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Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Insulated container for efficient sous vide cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Insulated container for efficient sous vide cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
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Preheat a water bath to 183°F using a sous vide precision cooker. Place corn, butter, and aromatics inside 1 to 2 vacuum-seal bags and seal bags. Add two extra seals on each end to ensure sticking. Clip a heavy metal spoon or knife to the edge of each sous-vide bag with a heavy-duty binder clip to weigh the court down. Place in sous vide cooker and cook for 30 minutes. Open bags, remove corn from husks, discard aromatics and husks, and serve corn, passing extra butter at the table.