Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Let it not be said that is a "corny" fur :P

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Vrghr treated his friends to a cookout this weekend. This is one of the side dishes wuff offered.
Sous Vide Buttered Sweet corn, cooked in the husks.

Normally, wuffy wouldn't post such a simple recipe. But the results were so spectacular that Vrghr just had to clue his furry friends in!

This corn was so plump and tender! Not a shriveled kernel on any cob!

And sweet? It tasted like it had been soaked in sugar syrup! But the corn flavor was still exploding through every bite!

And the nicest part is, it is dead simple to make!

It does take a Sous Vide or equivalent though.

That's the secret! The sealed pouch keeps every speck of flavor and nutrition in and concentrates it. And the mild cooking temperatures keep the cell walls from breaking down, so all the juice stays inside every kernel. At the same time, the temperature is high enough and the cook long enough to convert a lot of the corn starch to sugars.

The husks also infuse the corn with extra "corny" flavors.

Here's how to do it!

INGREDIENTS:
1-2 ears fresh sweet corn (husks on) per person
1 TBS Butter per ear of corn

Zip top freezer bags & sous vide circulator & basin

DIRECTIONS:
Set the Sous Vide to 183F
Cut off the top and the stem end of the corn about 1/2 inch up the cob to make husking the corn easier later
Remove any dead/discolored outer leaves, but leave the cob encased in the rest

Put up to 3 ears in a quart freezer bag. Add the pats of butter. Zip mostly closed but leave a crack. Immerse in sink/water just to the lip so the water forces the air out of the bag, and zip up the rest of the way.

Place bags in sous vide. Cook for ~ 2 hours
NOTE: Corn floats. So you may want to put a butter knife in the bag or set a pot lid on top to weigh them down so they stay submerged
NOTE2: Corn will give off gas as it cooks. Check the bags every 30-45 minutes or so and "burp" out the gas if needed

Remove bags from sous vide. Hold hot corn w/a clean dish towel, paper towels, etc,. and strip the husks. If you've cut the stock end up high enough, they should slip right off taking the silk with them.

If desired, spread a bit of butter on them

!DEVOUR!