Corn on the Cob & Lime-Scallion Butter
Lime-scallion butter
(For 2 cobs)
25g butter (softened)
1/2 lime (just zest)
2 scallions, chopped fine
salt & pepper
Beat the butter with zest, onions & seasoning. You can blend this for ease but I like keeping the chopped scallions in tact.
Sous Vide Corn
Smear the butter on your cobs and sous vide at 82°C/179.6°F for 1 hour.
Serve immediately or keep in the fridge for up to 3 days and either stick on the bbq or reheat in your sous vide.