Flavorful Sous Vide Corn Recipe with Video (2024)

FAQs

What temperature should I sous vide corn on the cob? ›

Sealed in a bag with some salt and a pat of butter and cooked at 183°F for just half an hour, corn cooked sous vide will be the corniest, juiciest corn you've ever tasted, with butter distributed deep down the cracks between every kernel.

Produce that no longer looks completely fresh or already smells strange is, of course, no longer suitable for the sous vide procedure. This particularly applies to fish and meat that is cooked at relatively low temperatures.

Optimal temperatures for growth vary between day and night, as well as over the entire growing season; for example, during daylight hours, the optimal ranges between 77 F and 91 F (25-33 C) while night temperatures range between 62 F and 74 F (17-23 C).

Sweet corn is a warm-weather vegetable. Germination and growth start at 55°F and the optimum temperature range is 70 to 86°F. To avoid seed rot and to maximize germination, soil temperatures at planting time should be at least 60°F.

Fill your sous vide water bath with hot tap water.

Starting with warm water will help the sous vide circulator bring the water to the right temperature more quickly.

Because of the relatively low temperatures used in sous vide, one major consideration is the Danger Zone. The 'Danger Zone' is a range of temperatures where bacteria particularly thrive and multiply. It's generally defined as 40F to 140 F, or 4.4C to 60C .

He doesn't seem to be an especially outspoken proponent of sous vide cooking, possibly due to a long-ago scandal where patrons of his restaurants felt cheated when they found out that their meals had been prepared in advance and heated up via this "boil in a bag" technique, but he does have a pretty dramatic method for ...

Boiling corn on the cob brings out its natural sweetness. But if you want an even juicier and sweeter crisp-tender bite, swap out some of the water for milk. The milk enhances the flavor and texture. It also infuses the corn on the cob with milk and butter, resulting in salty, buttery kernels.

Preheat a griddle pan over a high heat. Add the corn and griddle for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally – the husks will help to steam the corn until tender.

What is the most nutritious way to cook corn on the cob? ›

[sidebar] Boiling dissolves most of corn's (and other veggies') nutrients into the cooking water. Instead, microwave or grill corn to retain all of its health benefits.

You can get those flavors back two ways. Either you can sear the meat first, then seal it and finish cooking sous vide, or you can cook sous vide then let it rest long enough to cool by 30 degrees or so (or all the way to fridge temperature), then finish by high-heat cooking.

Steak is held up as the best example of just what sous vide can do, so it's probably one of the things that you'll want to try first. It's heartbreaking when you leave an expensive piece of steak just a little bit too long and wind up making it tough and dry, but thankfully, sous vide takes away all the guesswork.

When you're working in a professional kitchen, there's no room for error, and things have to be done exactly by the book. This is where sous vide really comes into its own, allowing chefs an unparalleled level of control over their dishes.

At altitudes below 1,000 feet, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 feet elevation (for example, at 3,000 feet, boil for 12 minutes). Spinach and corn should be boiled for 20 minutes at all altitudes.

Pierce bag and heat for 2-3 minutes on full power. Remove cobs from pack, serve and enjoy. Boil in Bag: Place unopened bag in boiling water for approximately 8 minutes.

When you're ready to cook, add the vacuum sealed corn to a water bath preheated to 181 degrees F and cook for 30 minutes. Once it's done, remove the corn from the bag, pour the melted butter from the bag over the top, and sprinkle with chopped parsley. It's that easy!