This is easily the most flavor-packed corn I’ve ever eaten, bar none. Not for the specific corn variety that I’ve used, nor the seasoning that I’ve put, but simply how each kernel just retained much more corn juice through precisely controlled cooking made possible by this sous vide set-up.
This was my first time to do corn via sous vide, and honestly, if I only knew it’ll turn out this good, I may have skipped on this fancy butter totally and let that sweet natural corn flavor alone be the star.
Anyway, this butter’s not that fancy at all. Just mixed up some softened butter and my favorite bbq spice blend.
You definitely have your favorites, but here’s mine – yeah I go for shortcuts in my kitchen every once in a while. Went through the label and it said it contained sugar, salt, onion, garlic, maple syrup, red bell pepper, orange peel, paprika. . . well, typical bbq stuff.
Slather that butter all over the corn. Actually, you won’t need to look into the proportions called for in this recipe. Like the flavors richer? Slather on more butter!
There are a lot of recipes for corn condiments out there and you most probably have your very own mix. Butter, mayonnaise, hot sauce, spices, herbs, citrus. . . I really can’t think of an ingredient that won’t work well with corn.
Get everything into a sous vide bag, seal it up, and you’re done!
Preheat your sous vide bath to 183F with an immersion circulator of your choice.
Now, the tricky part: these cobs tend to float on water which may prevent them from cooking evenly. The work-around: stick them to some heat-proof thing that’ll keep them weighted and fully submerged. I taped my bag onto a soup cup and I would definitely welcome any brighter suggestions.
After 30 minutes, you’ll be rewarded with the ‘corniest’ corn you’ve ever had, believe me. Honestly, I never knew corn can have so much more intense flavor.
From here, you may take out that corn and dig in, or keep them warm in those bags for a later serving. They’ll be a perfect bring-along side to an outdoor bbq too, just finish them with a quick char on a hot grill.
Look at how those individual kernels are so perfectly bloated with natural corn juice and flavor!