Sous Vide Corn
Corn has a great deal of pectin, the carbohydrate glue that holds vegetables together. Pectin doesn’t break down until around 183°F / 84°C, so you need to cook at a minimum of that temperature...
Ingredients
- 4 ears of corn (optional - leave in husk, with both ends trimmed)
- 2 tbsp / 28.35 g butter, plus more for serving
- Kosher salt
- Aromatics (optional - cilantro, scallions, garlic, dried chillies, etc., sparingly)
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