Sous Vide Corn on the Cob is the most delicious and tender corn on the cob you’ve ever had! The sous vide technique allows you to transform the kernels into perfect sweet, juicy and tender 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!
Why Sous Vide Corn?
If you haven’t cooked sous vide corn on the cob, you must!
- No fuss and no-fail: This recipe is incredibly easy to make. Just set the temperature and time according to the instruction, and you’ll get the perfect results every time!
- More tender and juicer corn: Sous vide method allows you to cook the fresh corn to the exact temperature with the perfect doneness edge to edge.
- Packed with buttery flavor: The corn gets basted with butter during the whole cooking process, producing the most flavorful corn.
How to Make Sous Vide Corn on the Cob
- Season the corn with salt.
- Place the corn and butter in a large resealable bag and vacuum seal the bag using “water displacement” technique*.
- Set the temperature of the sous vide machine to 183°F / 84°C and cook for 30 minutes.
- When the time goes off, remove the corn from the bag.
- Serve with more butter if desired.
Butter-poached Corn on the Cob
The BEST corn on the cob recipe is to have butter cooked with the corn, as opposed to add it after when the corn is already on the table!
In this recipe, I use unsalted butter so that it’s easy to control the level of salt. Just place the corn and butter together in the bag and vacuum-seal it. This way, the corn gets the buttery flavor throughout the entire cob evenly. You don’t need to manually spread the butter across the kernels hoping that it melts into every little crevice!
How to Prepare Corn on the Cob
- 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.
- Peel back the husk and remove the silk before cooking.
Single Layer is Important
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.
Can I Sous Vide Other Vegetables Together with the Corn?
Yes, other vegetables such as broccoli can be cooked together with your corn (same temperature and time). They are perfect side dishes for your entrée such as steak or chicken!
More Sous Vide Recipes
Sous Vide Corn on the Cob with Butter
- 4 ears corn on the cob
- 4 teaspoons butter unsalted, plus more for serving
- 1/8 teaspoon salt or to taste
Fill a large container or pot with water, 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).
Seal the bag using the water displacement technique* or a vacuum sealer.
Clip a heavy spoon to the edge of the bag to weigh the bag 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.
When the time goes off, remove the corn from the bag.
Serve with more butter if desired.
- * 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.
- If you’d like to add aromatics such as cilantro or garlic, etc., sprinkle them sparingly.