Corn on the cob in the Precision Oven, no pot of water: combi oven cornCorn on the Cob, Precision Oven
4 ears of corn (optionally leave in husk, both ends trimmed)
2 tablespoons / 28 g butter, plus more for serving
Kosher salt
Aromatics, sparingly (optional: cilantro, scallions, garlic, dried chilies)
. Sous vide mode at 183ºF with 100% steam does what boiling does, but the timing is forgiving — thirty minutes to done, and it holds up to two hours before the kernels start going mealy. Without a bag the butter does not soak in during the cook, so the butter at the table is not optional.
This was also the warm-up act for tomorrow’s barbecue ribs, which went into the fridge with their rub this afternoon.
Base Recipes
- Corn on the Cob, Precision OvenCorn on the Cob, Precision Oven
4 ears of corn (optionally leave in husk, both ends trimmed)
2 tablespoons / 28 g butter, plus more for serving
Kosher salt
Aromatics, sparingly (optional: cilantro, scallions, garlic, dried chilies)
Plan
- Ears on a wire rack over a sheet pan, single layer.
- Sous vide mode, 100% steam, rear element, 183ºF, 30 minutes.
- Optional broil at the end for char.
- Butter and salt at the table.
Log
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