Flavorful Sous Vide Corn Recipe with Video (2024)

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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!

Flavorful Sous Vide Corn Recipe with Video (1)

What is sous vide?

Sous videis 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.

Why Sous Vide Corn On The Cob

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!

Equipment For Sous Vide Corn

Ingredients 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: For seasoning

Step-By-Step Instructions

Step 1: Prepare the Corn for Sous Vide

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Husk the corn and sprinkle with salt.

Step 2: Vacuum seal the bag

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Place the corn and butter in a large resealable bag and vacuum seal the bag using the “water displacement” technique.

Step 3: Sous vide corn

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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.

Tips And Tricks

  1. It’s very important to keep the corn in a single layer in the bag.DO NOTjust pile them in, as they won’t cook properly that way. If your bag is not big enough to hold it all in one layer, you can use multiple bags.
  2. A 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 usesous vide weightsand place them in the bag with your corn to weigh down the bag. Alternatively, useheavy kitchen items such as a saucepan to keep it fully submerged (make sure the seams are above the water!).

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.

How To Serve Corn On The Cob

  • Salt and Butter: I love to run a pat of butter over the corn and sprinkle a bit of salt to taste. Alternatively, use garlic butter for a bolder flavor.
  • Cheese and Herbs: Sprinkle finely grated parmesan and fresh chives on the corn.
  • Mexican Style: My fave is Mexican street corn (elote), which uses mayo or sour cream and is coated with cotija cheese, chili powder and fresh lime.
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Ways To Use Leftover Corn

You can add corn to so many dishes and the choices are endless. Here are some of my favorites:

  • Cornbread
  • Corn Nuggets
  • Mexican Corn Salad
  • Corn Fritter
  • Corn chowder

FAQs

How to prevent corn from floating in the water bath

Corn is easy to float during sous vide cooking, as it’s fairly lightweight. To avoid this, I use sous vide weights to hold down the bag and keep it submerged throughout cooking.

Should I brine corn before sous vide cooking?

If you want to switch up your corn on the cob, give brining a try. While it’s not necessary, brining infuses extra flavor before sous vide cooking.

Can you sous vide frozen corn on the cob?

Yes, you can sous vide cook frozen corn on the cob without thawing. Just proceed with the recipe and add an extra 30 minutes to the cooking time.

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:

Flavorful Sous Vide Corn Recipe with Video (6)
Flavorful Sous Vide Corn Recipe with Video (7)
Flavorful Sous Vide Corn Recipe with Video (8)
Flavorful Sous Vide Corn Recipe with Video (9)

Flavorful Sous Vide Corn Recipe with Video (10)

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

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Servings

Author: Izzy

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.

    Flavorful Sous Vide Corn Recipe with Video (11)

  • Husk the corn and season with salt.

    Flavorful Sous Vide Corn Recipe with Video (12)

  • 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).

    Flavorful Sous Vide Corn Recipe with Video (13)

  • Seal the bag using the water displacement technique* or a vacuum sealer.

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  • (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.

    Flavorful Sous Vide Corn Recipe with Video (15)

  • When the time goes off, remove the corn from the bag.

  • Serve with more butter if desired.

    Flavorful Sous Vide Corn Recipe with Video (16)

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: Izzy

Course: Side Dish

Cuisine: French

Keyword: Sous Vide Corn on the Cob

Tried this recipe?Follow or tag us on Pinterest @izzycooking

Flavorful Sous Vide Corn Recipe with Video (17)
Flavorful Sous Vide Corn Recipe with Video (18)

About Izzy

I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

Comments are temporarily closed while we perform updates on the site.

Flavorful Sous Vide Corn Recipe with Video (2024)

FAQs

What temperature should I sous vide corn on the cob? ›

Preheat a water bath to 183°F (84°C) using a sous vide precision cooker. Place corn, butter, salt, and aromatics inside 1 to 2 vacuum-seal bags and seal bags. Add two extra seals on each end to ensure sticking.

