Sous Vide Corn On The Cob
Try this Sous Vide Corn On The Cob! We will show you how to cook corn on the cob using an immersion circulator, water bath, and some simple seasonings. The results are tender, buttery corn that is sure to please!
🌡️What is Sous Vide Cooking?
Sous Vide cooking is a process where food is cooked in a water bath that is set to a precise temperature using an immersion circulator. An immersion circulator is a device that heats and controls the temperature of the water in a water bath. This allows for precise control over the cooking process, which leads to consistent results every time.
This process can be used for a variety of different foods, but we will be focusing on how to cook corn on the cob using this method today!
✔️Benefits Of Using Sous Vide To Cook Corn
- The corn cooks in its own juices which means it stays moist and tender.
- If you’re using butter, the corn will self butter as it cooks.
- No need to babysit the corn when cooking in sous vide as it is a hands-off cooking method.
- You can cook the corn in advance and then reheat it when ready to serve.
🌽Ingredients & Tools
- Immersion Circulator – I love my Anova Culinary Sous Vide because it’s precise and has a handy app with lots of information.
- Large Pot – You’ll need a large pot or a container that is big enough to hold water, the corn, and the immersion circulator.
- Vacuum Seal or Freezer Safe Plastic Bag – You can use vacuum sealer bags or a large freezer-safe bag for the water displacement method.
- Corn On The Cob – Fresh, uncooked corn on the cob is used for cooking.
- Salt & Pepper – Seasons the corn on the cob simply. You can use any seasoning you enjoy.
- Butter – Adds a rich buttery flavor that gets infused into the corn cobs when cooked.
🥣How To Sous Vide Corn On The Cob
1️⃣ Heat the water bath: Add water to a large container or pot. Place the immersion circulator on the side and set the temperature for 180F.
2️⃣ Prep the corn: Remove the husks and silks from the corn. You can leave the ends intact or trim them off.
3️⃣ Season the corn: Sprinkle each ear of corn with salt, pepper on all sides, then add to a freezer-safe bag or vacuum-sealed bag along with pats of butter sprinkled throughout. Seal the bag with a vacuum sealer or use the water displacement method.
4️⃣ Cook the corn: Once the water comes up to temperature, submerge the bagged corn into the water bath and cook for60 minutes.
5️⃣ Finish with butter and seasoning: Carefully remove the corn from the bag and pat dry. Serve with additional butter and your favorite seasonings.
🌶️Flavor & Seasoning Variations
Try out these seasoning ideas to flavor your corn on the cob!
- Everything But The Elote seasoning from Trader Joe’s.
- Spicy Cajun Seasoning
- Mushroom Salt
- Chili Lime Seasoning
- Herbes de Provence
- Grated Parmesan Cheese or Cojita Cheese
- Fresh herbs like chopped chives, cilantro, or parsley
- Red Chili flake or cayenne pepper for some heat
❔FAQ
The recommended temperature for sous vide corn on the cob is 180F though you can experiment with a lower temperature for more time.
Yes! It’s very easy to sous vide corn on the cob to cook it perfectly in just one hour.
Sous vide corn on the cob is a healthy way to cook as it doesn’t require any oil or butter. It also retains all of its flavor and nutrients because it’s cooked in its own juices.
You can use a vacuum sealer or the water displacement method to seal corn on the cob in a freezer-safe bag. Just make sure not to overfill the bag and remove as much air as possible.
More Sous Vide Vegetable Recipes
Sous Vide Corn On The Cob
Equipment
- Large Pot
- Vacuum Seal or Freezer Safe Plastic Bag
Ingredients
- 4 corn cobs 6-8 inches
- 2 tbsp butter
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Add water to a large container or pot. Place the immersion circulator on the side and set the temperature for 180F.
- Remove the husks and silks from the corn. You can leave the ends intact or trim them off.
- Sprinkle each ear of corn with salt, pepper on all sides, then add to a freezer-safe bag or vacuum-sealed bag along with pats of butter sprinkled throughout. Seal the bag with a vacuum sealer or use the water displacement method.
- Once the water comes up to temperature, submerge the bagged corn into the water bath and cook for60 minutes.
- Carefully remove the corn from the bag and pat dry. Serve with additional butter and your favorite seasonings.
