Corn on the Cob Sous Vide is the most flavorful and tender corn I’ve ever had!
This sous vide butter-poached corn recipe transforms the kernels into perfectly sweet and juicy bites.
What’s the best part? During cooking, the corn is immersed in the buttery goodness. There will be no more turning and spreading butter on the cooked corn!
WHY SOUS VIDE CORN ON THE COB?
This is due to the sous vide cooking technique, which seals the fresh corn inside a bag and cooks it in its own juice.
The corn comes out extremely juicy, tender, and flavorful. As easy as that. No other cooking method I’m aware of could produce such a wonderful result on such a consistent basis.
Let’s compare traditional corn-on-the-cob cooking methods to sous vide cooking methods.
- Boiling: When you boil corn in water, the corn comes into direct contact with the water, and you lose a lot of corn juice and flavor in the process.
- Grilling or roasting: When you grill or roast corn, the corn juice and flavor evaporate due to the high heat, not to mention that you’ll have to keep an eye on it the entire time to ensure it’s not undercooked or overcooked.
As a result, vacuum-sealing corn on the cob and cooking it sous vide is totally worth it in my opinion.
You not only get the best possible result, but you also get to completely forget about it once it’s in the water.
ESSENTIAL INGREDIENTS FOR SOUS VIDE CORN ON THE COB
- Remove the husk and silk from the corn on the cob.
- Salt: You can use plain kosher salt or flavored salts such as garlic salt, celery salt, and so on.
- Unsalted butter is my recommendation. 1 tablespoon equals 2 ears of corn Use one tablespoon of butter for each ear of corn for extra buttery corn, or serve the corn with more butter.
- To infuse the corn, you can add fresh herbs sparingly to your sous vide bag. Cilantro, thyme, garlic, rosemary, and even chili peppers are all excellent choices. Personally, I enjoy rosemary-infused corn. It’s divine. To make the best corn on the planet, you only need three ingredients.
TEMPERATURE AND TIME
For the best texture, cook sous vide corn at 183°F (84°C). It’s sweet, tender, flavorful, and just right.
Tenderizing the corn takes about 30 minutes. You can leave it in the sous vide bath for up to 2 hours before it becomes too soft and mealy.
ZIPLOC BAG OR SOUS VIDE BAG/VACUUM-SEAL BAG?
You’ve gathered your ingredients; now the question is, which bag should you use for sous vide corn on the cob? In many sous vide recipes, either a Ziploc bag or a vacuum bag will suffice.
However, because sous vide corn and sous vide vegetables typically require a high cooking temperature, a sous vide bag or a vacuum-sealer bag is ideal for corn on the cob.
(The best temperature for sous vide corn is 183°F.) A Ziploc bag’s seam can rupture at high temperatures.
So, if you have a vacuum sealer, go ahead and use it. The strong, vacuum-sealed bag will keep your corn tight and ensure no loss of juice or flavor.
Reusable sous vide bags with a hand pump are another excellent option. Learn more about how to select the best cooking bag for the job.
If neither of the above options are available to you, double-bag your corn on the cob to reduce the chances of a Ziploc bag breaking down in the hot sous vide water bath.
HOW TO PREVENT CORN FROM FLOATING
Corn, like most starches, emits gas when cooked. There are a few things you can do to keep the corn from floating.
The simplest method is to place a heavy shallow bowl or a glass casserole dish on top of the corn and allow the water to drain inside the bowl, further weighing it down.
HOW TO SOUS VIDE CORN ON THE COB
You’ll be well on your way to the best corn ever in just a few simple steps.
- Using a sous vide machine, heat the water to 183°F. (I cook with an Anova Precision Cooker.)
- Remove the husk and silk from the corn.
- Place the corn in a vacuum bag in a single layer. Season with salt, then add butter and fresh herbs to the bag. (Try rosemary—delicious!) it’s Seal with a vacuum.
- Place the vacuum-sealed bag in the hot water. Weigh it down by placing a shallow bowl on top of it or by attaching the bag to the side of the water container with heavy-duty binder clips. Set the clock to 30 minutes.
- Remove the corn from the water when the timer goes off, open the bag, and enjoy!
HOW TO ENJOY CORN ON THE COB
There are numerous ways to transform your already delicious sous vide corn on the cob into even more delicious corn recipes. Here are some snack ideas for you.
- Coat the corn with the Garlic Lemon Aioli, then top with the freshly grated Parmesan cheese and chopped parsley. It’s called “Caribbean-style” by me. Oh, no. That is highly addictive!
- Anyone for some Mexican street corn?
- As a side dish or appetizer, shave the corn kernels off the cob and season as desired.
- Make this salad with corn and black beans!
WHAT TO SERVE WITH CORN ON THE COB
- Fish: Salmon, mackerel, and tilapia pair well with the natural and intensified corn flavor of sous vide corn on the cob.
- At a cookout, serve the corn on the cob alongside some BBQ beef burgers or with sirloin steak.
- Chicken: For a healthy and delicious meal, serve it with baked chicken wings and a side of sautéed vegetables. Of course, corn goes perfectly with sous vide chicken breasts.
IMPORTANT TIPS FOR SOUS VIDE CORN
- It’s critical to keep the corn in the bag in a single layer. Do not pack them in, as they will not cook correctly. if your bag is too small to hold everything in one layer, you can use multiple bags.
- For sous vide cooking vegetables, a vacuum sealer is preferable. If you don’t have a vacuum sealer, you can use a regular zip-top bag to seal the bag using the “water displacement” technique.
- To keep the bags from floating, fill them with sous vide weights and place them in the bag with the corn. Use a heavy kitchen item, such as a saucepan, to keep it fully submerged (make sure the seams are above the water!).
Frequently Asked Questions
However, because sous vide corn and sous vide vegetables typically require a high cooking temperature, a sous vide bag or a vacuum-sealer bag is ideal for corn on the cob. (A temperature of 183°F is ideal for sous vide corn.)
Using a sous vide precision cooker, heat a water bath to 183°F. Fill 1 to 2 vacuum-seal bags halfway with corn, butter, and aromatics. Seal bags. To ensure sticking, add two extra seals on each end. Cook for 30 minutes in a sous vide cooker.
Bring a large pot of water to a boil over high heat and add the corn. Cook for 3 to 5 minutes, stirring occasionally to ensure the corn is submerged, or until the corn is tender and bright yellow.
The yellow color of the corn on the cob becomes more intense when it is fully cooked. The kernels have plumped up and become more tender. Pricking a kernel with the tip of a sharp knife is a good way to test it.