Taiwanese Corn on the Cob

Spicy, garlicky roast corn is my favorite Taiwanese street food snack--here's a quick, 20 minute version of that dish.

Author

cwmcmillan

Prep Time: 00:00

Recipe Time: 00:20

Temperature : 185F / 85C

Ingredients

• 3 ears of summer corn
• 3 cloves garlic
• 3 Tbsp dark soy sauce
• 2 Tbsp chili sauce (I used Huy Fong Foods)
• 1 Tbsp sugar
• 1 stalk green onion, rough chop
• 2 Tbsp butter
• Finishing salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC
2. Put garlic, soy sauce, chili sauce, sugar, green onions, and butter in a food processor and puree until smooth.
3. Pour mixture into a bag with corn and vacuum-seal. If you don't have a vacuum-sealer, you can use a freezer-safe zip bag and seal with the water displacement method. You might need to use a weight or a wedge to keep the bag submerged underwater. Sous vide for 20 minutes.