|Sous Vide Sweet Corn|
My Top Chef Brother told me that he sous vide cooks nearly every vegetable on his restaurant's menu, including those baby artichokes that I'm currently obsessing over. So at his urging, I decided to give sweet corn a whirl in the water bath. I bought some lovely sweet corn at the Hollywood Farmers Market. Then, I sliced it off the cob and seasoned it with salt and pepper. I placed it in the vacuum bag with butter and a little raw cane sugar (honey works great, too) and sealed it up.
|Sous Vide Supre|
Next up? Eggs, duck breast, and pork chops. Stay tuned...
Sous Vide Sweet Corn
Serves 4-6 people
Cooking time: 50 minutes (10 minute active)
4 ears of corn, kernels removed
1 tablespoon butter
1 teaspoon raw honey or raw cane sugar
salt and pepper
Preheat the Sous Vide Supreme to 185 degrees.
Meanwhile, season the corn kernels with salt and pepper. Place them in a vacuum bag with the honey and butter. Vacuum seal it up.
|Vacuum Sealed Sweet Corn|
Note: If refrigerating or freezing the corn, after it's finished cooking in the sous vide machine, it must go straight into an ice water bath (fifty percent ice) to chill. Then, the bag of corn can be kept in the fridge or in the freezer for up to six months.
Source for Ingredients
organic sweet corn from the Hollywood Farmers Market
organic raw cane sugar from Trader Joe's