It wouldn’t be summer without corn on the cob. Preserve the harvest into the winter months; just blanch each ear of shucked corn for 2 minutes before cooling, vacuum sealing and freezing.
Prep time: 5 minutes
Cook time: 90 minutes
4 Ears of Corn, shucked, washed and ends trimmed
1/2 stick (4 tablespoons/56g) Smoked Butter (See recipe below)
Kosher Salt and Black Pepper, to taste
Set the Sous Vide Professional™ to 180°F / 82°C, with the rear port closed and front port fully open.
Season ears of corn and place in vacuum bag with butter, taking care to arrange in a single layer. Vacuum seal.
Place sealed bag in circulating water bath and cook for 30-40 minutes.
Remove the corn from the sealed pouch and serve immediately. You may also quickly roast the cooked ears of corn on a grill to enhance flavor.
Important Note: Sometimes, the corn gives off naturally occurring gases during the cooking process and will cause the vacuum bag to bloat. As long as proper time and temperature procedures have been practiced, this is normal and harmless. As with all cooking techniques, cleanliness and proper sanitation practices are of the utmost importance. When not immediately serving sous vide items, you must chill down your product to 41°F / 5°C within four hours.
For more information on proper cooking, holding and chilling times: