Folks had very strong, mostly negative reactions to a question I posed earlier today about cooking frozen corn sous vide. (I happened to have a big pot of hot water from doing sous vide BBQ ribs, which were outstanding by the way, so it seemed like it might be a fun experiment to try while I was finishing the ribs in the oven.) Undaunted, I vacuum-sealed one bag of frozen corn with one tablespoon of butter and cooked it at 184 for 45 minutes. I microwaved a comparable bag of frozen corn (steam-in-the-bag) for the recommended length of time, then tossed it with one tablespoon of melted butter. In a blind tasting, there was a clear flavor favorite, or flavorite if you will, according to my wife.
The results of my experiment are as follows: Sous vide frozen corn is tenderer and more delicious-er than regular frozen corn, and much cornier. There is a comparable amount of moisture loss—about a tablespoon. Basically, if you, like my wife, are forced to eat regular frozen corn because your husband got too caught up in sous vide ribs to make a proper side dish, you will be sad. If you are forced to eat sous vide frozen corn, you will not be sad. Is it worth the trouble if you didn’t already have a big pot of hot water and weren’t a little bit bored? Probably not. Is it more fun than doing yet another ribeye that would be just as good if not better if you pan-seared or grilled it? Definitely.
by SignificantAd9752
21 Comments
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Same is true if making mashed potatoes. You didn’t boil away all the flavour.
Ah yes a microwave and a sous vide, the only two ways to prepare frozen corn.
Not everything is a nail just because you like your hammer.
I love your results assessment. You’re hilarious. People on Reddit are rude, you do you
Steaming is also great and doesn’t require as much prep and materials. Corn is perfect on its own, just a little heat needed
I appreciate your effort in trying and with the relevant details.
I’m not surprised. Sous vide carrots are the most far carrotyer than any other carrot preparation.
This is a solid review. Thank you for your service
Thank you for your service 🫡 I have been testing higher and higher steak temps with sous vide for science and people keep getting angrier and angrier despite my steak being delicious 😂
It’s not supposed to still be pink!
Your thermometer is wrong!
It’s not rare and chewy enough!
Lmao
Did you end up with corn-flavored butter or butter-flavored corn? I have a vested interest.
That’s corny.
Sous vide heretics unite? Not “will it sous vide?” but “how well will it sous vide?” Thanks for doing the leg work, I’ll add it to a collection of bags with different veg- potatoes, asparagus, carrots and now …corn
I’ve been having some luck using a cooking torch to sear things that I’ve sous vide but I’m really curious now if sous vide corn like this then hit with a cooking torch would get that amazing char that you get from the grill or if just laying it out on a sheet tray and broiled would be better/easier. When I worked for a restaurant that served corn, we would boil a bunch in a huge kettle full of water but we’d add a gallon of milk to the water for…. creaminess? I think. It was good corn though so maybe a few splashes of milk in the bag with it would yield favorable results as well.
How many times have you recycled that corn?
45 minutes… Dude just put it in a skillet with a little butter. It doesn’t have to be this complicated.
Were they the same brand and product? How about lot number?
I died.
I love your experiment. I love even more your rebellious nature…
Sous vide peas are full of pea-nes
Here’s how I make corn… If it’s in a can I drain the can first, if it’s frozen I just toss it in…
Try cooking your corn in some olive or avocado oil, with a little butter and salt and some black pepper. Dusting it with a little paprika is also nice while it cooks.
Just fry it up, corn takes like no time at all to cook properly so it’s super easy.
And if you like a little char on your corn, like when you grill it, just do the same thing but at a higher temp or just cook it longer without stirring it so one side starts to char a little. But if you want the char make sure you put a lid on it because that oil and butter can make them fly out of the pan!
Honestly find it the easiest and best way to make canned corn taste great.
It’s also nice to finish with a little extra butter and let the ambient heat from the corn melt it.
Loved the experiment though, nice work.
Thank you for posting your results! I must say that when I first read your other post, I thought you were crazy, but now I think I may try this!
My husband wanted to sous vide hot dogs recently. I’m not sure which one of you is worse.