Sous Vide Corn on the Cob

With beautiful Summer weather in full swing and a plethora of fresh produce available, I figured it was high time I showcased cooking corn on the cob sous vide. I skeptical when a friend first introduced me to sous vide cooking, especially when he stated corn on the cob cooked this way is beyond compare. Well, I have to say he was correct. I have been enjoying sous vide corn on the cob in many variations ever since. The corn cooks in the butter and its own natural juice coming out vibrant, tender crisp (without being waterlogged or soggy), and full of flavor. The beauty of this recipe is in its simplicity – just husk and clean the ear of corn, season with salt and pepper, place in a vacuum pouch, add a bit of butter, and vacuum seal it. Once dropped into the preheated water bath, wait 30 minutes and you have piping hot, fully buttered and seasoned corn on the cob. Another wonderful thing about this method for preparing corn is it is very backyard barbecue friendly. Cook the corn in individual pouches and guests can help themselves because after the 30 minute cook, the corn can be kept hot in the water bath. In addition, play with the seasonings and/or grill after cooking to enjoy endless variations. Take a look at the pictures below, it really is a simple and utterly delicious way to enjoy corn on the cob. So what are you waiting for – heat up your water bath and enjoy some fresh corn on the cob today!

Save Print

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 1

Ingredients

1 ear of corn, husked and cleaned of threads
1 tbsp butter
salt and pepper to taste

Instructions

Heat the water bath to 183 degrees F.
Salt and pepper the corn and place into the vacuum pouch.
Add the butter to the pouch and vacuum seal.
Place into water bath for 30 minutes.
Remove from water bath (be careful, it will be very hot!) and enjoy OR grill for a few minutes to add those delicious char marks, drizzling the melted 'corn butter' (we used to call this 'pot liquour') over top.

Heat the water bath to 183 degrees F.

Salt and pepper the corn and place into the vacuum pouch. Add the butter to the pouch and vacuum seal.

Place into water bath for 30 minutes. Remove from the water bath (be careful, it will be very hot!) and enjoy OR

Grill for a few minutes to add those delicious char marks, drizzling the melted ‘corn butter’ from the pouch over top.

Enjoy!

The Vesta Vac ‘n Seal vacuum sealer, vacuum pouches, and Vesta Imersa immersion circulator provided by Precision Appliance Technology Inc. These products will be available for purchase soon – visit www.vestaprecision.com, Amazon.com, or ask your local kitchen specialty store for Vesta vacuum sealing and sous vide equipment.