Why sous vide corn? Because it gives you juicier, more evenly tender-crisp results that are packed with corn flavor.
.) And as for deep seasoning, don't worry, cooking your corn sous vide will guarantee that. Don't you just love it when the easiest, laziest method actually turns out to be the best?My next question was whether or not I could take advantage of the tight quarters inside that sous vide bag by flavoring the corn with a few aromatics. I tried corn bagged up with a dried ancho chile, with cilantro stems, with lemon zest, and with garlic, all to good effect.
One of the best proved to be, once again, the simplest: the corn husks. Cooking the corn directly in its husk in the bag gives the kernels a much more complex corn flavor with some nice grassy notes. Trimming off the bottom and top of the husks before bagging the corn also makes them much easier to shuck in the end. The only downside? The butter doesn't penetrate through that husk, which means you'll have to apply butter the old fashioned way at the table. Big deal.
When bagging up corn or other vegetables that are going to be cooked to 183°F , I strongly suggest triple-sealing the bag, using your vacuum sealer's manual seal function to close the bag with three distinct seals. If one or two of the break in the heat, you'll still have the backup. Corn can also overcook if left in the circulator too long, turning a little mushy after about an hour or so at 183°F , though still perfectly edible. If you must cook the corn then hold it far a later time, cook it and hold it in a cooler water bath, at 170°F or below, in order to keep it hot but prevent further cooking.
I serve the corn directly out of the bag—the corn juices and butter will have mingled into a nice sauce that coats each ear. Of course adding a little extra butter tableside couldn't hurt either.
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