Sous Vide Buttered Corn on the Cob

Posted by Mike Vrobel in Side dish, Sous vide | 4 comments

Sous Vide Corn on the Cob

Summer means sweet corn. In July, I can’t contain my excitement. “Whoo hoo! Fresh corn on the cob!” By mid-August… Well, I still love corn on the cob, but it’s less exciting. “Looks like we’re having corn today. Tomorrow, too.”

Last year, sous vide corn woke me up again. A half hour in a water bath gave me the sweetest, most tender corn on the cob I’ve ever had. The butter is cooked in, and no flavor is lost to boiling water. When corn season ended, I had to outlast the long, cold winter, until fresh corn was available.

One tip for the recipe: A vacuum sealed bag of corn blows up like a balloon – as the air in the corn heats up, it expands, puffing up the bag. The bag needs to stay submerged as much as possible, so weigh down the bag. The rack that came with my SousVide Supreme is perfect for this. Or I put a dinner plate on top of the bag. Don’t expect perfect coverage – the bag of corn is going to float to the surface somehow – but do your best.

Recipe: Sous Vide Buttered Corn on the Cob

Adapted from: Sous Vide Corn, SousVideSupreme.com

Equipment

• Sous vide water bath setup (I used a SousVide Supreme Demi)
• Vacuum sealer and gallon vacuum bags

Sous Vide Buttered Corn on the Cob

Sous Vide Corn on the Cob – the sweetest, most tender corn you’ll ever have, with the butter cooked in.

• Author: Mike Vrobel
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 1
• Category: Sous Vide
• Cuisine: American

Ingredients

• Corn on the cob
• 1 tablespoon of butter for every 2 ears of corn
• Salt

Instructions

1. Sous vide the corn: Husk the corn, put the ears of corn in gallon vacuum bags, 3 to 4 to a pouch, and add a tablespoon of butter for every 2 ears of corn. Vacuum seal the bag. Sous vide the corn at 182°F/83.5°C for 30 minutes (or up to 1 hour and 30 minutes.)
2. Serve: Cut open the bag, pour the corn onto a platter, sprinkle with salt, and serve.

Notes

• If you don’t have a vacuum sealer, use gallon zip-top freezer bags. Fill them with corn and butter, zip closed most of the way, then slowly lower them into the water. The water will push the air out of the bag; when the bag is almost completely submerged, zip the top shut and drop in the water. This can actually be an advantage for this recipe – when the bags puff up, pull them out of the water, open them, and let the extra air escape. Then, slowly submerge them in the water again, and re-seal.
• The only slow part of this recipe is heating the water to 182°F. Hot water comes out of my faucet at about 120°F, so I have to plan ahead to heat the water. If I’m in a hurry, I boil some of the water in my water boiler to speed up the heating.

The bags of corn are floating, even weighed down by the rack.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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