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    Home | Sous Vide

    Sous Vide Corn On The Cob Recipe

    Dated: September 3, 2019 Last Modified: September 28, 2021 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    When cooking sous vide corn on the cob you are going to have perfect kernels of tender, sweet corn as nature intended corn to be eaten. Cooking perfect corn has never been this fail proof. 
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    sous vide corn on the cob in a vacuum bag

    When cooking sous vide corn on the cob you are going to have perfect kernels of tender, sweet corn as nature intended corn to be eaten. The corn is bathed in butter and your choice of seasoning and will be the highlight of your summer meal. Cooking perfect corn has never been this fail proof.

    sous vide corn on the cob with butter sealed in a bag.

    If you have leftover corn you can always make corn relish, crab corn fritters, Chipotle Copycat Roasted Corn Salsa, Mexican corn dip or black bean corn salsa. Be sure to check out my complete collection of sous vide recipes.

    Cooking corn with the sous vide cooking method will give your the most tender, sweet and perfect corn you will ever have. The controlled temperature will ensure that the sugars in the corn will not turn to starch as over boiling corn has a tendency to do. 

    🥰 Why this recipe works.

    • No need to husk the corn, unless you want to!
    • Husk and silk easily slip off after cooking.
    • Baste the corn in butter as it cooks.
    • Corn is not over cooked and starchy or under cooked at all.

    🌽 Ingredients needed:

    sous vide corn on the cob in a bag
    • Corn on the cob
    • Butter
    • Salt or other seasoning

    Scroll down to the recipe at the bottom for quantities.

    🧂 Additional seasoning

    I like to add a few tablespoons of butter and salt to the bag along with about 5 ears of corn. We have 5 people in our family so this works our perfectly for dinner for us. Additionally, you can add seasoned salt, Old Bay Seasoning, fresh herbs or your other favorite seasonings.

    ♨️ Directions

    1. Preheat the Sous vide to 182°F/83.5°C showing how to jut off the end of the corn for sous vide
    2. Place the trimmed ears of corn in gallon vacuum bag
    3. Add a tablespoon of butter for every ear of corn and salt to taste. 4 packages of sous vide corn on the cob on the counter
    4. Vacuum seal the bag. sous vide corn cooking in a water bath
    5. Submerge the bag and weight down if necessary.
    6. Cook for 30 minutes (or up to 1 hour and 30 minutes.)

    Can you use a zip top bag for sous vide corn on the cob?

    If you do not have a vacuum sealer a gallon zip-top bag will work perfectly for cooking your corn. Corn naturally gives off air as it cooks and the air will inflate the bag as it cooks. By having a ziploc bag, you are able to release the air easier than if you were cooking in a vacuum-sealed bag. 

    Do you have to husk the corn before sousviding it?

    I am not the best at getting all the silk off of the corn before cooking it. The method that has worked best for me was to microwave it with a few layers of husk still on the corn, surrounding the silk. I applied this method to cooking corn on the cob sous vide by leaving the silk and a thin layer of husk on the corn as it cooks. The silk and husk easily release from the corn when it is finished cooking. 

    ☝️ Top Tip

    5 ears of corn on the cob in a sous vide bag
    1. Use a sharp knife to cut off both ends of the corn.
    2. Peel away all but one or two layers of the corn before adding it to the bag.

    👩‍🍳 Chef Tip

    4 packages of sous vide corn on the cob on the counter
    • Add hot tap water to the sous vide container instead of cold to get a jump start on bringing the water bath up to temp.
    • To reheat the corn while cooking another piece of food with sous vide, just add the corn to the water bath for the last 10 minutes of the cook. Just be sure that the corn is in a bag as well.
    • Sear the corn on a grill for added flavor after it comes out of the sous vide bag.
    • Save the cobs and make corn cob jelly.

    📝 Frequently asked questions, answers and tips:

    Do you have to chill the corn after it is cooked?

    If you are eating the corn right away with your meal all you have to do is open the bag, remove the corn, slip off the husk and silk and serve. If you are going to freeze the corn you do need to chill it to its core with an ice bath. This will completely stop the cooking process and make it safe to freeze.

    Do you have to adjust the time or temperature for larger batches of corn on the cob?

    That is the beauty of cooking sous vide. There is no adjustment for time or temperature for the size of the batch of corn you are cooking. Cook 1 year or cook as many ears as your vessel can hold and the time and temperature will remain the same.

    Can you husk the corn clean before adding it to the bag?

    You are more than welcome to husk the corn clean before adding it to the bag.

    How do you keep sous vide bags from floating?

    Corn will naturally float because it is giving off gas (air) as it cooks. I keep my bags from floating by adding a few glass jars to the bath, allowing them to fill with water and help keep the bag submerged. Alternatively you can use a sous vide rack to help keep the corn from floating horizontal in the water bath.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    sous vide corn on the cob in a vacuum bag

    Sous Vide Corn On The Cob

    Sarah Mock
    When cooking sous vide corn on the cob you are going to have perfect kernels of tender, sweet corn as nature intended corn to be eaten. Cooking perfect corn has never been this fail proof. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine French
    Servings 5 ears
    Calories 180 kcal

    EQUIPMENT

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container
    Sous Vide Rack
    FoodSaver Vacuum Sealer

    Ingredients
      

    • 5 ears corn trimmed and partially husked
    • ¼ cup butter
    • salt to taste

    Instructions
     

    • Preheat the Sous vide to 182°F/83.5°C
    • Place the trimmed ears of corn in gallon vacuum bag
    • Add a tablespoon of butter for every ear of corn and salt to taste.
    • Vacuum seal the bag.
    • Submerge the bag and weight down if necessary.
    • Cook for 30 minutes (or up to 1 hour and 30 minutes.)

    Notes

    • Add hot tap water to the sous vide container instead of cold to get a jump start on bringing the water bath up to temp.
    • To reheat the corn while cooking another piece of food with sous vide, just add the corn to the water bath for the last 10 minutes of the cook. Just be sure that the corn is in a bag as well.
    • Sear the corn on a grill for added flavor after it comes out of the sous vide bag.

    Nutrition

    Serving: 1Calories: 180kcalCarbohydrates: 22gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 24mgSodium: 450mgFiber: 2gSugar: 5g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

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