Go Back Email Link
–+ servings
corn on the cob with herbs and butter
Print Recipe
5 from 1 vote

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!
Prep Time5 minutes
Cook Time1 hour
Course: Sous Vide
Servings: 4
Calories: 82kcal
Author: Valerie Skinner

Equipment

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.

Nutrition

Calories: 82kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 312mg | Potassium: 255mg | Fiber: 2g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg