When you think about Sous Vide you usually think of protein, but rarely do you think of corn on the cob – crispy corn on the cob at that. It’s surprising how many vegetables can really shine if they’re given an hour (or so) at 183F. Because of it’s thickness and durability, I usually let corn on the cob process for 4 hours.
- 1 ear fresh corn–I prefer the “sweet white,” but they all work
- 2 Tablespoons flour
- 1 egg WHITE
- 3 Tablespoons fresh chopped parsley
- 2 Tablespoons Montreal Seasoning, Cajun Seasoning, or your preferred seasoning mix–something with paprika in it
- 2 Tablespoons grated dry cheese–Pecorino Romano, Parmesan, something that doesn’t melt readily
Process the “Sweet” (white) corn in a Ziploc Gallon bag via SV@183Fx4 hours. Corn releases a lot of flavor into the water when it is boiled–even if it is steamed, the water takes on a lot of corn flavor, not so great for stock, but pretty good left in the corn. Sealed in the SV bag, there is no place for the flavor to go, so this corn really tastes.
You can also see that there is no visible change in the kernels, no bursting, shrinking, or shriveling.
Cut the corn into four uniform lengths–“cobettes.”
Dust with flour.
Then coat with egg white.
Sprinkle with your favorite seasoning. I use a basic mix of one Tablespoon each salt, sugar, pepper, paprika, nutmeg, and fennel, and mix some of that with chopped parsley, which will stay green throughout the process.
The egg white does a good job of making the seasoning stick. Oil will make it APPEAR to stick, but, as soon as it gets hot, it will run off.
Roast one hour in a hot oven, 400F, pan fry, deep fry, it all works.
I’ve added a little popcorn on there, as a fun texture counterpoint.
There’s no shame in ketchup, and some potato chips on the bottom.
Grated Pecorino Romano on top
“Nom”, as they say, the flavor is really concentrated.
This corn is great incorporated into hash, pasta, and other items, too. I even like it cold, in salads.