Most people like cooking corn the traditional way like boiling it in salted water, grilling it or microwaving in the husk ears whole. Sous vide allows you to get results, such as juicer, more tender crisps and packed with corn flavor, that cannot be achieved through any other method. Sous vide style of cooking traps in juices from the corn, ensuring that it comes out extra moist with a more intense corn flavor.
- 4 ears corn, still in the husk, both ends trimmed
- 2 tbsp butter, plus more for serving
- Aromatics such as clintro or or dried chilies if desired
Preheat a water bath to 183°F using a sous vide cooker.
Place corn, butter, and aromatics inside 1 to 2 vacuum-seal bags and seal bags.
Add two extra seals on each end to ensure sticking.
Clip a heavy metal spoon or knife to the edge of each sous-vide bag with a heavy-duty binder clip to weigh the court down.
Place in sous vide cooker and cook for 30 minutes.
Open bags, remove corn from husks, discard aromatics and husks, and serve corn, passing extra butter at the table.