Taiwanese Corn on the Cob
Try this Taiwanese Corn on the Cob recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
contains gluten
red meat free
shellfish free
vegetarian
pescatarian
- 2 tbsp butter
- 3 cloves garlic
- 1 tbsp sugar
- 3 ears of summer corn
- 3 tbsp dark soy sauce
- 2 tbsp chili sauce (i used huy fong foods)
- 1 stalk green onion rough chop
- finishing salt
- 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
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 :)
