Sous Vide Butter-Poached Corn on the Cob
Why This Recipe Works
Corn's flavor intensifies when cooked sealed in a plastic bag. It comes out juicy, crunchy, and sweet—not waterlogged and anemic. To impart some subtle grassy notes, we cooked the corn in the husk, which also made peeling the corn far easier. Our base recipe contains just a little butter and salt, but this method lends itself to all kinds of variations and compound butters: chili-lime, cilantro, even berbere and ras el hanout. Feel free to go crazy.