Upgrade your summer dinners with Sous Vide Corn on the Cob! Slowly cooking corn and butter in a vacuum-sealed bag in a water bath results in tender, extra-juicy, and super-sweet kernels. It’s the best side dish for weeknights, barbecues, and Southern seafood boils!
Sous vide is one of my favorite cooking methods because the temperature is expertly controlled, it seals in the flavors, and always yields extra juicy results. And while it’s perfect for the main meal, like prime rib or chicken breasts, you can use it to cook the side dishes, too!
This Sous Vide Corn on the Cob recipe is changing up the classic side dish you know and love. Corn on the cob is typically cooked in the microwave, in boiling water, or on the grill, but the sous vide method takes it way up a notch.
The temperature control of the water bath allows for even cooking and perfectly tender and juicy corn every time. You don’t have to worry about overcooking or drying out the corn either because it cooks in its own juices, giving you extra flavorful and sweet results. You’ve never had corn as good as this!
Ingredients needed
To make tender and flavorful corn on the cob with a sous vide machine, you will need these two simple ingredients:
- Corn – Look for fresh, seasonal, good-quality corn with vibrant green husks and plump kernels. You can usually find the best corn at farmer’s stands and grocery stores from May to November. Lastly, remember to husk the corn and remove the silk right before cooking to preserve its flavor.
- Salted butter – Unsalted butter also works, but you’ll need to add a pinch of salt to the Foodsaver bag for added flavor.
How to sous vide corn on the cob
Fill a large sous vide container or large pot with water. Attach the immersion circulator/sous vide machine to the side and preheat it to 182°F.
Add the shucked corn, butter, and 1 or 2 heavy butter knives to a FoodSaver bag. Seal the bag shut with a vacuum sealer.
Submerge the weighted bag of corn into the preheated water bath and sous vide until the corn has soaked in the butter and is tender and juicy.
Carefully remove the corn from the bag when it’s done, then serve!
Tips and tricks
- No vacuum sealer at home? Use the water displacement method instead! Place the corn and butter inside a ziplock bag, then slowly lower it into the preheated water bath. Let the water pressure push out as much air from the bag as possible before sealing it shut.
- It’s important to weigh the bag down with heavy utensils (like butter knives or spoons) so the sous vide machine can work its magic. Without them, the bag will be floating at the top.
- Consider searing the corn for extra flavor. When it’s done cooking, finish the corn on a hot grill or in a hot skillet to create gorgeous charred grill marks.
Flavor variations
Try adding these spices and seasonings to the bag with the corn and butter before closing it. The flavors will infuse during the cooking process, making the corn taste even better.
- Salt and pepper
- Sugar
- Garlic powder
- Smoked paprika
- Chili powder or cayenne pepper
- Fresh herbs (like parsley, cilantro, or chives)
- Lime or lemon juice
- Parmesan cheese
- Seafood Boil Sauce
- Boiling Crab Sauce
- Crab Butter Sauce
What else can you sous vide with butter and corn?
Because the corn is cooked at a high temperature of 182°F, this opens up the opportunity to cook tougher cuts of meat and dense vegetables at the same time (as long as your sous vide bath is big enough). Here are a few examples of what you can sous vide at 182°F and the approximate cooking times:
- Sous Vide Asparagus – 8 to 12 minutes
- Carrots – 45 minutes to 1 hour
- Baby potatoes – 1 to 1½ hours
- Chicken thighs or legs – 1 ½ to 2 hours
- Boneless pork shoulder – 8 to 12 hours
- Trimmed beef brisket – 12 to 18 hours
Frequently asked questions
Corn on the cob is typically cooked between 182°F to 185°F. This helps achieve a tender, yet slightly crisp texture while sealing in the corn’s naturally sweet juices.
The cooking time will vary based on the size of the corn and your desired texture. For tender, slightly crisp corn, cook it for 30 minutes. If you prefer a softer bite, increase the time to 45 minutes.
Yes, you can use frozen corn instead of fresh here. There’s no need to thaw it, either! Simply cook the corn for 45 minutes to 1 hour instead.
Serving suggestions
- Grilled Flank Steak
- Grilled Mango Chicken
- Smoked Beef Short Ribs
- Grilled Pork Chops
- Smoked Corn Beef Brisket
Complete the meal with other popular BBQ sides, like baked beans, coleslaw, and potato salad.
Storing
Let the leftover sous vide corn cool to room temperature before wrapping each piece in a layer of plastic or foil. Store in the fridge for 3 to 5 days.
I don’t recommend freezing cooked corn on the cob because the kernels tend to lose their crisp bite and become mushy as they thaw.
More sous vide recipes
Did you make corn on the cob using the sous vide method?
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Sous Vide Corn on the Cob Recipe
Ingredients
- 4 ears corn (shucked)
- 4 Tablespoons salted butter
Instructions
- Preheat your sous vide machine to 182-degrees.
- Add the corn, butter and a couple heavy butter knives or spoons to a FoodSaver bag and seal using a vacuum sealer. Alternatively, you can use a ziploc bag and the water displacement method.
- Sous vide for 30 minutes. When done, remove the corn from the bag and enjoy.
Notes
- No vacuum sealer at home? Use the water displacement method instead! Place the corn and butter inside a ziplock bag, then slowly lower it into the preheated water bath. Let the water pressure push out as much air from the bag as possible before sealing it shut.
- It’s important to weigh the bag down with heavy utensils (like butter knives or spoons) so the sous vide machine can work its magic. Without them, the bag will be floating at the top.
- Consider searing the corn for extra flavor. When it’s done cooking, finish the corn on a hot grill or in a hot skillet to create gorgeous charred grill marks.
Equipment
