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Sous Vide Buttered Sweet Corn
Vrghr treated his friends to a cookout this weekend. This is one of the side dishes wuff offered.
Sous Vide Buttered Sweet corn, cooked in the husks.
Normally, wuffy wouldn't post such a simple recipe. But the results were so spectacular that Vrghr just had to clue his furry friends in!
This corn was so plump and tender! Not a shriveled kernel on any cob!
And sweet? It tasted like it had been soaked in sugar syrup! But the corn flavor was still exploding through every bite!
And the nicest part is, it is dead simple to make!
It does take a Sous Vide or equivalent though.
That's the secret! The sealed pouch keeps every speck of flavor and nutrition in and concentrates it. And the mild cooking temperatures keep the cell walls from breaking down, so all the juice stays inside every kernel. At the same time, the temperature is high enough and the cook long enough to convert a lot of the corn starch to sugars.
The husks also infuse the corn with extra "corny" flavors.
Here's how to do it!
INGREDIENTS:
1-2 ears fresh sweet corn (husks on) per person
1 TBS Butter per ear of corn
Zip top freezer bags & sous vide circulator & basin
DIRECTIONS:
Set the Sous Vide to 183F
Cut off the top and the stem end of the corn about 1/2 inch up the cob to make husking the corn easier later
Remove any dead/discolored outer leaves, but leave the cob encased in the rest
Put up to 3 ears in a quart freezer bag. Add the pats of butter. Zip mostly closed but leave a crack. Immerse in sink/water just to the lip so the water forces the air out of the bag, and zip up the rest of the way.
Place bags in sous vide. Cook for ~ 2 hours
NOTE: Corn floats. So you may want to put a butter knife in the bag or set a pot lid on top to weigh them down so they stay submerged
NOTE2: Corn will give off gas as it cooks. Check the bags every 30-45 minutes or so and "burp" out the gas if needed
Remove bags from sous vide. Hold hot corn w/a clean dish towel, paper towels, etc,. and strip the husks. If you've cut the stock end up high enough, they should slip right off taking the silk with them.
If desired, spread a bit of butter on them
!DEVOUR!
Sous Vide Buttered Sweet corn, cooked in the husks.
Normally, wuffy wouldn't post such a simple recipe. But the results were so spectacular that Vrghr just had to clue his furry friends in!
This corn was so plump and tender! Not a shriveled kernel on any cob!
And sweet? It tasted like it had been soaked in sugar syrup! But the corn flavor was still exploding through every bite!
And the nicest part is, it is dead simple to make!
It does take a Sous Vide or equivalent though.
That's the secret! The sealed pouch keeps every speck of flavor and nutrition in and concentrates it. And the mild cooking temperatures keep the cell walls from breaking down, so all the juice stays inside every kernel. At the same time, the temperature is high enough and the cook long enough to convert a lot of the corn starch to sugars.
The husks also infuse the corn with extra "corny" flavors.
Here's how to do it!
INGREDIENTS:
1-2 ears fresh sweet corn (husks on) per person
1 TBS Butter per ear of corn
Zip top freezer bags & sous vide circulator & basin
DIRECTIONS:
Set the Sous Vide to 183F
Cut off the top and the stem end of the corn about 1/2 inch up the cob to make husking the corn easier later
Remove any dead/discolored outer leaves, but leave the cob encased in the rest
Put up to 3 ears in a quart freezer bag. Add the pats of butter. Zip mostly closed but leave a crack. Immerse in sink/water just to the lip so the water forces the air out of the bag, and zip up the rest of the way.
Place bags in sous vide. Cook for ~ 2 hours
NOTE: Corn floats. So you may want to put a butter knife in the bag or set a pot lid on top to weigh them down so they stay submerged
NOTE2: Corn will give off gas as it cooks. Check the bags every 30-45 minutes or so and "burp" out the gas if needed
Remove bags from sous vide. Hold hot corn w/a clean dish towel, paper towels, etc,. and strip the husks. If you've cut the stock end up high enough, they should slip right off taking the silk with them.
If desired, spread a bit of butter on them
!DEVOUR!
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 683 x 911px
File Size 167.9 kB
Yes, you can!
The difficulty for this dish is maintaining the temperature. This would be a bit problematic because of the longer cook time.
If you use an insulated vessel, like an ice chest (even one of those cheap foam ones), that might help stabilize things. Just pour in hot water from a kettle/pot and temper it w/cooler water. Monitor temp and add more hot water as needed and keep the lid on in the mean time.
Or if you can get the heat under you pot "just so" to keep the temp around 180-185F, you should be good. Wouldn't let it go over 190 or the cells start breaking down. Lower just means you need to soak things a bit longer, but wouldn't change end results. Wuff would put a wash cloth or dish towel in the bottom of the pot to keep the bags from touching the hot bottom.
(Be sure to have a good thermometer to help monitor the temps. They even make floating versions that might make that job easier.)
Also, if you need to upgrade one of your older appliances if they eventually fail, vendors are mixing Sous Vide features with Instant Pots and Slow Cooker/Crock Pots now, so those could be an option.
One final option: If you have an older Crock Pot that just has manual control (low, med, high, off, etc.), there is a really cheap power plug/thermometer combo you can use. Just set the pot to low or medium and add water. Plug in the little box. Stick the temp prob in the water and plug the pot into the little box. Set the temp on the box, and it turns power to the pot on and off as needed.
Here's a link to one that's only ~$17 USD and will maintain 1 degree from -40 to 200F. Just be sure not to turn the pot up too high and overload the plug box (it's 1100 W max). There are other versions out there too:
https://smile.amazon.com/NICREW-Tem.....dp/B08Q3LVRXY/
The difficulty for this dish is maintaining the temperature. This would be a bit problematic because of the longer cook time.
If you use an insulated vessel, like an ice chest (even one of those cheap foam ones), that might help stabilize things. Just pour in hot water from a kettle/pot and temper it w/cooler water. Monitor temp and add more hot water as needed and keep the lid on in the mean time.
Or if you can get the heat under you pot "just so" to keep the temp around 180-185F, you should be good. Wouldn't let it go over 190 or the cells start breaking down. Lower just means you need to soak things a bit longer, but wouldn't change end results. Wuff would put a wash cloth or dish towel in the bottom of the pot to keep the bags from touching the hot bottom.
(Be sure to have a good thermometer to help monitor the temps. They even make floating versions that might make that job easier.)
Also, if you need to upgrade one of your older appliances if they eventually fail, vendors are mixing Sous Vide features with Instant Pots and Slow Cooker/Crock Pots now, so those could be an option.
One final option: If you have an older Crock Pot that just has manual control (low, med, high, off, etc.), there is a really cheap power plug/thermometer combo you can use. Just set the pot to low or medium and add water. Plug in the little box. Stick the temp prob in the water and plug the pot into the little box. Set the temp on the box, and it turns power to the pot on and off as needed.
Here's a link to one that's only ~$17 USD and will maintain 1 degree from -40 to 200F. Just be sure not to turn the pot up too high and overload the plug box (it's 1100 W max). There are other versions out there too:
https://smile.amazon.com/NICREW-Tem.....dp/B08Q3LVRXY/
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