Try this Taiwanese Corn on the Cob recipe, or contribute your own.
- Carbohydrate 1.49877500000243 g
- Cholesterol 20.3354166753873 mg
- Fat 7.69565416995659 g
- Fiber 0.134999998211861 g
- Protein 1.21709583336781 g
- Saturated Fat 4.86221666875022 g
- Serving Size 1 1 Serving (24g)
- Sodium 1720.47000238238 mg
- Sugar 1.36377500179057 g
- Trans Fat 0.544094166896974 g
- Calories 78 calories
Step-by-step
- Set your water bath to 85ºC (185ºF)
- Put garlic, soy sauce, chili sauce, sugar, green onions, and butter in a food processor and puree until smooth.
- 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.
- 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 :)
Precise thermal processing transforms starchy summer kernels by gelatinizing starches evenly before surface application of high heat. Traditional preparations of this night market staple rely on direct grilling from raw, which frequently results in burnt exterior sugars before the interior cooks through. Employing a controlled water bath circumvents this failure point completely.
Thermal Precision and Flavor Infusion
Setting the immersion circulator to 85 degrees Celsius allows the cobs to process uniformly over 20 minutes. Pureeing the aromatics including garlic, dark soy sauce, sugar, and butter creates an emulsion that penetrates the grain rows during the vacuum-sealing stage. Air removal via a chamber sealer or the water displacement method ensures complete liquid contact across every kernel. Without this intimate contact, uneven seasoning spots develop on the cob.
Achieving the Char
Post-bath surface moisture must be managed carefully to achieve rapid browning without overcooking the interior. Pat the cobs dry with paper towels after extraction from the bag. Finishing the corn under a high broiler for two minutes, or utilizing a culinary torch, caramelizes the residual sugars and fats rapidly. Watch the surface constantly during this final stage, as the high sugar content derived from the added sweetener and dark soy sauce burns within seconds if left unattended.
