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June 30, 2020

Sous Vide Corn on the Cob with Butter

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Sous Vide Corn on the Cob is the most flavorful and tender corn I’ve ever had! This sous vide butter-poached corn recipe allows you to transform the kernels into perfect sweet and juicy bites. The best part? The corn is immersed in the buttery goodness during cooking. No more turning and spreading butter multiple times on the cooked corn!

Sous Vide Corn on the Cob is the most flavorful and tender corn on the cob I’ve ever had! This sous vide butter-poached corn recipe allows you to transform the kernels into perfect sweet and juicy bites. The best part? The corn is immersed in the buttery goodness during cooking. No more turning and spreading butter multiple times on the cooked corn! #SousVideCornOnTheCob #SousVideCorn

Table of Contents

  • Why Sous Vide Corn?
  • What You’ll Need
    • Equipment:
  • How to Make Sous Vide Corn on the Cob
  • Temperature and Time
  • Important Tips for Sous Vide Corn
  • Sous Vide Other Vegetables
  • Sous Vide Corn Recipe (+VIDEO)

Why Sous Vide Corn?

Sous vide corn on the cob = Perfect tender texture + Best flavor + More nutrients

Unlike BBQ or boiled corn, sous vide corn is cooked with butter in a vacuum-sealed bag in the water bath where the flavors are enclosed and not diluted by water! Plus, it’s cooked to a precise temperature, taking all the guesswork out of the equation and gives you back free time! 

What is sous vide? Sous vide is a French cooking technique where the food is vacuum-sealed in a bag, then cooked to a very precise temperature in a warm water bath. This technique is known for being a precise and consistent way to evenly cook the food.

What You’ll Need

  • Fresh Corn: When buying the corn, look for the husks with a nice green sheen, and the tassels on top should be moist and even tacky. Brown spots on the outside or inside are usually warning signs of inferior corn.
  • Unsalted Butter: In this recipe, I use unsalted butter so that it’s easy to control the level of salt.
  • Salt

Equipment:

  • Sous Vide Precision Cooker
  • Zip-loc Bags (or Vacuum Sealer)
  • Kitchen Tongs
Vacuum sealed corn and butter in a zip-top bag.

How to Make Sous Vide Corn on the Cob

  • Husk the corn and sprinkle with salt.
  • Place the corn and butter in a large resealable bag and vacuum seal the bag using the “water displacement” technique.
  • Cook in the sous vide water bath at 183°F / 84°C for 30 minutes.
  • When the timer goes off, remove the corn from the bag.
  • Serve with more butter if desired.
4 ears of corn being cooked in a sous vide machine.

Temperature and Time

I recommend cooking sous vide corn at 183°F (84°C) for the best texture. It’s sweet, tender, flavorful, and absolutely perfect. 

It takes about 30 minutes to tenderize the corn. You can leave it in the sous vide bath for as long as 2 hours, after which it starts to get too soft and mealy.

Important Tips for Sous Vide Corn

  1. It’s very important to keep the corn in a single layer in the bag. DO NOT just pile them in, as they won’t cook properly that way. If your bag is not big enough to hold all in one layer, you can use multiple bags.
  2. Vacuum-sealer works better for sous vide cooking vegetables. But if you don’t have a vacuum-sealer, you can seal the bag using “water displacement” technique with a regular zip-top bag.
  3. To prevent the bags from floating, you can use sous vide weights and place them in the bag with your corn to weigh down the bag. Alternatively, use heavy kitchen items such as a saucepan to keep it fully submerged (make sure the seams are above the water!).
Sous Vide Corn on the Cob is the most flavorful and tender corn on the cob I’ve ever had! This sous vide butter-poached corn recipe allows you to transform the kernels into perfect sweet and juicy bites. The best part? The corn is immersed in the buttery goodness during cooking. No more turning and spreading butter multiple times on the cooked corn! #SousVideCornOnTheCob #SousVideCorn

