Sous Vide Corn on the Cobb with Basil Recipe
Sweet summer corn is one of my favorite treats and I love it grilled, boiled or roasted. After I tried sous viding corn I've got a new favorite method (well...maybe besides grilling). Because sweet corn only needs a little heat to break down the outer layers of the kernels the cook time is pretty short, only about 15 to 25 minutes, though you can go up to 45 for starchier, less sweet, corn. I cook the corn with butter and then finish it off with fresh basil and lime zest to complement the natural sugars of the corn.
Sous Vide Corn on the Cobb with Basil Ingredients
4 ears of corn
Salt and pepper
4 tablespoons butter
Fresh basil, finely chopped
Sous Vide Corn on the Cobb with Basil Instructions
At least 15 to 25 minutes before serving
Preheat the water bath to 183°F (83.9°C).
Remove the husks from the corn and discard. Place the corn cobs into the sous vide bag in a single layer along with the salt, pepper, and butter. Seal the bag and cook them for around 15 to 25 minutes. Once tender, remove the corn from the sous vide bag.
Sprinkle the corn with the basil and lime zest. Drizzle with the butter from the bag then serve.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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