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cast iron skillet with cream corn on slate
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4.75 from 4 votes

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 5 cobs fresh corn
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 2 tsps sugar
  • 1 tsp kosher salt
  • 1/2 tsp white pepper

Crispy Parmesan Topping

  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 2 tbsp butter softened

Instructions

  • Fill a large pot with water. Insert your sous vide machine, and set the temperature to 180F degrees.
  • Slice the corn kernels off the cob. You should have about 4 cups.
  • Place the corn in a gallon-sized sous-vide bag with the cream, 2 tablespoons butter, sugar, salt and white pepper. Seal the bag with the FM2000 system. (Don't vacuum it, or the cream will come out.)
  • Submerge the bag into the preheated pot of water, and cook for 30 minutes. Submerge the bag in cold water for a couple of minutes to stop the cooking process.
  • To serve, pour the creamed corn into a skillet. Combine the topping ingredients, and sprinkle over the corn. Bake in a 400-degree oven or grill for 15 minutes, until the topping is brown and toasty.

Nutrition

Calories: 242kcal | Carbohydrates: 19g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 577mg | Potassium: 227mg | Fiber: 1g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 5.1mg | Calcium: 71mg | Iron: 0.7mg