Here's Why You Should Sous Vide Your Corn

You can find corn in a great many things, from high fructose corn syrup to popcorn and plain old corn flakes. However, there's no beating the classic corn on the cob, which looks gorgeous on the grill and even better on your plate. Sure, it might be difficult to eat correctly, and there are several mistakes you could be making with your corn on the cob. Even so, yum. 

Just like corn is a permeating presence in our food, there are many ways to cook it on the cob. Some people like to boil theirs — although they probably shouldn't. Others like to grill it to semi-charred goodness. This being said, those methods are far from the only options available to a true corn connoisseur. Take sous vide, for instance. The vacuum-bag-and-temperature-controlled-water method might not be immediately obvious for a prospective corn cooker. But, if you give it a shot, you might just find that the method takes this already delicious veggie to a whole new level. Here's why you should sous vide your corn.

While sous vide might not be the most obvious corn-cooking method out there, the results can be pretty amazing if you give it a shot, according to Serious Eats. 

Sous vide isn't always the best cooking method for vegetables, because their cellular glue requires temperatures over 183 degrees Fahrenheit to start breaking down. Since this is so close to simmer that it negates sous vide's usual low-heat precision benefits, it leaves sous vide with just one significant advantage: the vacuum plastic bag, which can be used for flavor retention. This isn't always a good thing, because let's face it — do you really need an onion to pack even more onion-ness than it already does? 

When it comes to corn, however, this method of preparation can be an absolute winner. Just seal the cobs in a plastic bag with some salt and butter, and bring the sous vide to the aforementioned 183 degrees Fahrenheit for 30 minutes or so. If you're feeling adventurous, you might even want to experiment with flavorings such as chili, lemon zest, or cilantro. The end result will be exactly like the most delicious corn on the cob out there, only with far more flavor, and with that delicious, delectable butter evenly distributed deep around every single kernel. What's not to like?