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Thank you! We had real good luck just freezing it in the husk once before. I think the thing I love the most about corn in the sous vide is that it's never waterlogged or dried out. I'm going to get a few dozen ears and go for it.
Jean I am going to do some and then put it on the grill to mark. Sort of like a reverse sear. I do love the flavor of grilled corn - and this corn smells like caramel corn when you grill it!
You only live once . . . but if you do it right once should be enough!
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For anyone who hasn't seen this video yet. Ron likes to put corn on the grill, and the method for shucking works for grilled corn as well.
http://www.huffingtonpost.com/2014/07/15...85667.html
Maryann
"Drink your tea slowly and reverently..."
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Sharon,
Only 35 minutes? Please shoot me the recipe and temp time you have. I saw one method for 3 hours and I was like, NOT!
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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I guess there are just too many steps for me. But, this is what makes the world go round.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Hi Barbara
Sous Vide Self Buttering Corn on the Cob
By Carolyn Jung on the Anova Culinary site
Ingredients for 2
2 ears of corn, shucked
2 - 4 TBS cold butter - depending on your preference
Pinch of salt
Set up the Anova and heat water to 181.4 f (a lid helps it heat much faster)
Place ears of corn, along with butter and salt in a plastic bag and vacuum seal.
When the water is hot add the corn and cook for 30 minutes.
When the corn is done remove from the bag and enjoy! Best corn (un-grilled) ever!
You only live once . . . but if you do it right once should be enough!
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You know, I will give this a try!
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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Did anyone look at the shucking method I posted???
Maryann
"Drink your tea slowly and reverently..."
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We have done that Maryann! I really liked it until we got corn in ND . . . we could taste the bug spray and whatever else they had sprayed on the corn. Now I'm more careful about it.
You only live once . . . but if you do it right once should be enough!
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I did - which added to my opinion of too many steps for me.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Jesus, I hate eating my words!!! O.K., Sharon, I tried the Sous Vide corn and while I still don’t like anything added to mine, I tried it as you suggested. It was very good. But, I will try it again just rubbed with a little oil and nothing else. That will be the real test. But, I did have trouble keeping it submerged – and yes, I had vacuum sealed it. I jerry-rigged it so they were submerged.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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