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    Home » Recipes » Side dish

    Sous Vide Buttered Corn on the Cob

    Published: Aug 27, 2015 · Modified: Jun 24, 2022 by Mike Vrobel · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    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.”

    Sous Vide Corn on the Cob
    Sous Vide Corn on the Cob

    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
    Print
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    Sous Vide Buttered Corn on the Cob


    • Author: Mike Vrobel
    • Total Time: 40 minutes
    • Yield: 1 1x
    Print Recipe
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    Description

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


    Ingredients

    Scale
    • 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.
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Sous Vide
    • Cuisine: American

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    SousVideCornOnTheCob-1030412

    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.
    Corn floating a bit, even though the bags are weighed down with the rack.
    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.

    Related Posts

    Simple Sous Vide Carrots
    How to Grill Corn in the Husk
    Grilled Corn with Chipotle Lime Butter

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    Comments

    1. Atalanta says

      July 10, 2016 at 10:27 pm

      Learned a valuable lesson - don't use the bags more than once. Sprung a leak and made an awful mess after the first round. On the other hand, I'm not boiling corn again! Thanks!

      Reply
    2. John Radkins says

      December 21, 2015 at 3:41 pm

      I've got the slow cooker chili verde going right now. Thanks for a great site.

      Reply
    3. John Radkins says

      December 21, 2015 at 3:40 pm

      Have you ever grilled the corn after sous vide? Maybe 6-8 degrees less to compensate for grill time?

      Reply
      • Mike V says

        December 21, 2015 at 3:43 pm

        I skip the sous vide and just grill the corn. Corn cooks quick on the grill:
        https://www.dadcooksdinner.com/2011/06/grilled-corn-with-chipotle-lime-butter.html/

        Reply

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    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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