Taiwanese Corn on the Cob

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Recipe Temp 185 F / 85 C
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Spicy, garlicky roast corn is my favorite Taiwanese street food snack--here's a quick, 20 minute version of that dish.

Ingredients for 1

  • 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


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC

  • Step 2

    Put garlic, soy sauce, chili sauce, sugar, green onions, and butter in a food processor and puree until smooth.

  • Step 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.

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185 F / 85 C Recipe Temp
Recipe Time
Prep Time