Do you want incredibly easy, delicious, self-buttering, minimal clean-up corn on the cob? If you have a sous vide circulator, look no further. Take 2-4 shucked cobs of sweet corn and seal them in a bag with a few tablespoons of butter. Or, if you don’t have a vacuum sealer, put them in a ziplock bag and use the water displacement method to remove the air before sealing it. Cook them in your sous vide water bath for 30 minutes at 182F (83.3C). Take the bag out, cut it open, and serve!
This is a great way to use your end-of-summer corn, tomatoes, and basil. It makes a great picnic dish! 🌽🍅🌿🦀
An unfortunate lack of planning and some feverish searching led to me learning about a classic French sauce: Beurre Meuniere. Vegetables in my kitchen will never be safe again.