Sous Vide Self-Buttering Corn on the Cob

Have you ever wanted to take your corn out of the oven or BBQ and have it magically buttered? Leave it to a precision cooker to make this a reality. How is this possible? Because the cobs are vacuum-sealed with knobs of butter, the corn gets basted with butter throughout. No more trying to stab a piece of butter with a fork to rub all over the corn, only to have it fall off onto the plate. This recipe couldn’t be easier, and the results speak for themselves: perfectly cooked corn on the cob with buttery goodness in every bite.

Author

Carolyn Jung

Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the former staff food writer for the San Jose Mercury News. Her debut cookbook "San Francisco Chef's Table'' published in December 2013. She is also the creator of the acclaimed blog, FoodGal.com.

Prep Time: 00:05

Recipe Time: 00:35

Temperature : 181.4F / 83C

Ingredients

• 2 ears of corn, shucked
• 2 to 4 tablespoons cold butter (28.35 to 56.7 ml), depending on your preference.
• Pinch of salt

Directions

1. Place the Anova in a large pot of water and set it to 83 degrees Celsius (181.4 degrees Fahrenheit).
2. Place the ears of corn, along with the butter and salt, in a plastic bag and vacuum seal.
3. When the pot of water has reached optimum temperature, add the bag of corn, and allow to cook for 30 minutes

Finishing Step

1. When corn is done, remove from the bag and enjoy.