Vacuum-cooked corn
4 servings
30 minutes
Vacuum-cooked corn is an exquisite way to highlight the natural sweetness of this popular product. The sous-vide method allows the corn to cook evenly while preserving its juiciness and rich flavor. This technique originated from professional cooking and has become popular among gourmets seeking perfect ingredient preparation. A seasoning made from garlic, shallots, cilantro, and dried chili pepper adds spiciness, while butter gives a tender and velvety texture. This dish is perfect as a standalone appetizer or as a side to meat and seafood. Vacuum cooking makes the corn extraordinarily aromatic while retaining all its natural flavor qualities. Each bite delivers the rich and intense taste of summer harvest.
1
Heat water in the sous-vide device to 83°C. Place corn, oil, and seasonings in 1 or 2 vacuum bags and seal them.
- Corn cobs: 4 pieces
- Butter: 2 tablespoons
- Coarse salt: to taste
- Coriander: to taste
- Garlic: to taste
- Shallots: to taste
- Dried chili peppers: to taste
2
Make 2 additional stitches at each end for strength.
3
Attach a heavy metal spoon or knife to each bag so they don't float.
4
Place in the sous-vide device and cook for 30 minutes.
5
Open the packages, remove the leaves and spices, serve with butter.
- Butter: 2 tablespoons