If you are craving intense corn flavor without a lot of work, you will love this Sous Vide Corn on the Cob. You'll achieve perfectly tender, juicy kernels that burst with flavor in every bite. Sous vide cooking is the best way to transform your meals with effortless elegance, and this easy recipe is a foolproof way to start.
Sous Vide Corn on the Cob is the easiest way I know to make the most of this delicious side. With just a handful of ingredients, you'll coax out the natural sweetness of fresh corn while maintaining all of the juices.
It pairs beautifully with steak, air fryer chicken legs, or a beef roast. You are going to love the buttery goodness!
Looking for more Sous Vide Inspiration? Don’t miss my Sous Vide Chicken Legs, Sous Vide Picanha, and Sous Vide Tri Tip.
Ingredients
- Corn: Look for bright, plump kernels for the best results. I used four ears of corn, but you can use more or less depending on how many you are serving.
- Sea Salt: Kosher salt is a good alternative.
- Butter: Salted or unsalted both work.
- Minced Garlic: Freshly minced is best, but both frozen and jarred will work. If you don't have garlic or don't like fresh garlic in the sous vide, a teaspoon of garlic powder can be sprinkled on with the salt.
- Fresh Thyme: Rosemary, basil, or cilantro can also be used.
Tips and Tricks
- To quickly shuck corn, begin by snapping off the base of the cob and pull off most of the outer dark green husk. Then grab as many silks as possible at the other end and strip them off with the lighter green inner husks.
- If you don't have a vacuum sealer, use the water displacement method— it's simple and effective for removing air from the bag. If you use this method, I recommend doubling up your Ziploc bags.
- Experiment with your finishing touches: a squeeze of lime or a sprinkle of parmesan or cotija cheese can add a fun twist.
Step by Step
Tools
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- Sous Vide Machine (I use the Breville Joule Sous Vide Immersion Circulator)
- Sous Vide Bag and Vacuum Sealer or Ziplock Bags
More Corn Recipes to Enjoy
- Blackstone Corn on the Cob is perfect for your next backyard barbecue.
- Blackstone Street Corn brings a tangy twist that's sure to impress.
- Cheesy Corn Casserole delivers rich, gooey goodness in every bite.
- Crockpot Corn Casserole is a creamy delight that practically cooks itself. It is one of my go-to side dishes during the holiday season.
Sous Vide Corn on the Cob
If you are craving intense corn flavor without a lot of work, you will love this Sous Vide Corn on the Cob. You'll achieve perfectly tender, juicy kernels that burst with flavor in every bite. Sous vide cooking is the best way to transform your meals with effortless elegance, and this easy recipe is a foolproof way to start.
Servings: 4
Calories: 80kcal
Ingredients
- 4 ears corn
- ½ teaspoon sea salt
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 3 springs fresh thyme
- For serving: butter flaky sea salt, thyme, parsley, crushed red pepper flakes, scallions
Instructions
- Preheat the water bath to 183 °F.
- Remove the husks and silks from your corn and rinse. Dry and sprinkle all sides with salt.
- Arrange them in a single layer in a cooking bag.
- Slice the butter and add to the bag. Add the garlic and fresh thyme sprigs.
- Vacuum seals the bag or seals it using the water displacement method.
- Place the bag in the water bath, weighing it down as necessary to keep it submerged.
- Cook for at least 30 minutes or up to 1 hour.
- Serve with additional butter, flaky salt, thyme, and crushed red pepper flakes.
Nutrition
Calories: 80kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 359mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.2mg
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