Buttery Sous Vide Corn on the Cob - Fresh or Frozen
A simple and hassle free recipe for extra buttery corn on the cob.
Equipment
- 1 Sous Vide Cooker
- 1 Sous Vide Container
Ingredients
- 4 ears corn on the cob
- 2 tbsp butter
- 2 tsp salt
Instructions
- Set your sous vide machine to 185°F.
- Bag the ears of corn with butter and salt. Spread the butter and salt around as best you can. Then try and keep the corn from overlapping in the bag so that they cook evenly. Use a high quality bag (e.g. Ziploc freezer grade, vacuum sealed) void of air. Place the bag in the water when it reaches 185°F.
- After 35 minutes, remove the bag from water bath and spread the butter and salt all over the corn within the bag. Remove corn from the bag and either serve directly with salt to taste, or...
- Put some char on it from a grill or searing torch and then finish to taste with salt.
Notes
Use a high quality bag (e.g. Ziploc freezer bag, vacuum sealed bag, Stasher style bag)
Your bag will need to be weighed down to prevent it from floating. Place a plate over it, use sous magnets or insert a butter knife or two into your bag.
Olive oil can be used in place of butter.
Add 20 minutes if using frozen corn, for a total of 55 minutes.
Leave the husk on for more intense corn flavor. You'll get some grassy taste notes. I trim the end and remove a couple layers of the husk.
You can cook other veggies at the same time, such as carrots or broccolini.