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!
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.