© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
4 ears corn, still in the husk, both ends trimmed
2 tablespoons butter, plus more for serving
Aromatics such as cilantro, scallion, garlic, or dried chilies if desired (see note)
Preheat a water bath to 183°F using a sous vide precision cooker. Place corn, butter, and aromatics inside 1 to 2 vacuum-seal bags and seal bags. Add two extra seals on each end to ensure sticking.
Clip a heavy metal spoon or knife to the edge of each sous-vide bag with a heavy-duty binder clip to weigh the court down. Place in sous vide cooker and cook for 30 minutes. Open bags, remove corn from husks, discard aromatics and husks, and serve corn, passing extra butter at the table.
Note: If adding aromatics to the bag, add them sparingly. A few sprigs of herbs or half a split dried chili should do.