Taiwanese Corn on the Cob

307
307
85°C (185° F)
Temperature
Sous vide time
3 People
Serves
Easy
Difficulty

Introduction

Spicy, garlicky roast corn is my favorite Taiwanese street food snack--here's a quick, 20 minute version of that dish.

Ingredients

  • 3 ears of summer corn
  • 3 cloves garlic
  • 3 Tbsp dark soy sauce
  • 2 Tbsp chili sauce (I used Huy Fong Foods)
  • 1 Tbsp sugar
  • 1 stalk green onion, rough chop
  • 2 Tbsp butter
  • Finishing salt

Comments

AK
Alex Krolick
Tasty!
about 4 years ago
SJ
Stephanie Jean
Great
about 4 years ago
jere6832
Tasty
about 4 years ago
eree2104
Didn't do much for me. Flavor really doesn't infuse the corn. No worth the effort.
about 4 years ago
JN
Jaqueline Navegantes
Love it
about 4 years ago
Fel Carv
Cool
about 4 years ago
AJ
AH JC
Yummy
about 3 years ago

Introduction

Spicy, garlicky roast corn is my favorite Taiwanese street food snack--here's a quick, 20 minute version of that dish.

Directions

  1. Set your water bath to 85ºC (185ºF)
  2. Put garlic, soy sauce, chili sauce, sugar, green onions, and butter in a food processor and puree until smooth.
  3. Pour mixture into a bag with corn and vacuum-seal. If you don't have a vacuum-sealer, you can use a freezer-safe zip bag and seal with the water displacement method. You might need to use a weight or a wedge to keep the bag submerged underwater. Sous vide for 20 minutes.
  4. After 20 minutes, remove corn from water bath. You can give the corn a nice char on the grill, broil on high for a couple minutes, or use a blow torch like I did :)

Comments

AK
Alex Krolick
Tasty!
about 4 years ago
SJ
Stephanie Jean
Great
about 4 years ago
jere6832
Tasty
about 4 years ago
eree2104
Didn't do much for me. Flavor really doesn't infuse the corn. No worth the effort.
about 4 years ago
JN
Jaqueline Navegantes
Love it
about 4 years ago
Fel Carv
Cool
about 4 years ago
AJ
AH JC
Yummy
about 3 years ago