On 8/12/2020 3:56 PM, Silvar Beitel wrote:
> On Wednesday, August 12, 2020 at 8:36:57 AM UTC-4, jmcquown wrote:
>> On 8/11/2020 8:58 PM, Sqwertz wrote:
>>> With sweet horseradish pickles, sous vide corn, and...
>>>
>>> https://i.postimg.cc/GtqZxrxP/Sandwi...sh-Pickles.jpg
>>>
>>> -sw
>>>
>> Looks tasty but sous vide corn on the cob? Why?
>>
>> Jill
>
> The great sweet corn we get around here gets only a short bath in hot water before we devour it. You could arguably call that sous vide. I sometimes wonder if the only reason one heats it at all is to melt the butter we like to rub on it. :-)
>
That's pretty much the way I feel about corn on the cob. It is heated
to serve as venue for melting the butter. Must also be salted.

I love grilled corn on the cob, too. If I'd taken the time to grill the
ribs (he did) to make the pulled pork, he could also have grilled the
corn. Just sayin'

Jill