Sous Vide Self-Buttering Corn on the Cob
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 fo ...
Ingredients for 2
2 ears of corn, shucked
2 to 4 tablespoons cold butter (28.35 to 56.7 ml), depending on your preference.
Pinch of salt
Place the Anova in a large pot of water and set it to 83 degrees Celsius (181.4 degrees Fahrenheit).
Place the ears of corn, along with the butter and salt, in a plastic bag and vacuum seal.
When the pot of water has reached optimum temperature, add the bag of corn, and allow to cook for 30 minutes
When corn is done, remove from the bag and enjoy.