What is the best thing to make in a sous vide? ›

The Best Foods To Cook Sous Vide
  • Tougher Cuts of Meat. What's important to remember here is that a 'tougher' or 'cheaper' cut of meat, doesn't necessarily mean a 'worse' cut. ...
  • Eggs. Eggs are one of the most popular foods to cook sous-vide for a couple of reasons. ...
  • Pork. ...
  • Lamb. ...
  • Carrots. ...
  • Filleted Fish. ...
  • Liver. ...
  • Fillet Steak.

What temperature is best for corn? ›

TEMPERATURE REQUIREMENTS

Optimal temperatures for growth vary between day and night, as well as over the entire growing season; for example, during daylight hours, the optimal ranges between 77 F and 91 F (25-33 C) while night temperatures range between 62 F and 74 F (17-23 C).

How many minutes do you cook corn on the cob? ›

How long to boil corn on the cob? Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes. Carefully remove from the water with tongs to a serving platter and serve warm.

Why do you put milk in water when boiling corn? ›

Corn on the cob simmered in milk brings out corn's natural sweetness.

Why do you soak corn before cooking? ›

Soaking the corn husks in water has two important purposes. For starters, soaking the corn in water prevents the corn husks from burning or catching on fire. Secondly, the excess moisture helps steam the corn inside the husk and makes the corn kernels as juicy and plump as possible.

Why add sugar to boil corn on the cob? ›

Juicy fresh corn on the cob gets an extra boost of sweetness when it's cooked in slightly sweetened water. You can use as much or as little sugar as you like. Try it several ways to figure out what level of sweetness you like best.

How do you make sous vide more flavorful? ›

Fresh herbs like thyme, rosemary, or parsley sprigs, or raw aromatics like shallots and garlic, can be added to the bag before cooking. Because sous vide can concentrate flavors, start with a small amount the first time you use aromatics in sous vide cooking.

What's the first thing I should sous vide? ›

Let us help you and take the guesswork out of what to make first. These 5 things are a MUST to make with your new immersion circulator! A steak is 100% the #1 thing you need to make with the sous vide!

What is a disadvantage of sous vide? ›

If you're not careful about cooking times (as specified by the product manufacturer), your food can become contaminated. In addition, if your food is not properly vacuum sealed, or your food becomes contaminated during prep, cooking sous-vide poses an additional threat.

What is the secret of sous vide? ›

The key to successful sous vide is to vacuum seal the flavors into the food. Without a vacuum sealer, you can do this by placing your fish or meat in bag along with all the seasoning. Then you place that bag in a bowl of water, and allow the pressure of the water to “displace” the air in the bag.

What can you not do with sous vide? ›

Adding food directly into the water bath, i.e. without a tightly sealed vacuum bag, is not permissible. Only refilling the bath tank to compensate for water that has evaporated instead of regularly emptying and refilling completely, is problematic.

Do chefs like sous vide? ›

The Precision

When you're working in a professional kitchen, there's no room for error, and things have to be done exactly by the book. This is where sous vide really comes into its own, allowing chefs an unparalleled level of control over their dishes.

What temperature should corn on the cob be stored at? ›

Keep It Cold

After you pick the best corn from the store or farmers market, the first thing to do is pop that corn in the refrigerator. If you're going to eat it within the next few hours, storing it at room temperature probably won't harm it. But for the best flavor, keep it cold.

What temperature should I sous vide corned beef? ›

Traditional Corned Beef Texture From Sous Vide

If you really want traditional, then 176°F for 12 to 24 hours is a go to for really breaking down everything.

What is the best temperature to grill corn? ›

Heat a gas or charcoal grill to medium (about 350 to 400°F). Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly.

What temperature is corn boiled at? ›

Tracking How Corn Cooks

It's easy to overcook boiled corn, since the corn's temperature soon approaches that of the boiling water (212 degrees) and its pectin rapidly dissolves.

References

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