Corn on the Cob

Author

Benjamin Reed

Prep Time: 00:00

Recipe Time: 00:30

Temperature : 183F / 83.9C

Ingredients

• 1 tbsp butter per 3-4 ears of corn
• aromatic herbs like rosemary, cilantro, etc
• kosher salt

Directions

1. Preheat a water bath to 183°F using a sous vide precision cooker.
2. Place corn, butter, and aromatics inside 1 to 2 vacuum-seal bags and seal bags.
3. 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. Or, use a plate or glass dish to weigh the corn down.
4. Place in sous vide cooker and cook for 30 minutes.

Finishing Steps

1. Open bags, discard aromatics, and serve corn, passing extra butter at the table.