Jersey Sweet Corn-on-the-Cob
Preparation Time: 25 minutes
Equipment: chef knife, 1.7-quart saucepan/skillet
4 ears of corn in the husk
To prepare the corn, remove the husks and silks. Place 6 or 8 clean husks in the bottom of the pan. This will prevent the natural sugars and starch of the corn from scorching on the cooking surface of the pan.
Note: you may want to cut the ears of corn in half or in 1-inch wheels so you can nearly fill the pan.
Place the corn on the husks in the pan. Rinse well with filtered water and pour most of the water off. The water that clings to the corn and husks is sufficient to cook the waterless way. Cover the pan and open the Ultra-Temp control and whistle valve and place over medium heat 240 to 270°F (116 to 132°C). When the whistle sounds close the Ultra-Temp control and whistle valve, when the Ultra-Seal forms reduce the heat to low 150 to 174°F (66 to 79°C), cook for 15 to 20 minutes. Don’t peek. Removing the cover will destroy the Ultra-Seal, lengthen the cooking time.
Test the corn-on-the-cob for doneness. If not done, cover the pan, close the Ultra-Temp control and whistle valve and add 2 tablespoons water to the rim to reestablish the Ultra-Seal. Cook over low heat 150 to 174°F (66 to 79°C) for 5 to 10 minutes.
To serve, garnish with or without unsalted butter and lightl sprinkle with kosher salt
NUTRITIONAL BREAKDOWN PER SERVING: Calories 120; Fat Grams 1.6 (without butter); Carbohydrate Grams 27; Protein Grams 4.5; Cholesterol mg 0; Sodium mg 21.
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