Corn on the cob with crispy tomato salsa
Recipe for sous vide corn on the cob
Using the sous vide technique, you can achieve a deep corn flavor that is perfect for eating directly off the cob.
We have the recipe from the book: “Sous vide 2.0 – Recipes, techniques, tips, and tricks” where author Karsten Tangaard says the following about the recipe:
“The corn cobs have a rich yet fresh vegetable taste. They benefit from a tangy contrast like the salsa of raw tomatoes, red onions, and celery. With butter adding richness and salt, you have a complete dish, but they can also be served as a side to meat if you want more umami.”
Servings: Portions
Sous vide corn on the cob
Corn on the cob with crispy tomato salsa
Ingredients
Sous vide corn on the cob
- 4 pcs. Corn On The Cob
- 30 gram Butter
Tomato Salsa
- 250 gram Tomato In 1 cm cubes
- 50 gram Red Onion In 5 mm cubes
- 50 gram Celery Leaf In 5 mm cubes
- 20 gram Chives Finely chopped
Instructions
- Cook the corn on the cob with butter and salt to taste (used here: 75°C/1:00).
- Toss the vegetables in an oil/red wine vinegar dressing.
Notes
OTHER SERVING SUGGESTIONS
• With butter and salt.• With spicy tomato sauce.
• With butter mixed with herbs like lemon, parsley,
coriander, or thyme.
• With butter and shaved parmesan (or crispy
parmesan chips).
• With butter, crispy fried bacon bits, and lots of chives.