Sous Vide Corn on the Cob
Sous vide is so much better than any other method for corn on the cob. It takes longer, but the kernels get cooked at exactly the right temperature to convert starches into sugars, for maximum sweetness and perfect texture.
Servings: 4
Calories: 51kcal
Ingredients
- 4 ears corn
- 1 Tbsp butter
Instructions
- Preheat steam oven to Sous Vide or Steam setting, 185°F/85°C (100% humidity).
- Place the corn, husk on, into a lightweight stainless steel tray and cook for 30 minutes.4 ears corn
- Briefly allow the corn to cool until you can handle it, then slice off the stalk end with a sharp knife. Squeeze and wriggle the corn from the other end so it slides out of the husk. It should come out cleanly, leaving the silk behind.
- Serve immediately, dressed with butter, salt and pepper.1 Tbsp butter
Notes
- If you are cooking corn that's had the husks removed already, drop cooking time to 25 minutes.
Nutrition
Calories: 51kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 45mg | Potassium: 4mg | Fiber: 0.03g | Sugar: 0.05g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.01mg
