vide bags.
Stick blender and/or generic blender.

 

Vacuum seal the corn in heat rated sous vide bags. Process at

183 F/84 C for 4 hours.

Service

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.

Norm King

 

About

Some of us season the bag, some of us do not. We all love butter on corn, which can be added before or after or even both. Corn may be the most forgiving of vegetables.
Some recipes call for piercing the kernels before cooking. Skeptics worry that the corn will be dry. I have never seen or tasted dry corn unless it was popped, and then it's SUPPOSED to be dry. Sealed in the bag, there is no more moisture released from the scored ears than there is from the un-scored ones. Again, a matter of preference.

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