Corn on the cob is great, but cream corn is so much better, especially when it’s topped with a crispy Parmesan crust.
Disclosure: This post is sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are my own.
I’ll never forget the moment I had really amazing cream corn. I’m not talking about the stuff out of a can, although I do enjoy that, too. I’m talking weak-in-the-knees, going back for thirds amazing.
A friend took me to a little fried chicken joint in Abilene, Kansas. The corn was cooked in heavy cream and a hint of sugar, allowing each kernel to absorb the rich, buttery sweet fat. I’ve recreated the recipe using the sous vide method of cooking.
The sinfully luxurious ingredients get placed in a FoodSaver® Sous-vide Vacuum Seal Bags. You don’t want to vacuum the ingredients. If you try that, the cream will be sucked out with the air because it’s so light.
Instead, carefully press out as much air as you can with your hands, and place the sous vide bag in your FoodSaver® FM2000 Vacuum Sealing System, and just press the seal button. In about 10 seconds, everything will be locked in the bag tight.
Because the bag is only sealed and not vacuumed, there will be some air inside. This can cause the bag to float. To ensure the bag remains under water during your sous vide cook, fill a mason jar with water, and lay it on top of the bag. The weight will cause the bag to sink.
After 30 minutes, you’re going to want to eat the cream corn straight from the bag, but trust me it gets better. Pour the corn into a skillet and top it with panko, butter and Parmesan. Just before mealtime, heat it on a 400-degree grill or in an oven. The cream will be bubbling and the topping will brown.
Crack through the crust. It’s okay if you go back for thirds.
Sous Vide Cream Corn with Crispy Parmesan
Corn on the cob is great, but cream corn is so much better, especially when it's topped with a crispy Parmesan crust.