Ingredients
- •4 ears fresh corn, husked
- •4 tbsp unsalted butter
- •1 tsp kosher salt
- •½ tsp black pepper
- •Flaky sea salt for finishing
- •Extra butter for serving
Instructions
1
Preheat sous vide water bath to 183°F (84°C).
2
Husk corn and remove all silk. Rinse and pat dry.
3
Place each ear of corn in individual vacuum bag or zip-top bag with 1 tbsp butter, a pinch of salt, and pepper.
4
Seal bags using water displacement method.
5
Submerge in water bath and cook for 30 to 40 min.
6
Remove corn from bags (reserve the butter).
7
Serve immediately with the reserved butter from the bags and flaky sea salt.
Notes
- •The butter in the bag infuses the corn with incredible flavor
- •This method works year-round with fresh or frozen corn
- •For extra flavor, add fresh herbs like thyme or basil to the bags
Nutrition information
Calories
180 cal
Protein
4g
Fat
10g
Carbs
23g
Tags
classicsummersimplebutterfamily friendly