Sous Vide Other Vegetables

Sous vide vegetables are perfect side dishes for your entrée such as steak or chicken! Here are more sous vide vegetable recipes you’ll like:

  • An easy and no-fail method to make perfect broccoli every time! Sous Vide Broccoli is tender and snappy in the middle, and it stays vibrant green. Plus lots of ideas for seasonings that you can add. #SousVideBroccoli #SousVideVegetable
    Sous Vide Broccoli
  • These Sous Vide Honey Glazed Carrots are tender and flavorful carrots simmered in a mixture of honey and butter, then topped with a sprinkling of parsley. The sous vide method transforms the carrots into the perfectly tender pieces. Sweet, savory and full of flavor, this recipe makes an amazing side dish for a holiday dinner or a week day meal. #SousVideCarrots
    Sous Vide Carrots
  • This easy and no-fail Sous Vide Asparagus is the perfect spring side dish recipe. Sous vide method brings out the best of asparagus with more concentrated flavor and the tender yet snappy texture. I’ll share with you the basic seasoning as well as some variation ideas: lemon butter, garlic parmesan, or fresh herbs and garlic. #SousVideAsparagus
    Sous Vide Asparagus
  • Garlic Herb Sous Vide Potatoes are so creamy, fluffy, and loaded with flavor. This simple and delicious side dish recipe takes a few minutes to prepare, then the sous vide machine will do the rest of the work and cook the potatoes to perfection! #SousVidePotatoes
    Sous Vide Potatoes

Sous Vide Corn Recipe (+VIDEO)

Sous Vide Corn on the Cob is the most delicious and tender corn on the cob I’ve ever had! The sous vide technique allows you to transform the kernels into perfect sweet, juicy and tender bites!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 113kcal

Ingredients 

  • 4 ears corn on the cob
  • 4 teaspoons butter unsalted, plus more for serving
  • 1/8 teaspoon salt or to taste

Instructions 

  • Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 183°F / 84°C.
    Attach the sous vide precision cooker and set the temperature to 183°F / 84°C
  • Husk the corn and season with salt.
  • Place corn and butter in a large resealable bag or vacuum seal bag. Arrange corn in one single layer. (If your bag is not large enough, use multiple bags).
    Place corn and butter in a large resealable bag in one layer.
  • Seal the bag using the water displacement technique* or a vacuum sealer.
    Vacuum sealed corn with butter.
  • (Optional) Add sous vide weights to the bag to weigh it down.
  • Once the temperature has reached the target temperature, place the sealed bag in the water bath and set the timer for 30 minutes. Make sure to submerge the corn completely in the water. As the vacuum-sealed bag with corn tends to float, if you didn't add sous vide weights to the bag, you'll need a heavy kitchen item (I used a saucepan) to weight it down.
  • When the time goes off, remove the corn from the bag.
  • Serve with more butter if desired.

Notes

  • * Water displacement method: Place the corn and butter in a zip-top bag and seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag. 
  • If you use frozen corn, follow the same instructions as cooking the fresh corn, and add extra 30 minutes of cooking time in the sous vide cooker.
  • You can add aromatics such as cilantro or garlic, etc., sprinkle them sparingly.

Video

Nutrition

Calories: 113kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 122mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 293IU | Vitamin C: 6mg | Iron: 1mg
Author: izzycooking
Course: Side Dish
Cuisine: French
Keyword: Sous Vide Corn on the Cob
Tried this recipe?Follow or tag us on Pinterest @izzycooking
Sous Vide Corn on the Cob is the most flavorful and tender corn on the cob I’ve ever had! This sous vide butter-poached corn recipe allows you to transform the kernels into perfect sweet and juicy bites. The best part? The corn is immersed in the buttery goodness during cooking. No more turning and spreading butter multiple times on the cooked corn! #SousVideCornOnTheCob #SousVideCorn

Editor note: Originally published October 6, 2019 and updated June 30, 2020.

Filed Under: Appetizer, Side Dish, Sous Vide Tagged With: butter, corn, salt

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