Sous Vide Corn on the Cob

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If you’re looking for the perfect way to enjoy fresh corn on the cob, try it in the sous vide! This Sous Vide Corn on the Cob is sweet, tender and juicy with crisp kernels and buttery flavor! It’s quick, easy and ready in just 30 minutes!

Fresh corn is just the best thing ever! And when it’s in season, the sweet taste and plump kernels make corn on the cob a staple side dish!

When we fire up the grill, we love to make this grilled corn with miso butter. It’s super simple with amazing flavor!

But there are days we just don’t want to break out our grill, and on those days, the sous vide is the perfect way to prepare corn on the cob. It’s hands off, and results in perfectly cooked corn with tonnes of flavor and buttery goodness in every bite!

Jump to:

• Why this recipe works
• What is Sous Vide?
• Other sous vide recipes to try
• Ingredients
• Step by step instructions
• Seasoning variations
• Expert tips
• Common questions
• Serving options
• Recipe
• 💬 Comments

Why this recipe works

1. The corn is cooked in a water bath with a controlled temperature, so it cooks evenly and turns out crisp, tender and juicy every time!
2. You don’t have to worry about buttering the corn before serving it. Of course, you can add more, but the corn cooks in a vacuum sealed bag with butter. So, as it cooks, it soaks in all the buttery deliciousness.
3. You get maximum corn flavor with the sous vide! When you boil corn directly in water, juices and flavor are lost as they release into the water. When you use the sous vide, the vacuum sealed bag locks in the sweet corn flavor and juices so none of it is lost during cooking.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum-seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

Other sous vide recipes to try

• Sous Vide Scrambled Eggs
• Sous Vide Lamb Chops
• Sous Vide Whole Chicken
• Sous Vide Duck Breast

Ingredients

You’ll need 4 ears of corn for this recipe and, for the best results, you should use the freshest corn possible.

To choose fresh corn, make sure the husks are bright green and tightly wrapped around the corn. If the corn husks are yellow or dry, they’re not fresh. You’ll also want to feel around the husk to make sure the corn kernels underneath are firm and plump.

The corn will cook with 2 tablespoons of butter and ½ teaspoon of salt in the sous vide bag. You can use salted or unsalted butter. If you use unsalted, you may wish to season the corn with additional salt.

Step by step instructions

Heat a sous vide water bath to 182F degrees.

Shuck the corn and remove as much silk as you can. 

Sprinkle the corn with salt and add it to a sealable bag with the butter.

For the best results, use a vacuum sealer to remove the air. You can also use the water displacement method (see above) if you don't have a vacuum sealer.

Use a heavy duty binder clip to clip heavy butter knives to each side of the bag to prevent floating.

Place the bag in the water bath and cook for 30 minutes. 

Remove and serve the corn immediately with salt or other seasoning as desired.

Seasoning variations

Add some heat or smoky flavor by seasoning the corn with Cajun seasoning, chili powder, crushed red pepper flakes, smoked paprika or old bay seasoning.

Garlic powder or fresh garlic would pair nicely with the buttery flavor of the corn.

For a Mexican flare, top your cooked corn with cotija cheese, lime juice and cilantro. Tajin seasoning would also be delicious!

If you don’t like cilantro, top it with chopped fresh oregano, basil or parsley.

A squeeze of lemon juice and some crumbled feta would also be amazing.

Expert tips

1. You should always remove the air from the bag to avoid bacteria entering the bag.
2. The bag should be completely submerged in the water bath to ensure even cooking.
3. As corn floats, you’ll need to weigh the bag down with something heavy. Floating can cause uneven cooking.
4. If there is too much air in the bag, you may need to open the bag during cooking, remove the air and reseal it with the vacuum sealer.
5. You can use frozen corn if fresh is not available. Just add 30 minutes to the cooking time.

Common questions

Serving options

We love this corn served with sous vide lobster tail or Instant Pot pork ribs.

I also highly recommend serving the corn as a side dish with New Orleans BBQ shrimp, goat cheese stuffed bison burgers or sous vide filet mignon.

You can cut the corn off the cob and add it to this calabacitas recipe (zucchini with corn and cheese) or this spicy Mexican pasta salad. You can also use it to make corn fritters.

Don't forget to add these air fryer biscuits to the meal, and finish it all off with this sous vide creme brûlée!

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