Sous Vide Corn on the Cob – the sweetest, most tender corn you’ll ever have, cooked sous vide with butter in the bag.
Sous Vide Corn on the Cob
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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 got me excited 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, giving it an intense flavor. 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.
Ingredients
Corn on the cob
1 tablespoon of butter for every 2 ears of corn
Salt
Equipment (update the existing Equipment section to be an H2, instead of an H3)
How to Make Sous Vide Corn on the Cob
Sous vide the corn
Husk the corn, put the ears of corn in gallon vacuum bags, 3 to 4 to a bag, 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 at least 30 minutes, and up to 90 minutes.
Serve
Cut open the bag, remove the corn from the bag, and pour the melted butter over the corn. Sprinkle with salt, serve, and enjoy!
Notes & Tips
No vacuum sealer? Use gallon zip-top freezer bags
Fill the zip-top bags with corn and butter and zip closed most of the way. Then, use the water displacement method to seal the bag: slowly lower the bag into the water, and 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.
Give the sous vide water bath time
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.
How long does it take to sous vide corn on the cob?
Sous vide cooking corn takes 30 minutes, and you can leave the bag in the water bath for up to 90 minutes before the corn will start to get a little mushy.
Storing Leftovers
I store leftover corn by stripping the kernels off of the cob, then storing them in an airtight container. Then, they can be refrigerated for a few days, or frozen for a few months.
Sous Vide Corn on the Cob – the sweetest, most tender corn you’ll ever have, with the butter cooked in.
Corn on the cob
1 tablespoon of butter for every 2 ears of corn
Salt
Instructions
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.)
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
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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