Sous Vide Corn on the Cob with Butter and Parmesan Cheese

Serves 6

Cooking corn on the cob using the Kuraidori Precision Cooker is a great alternative to boiling it.  Boiling tends to remove nutrients from food, but cooking the corn in a bag in a water bath does not allow for as many nutrients to be lost.  An added benefit is that cooking the corn with the husks on makes it simple to remove the husks later. Other cheeses can be substituted for the parmesan, if you can find Cotija cheese we highly recommend trying it.

Ingredients
 
For the Corn
6 ears corn, still in husk, both ends trimmed
2 tbsp butter
¼ cup fresh cilantro

For the Parmesan Butter
1/2 cup butter
½ cup parmesan, butter
1 tsp ground pepper
 
Directions
For the corn

1. Preheat the water bath to 183°F.
2. Place the corn, butter and cilantro in a bag and vacuum seal it or use the water displacement method.  (You may only be able to fit 2 or 3 ears of corn per bag.)  
3. Clip a heavy metal butter knife to each end of the bag with a heavy-duty binder clip.  This will help to weigh the bag down to ensure it stays fully immersed in the water.  Place the bag in the water bath and cook for 30 minutes.
4. Remove the corn from the bag and then remove the corn from the husks and place them in a large serving bowl.

For the Parmesan Butter

1. Place the butter in a small saucepan and melt butter over low heat.
2. Add the ground pepper to the melted butter.
3. Remove the butter from the heat and pour over the corn in the serving bowl.
4. Sprinkle parmesan over the corn and serve.