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    Home » Recipes » Sous Vide » Sous Vide Vegetables » Easy Sous Vide Corn on the Cob Poached in Butter

    Easy Sous Vide Corn on the Cob Poached in Butter

    Published: Jul 6, 2021 · Modified: Nov 1, 2021 by Jenna Passaro · This post may contain affiliate links.

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    sous vide corn on the cob pinterest pin

    Sous vide corn on the cob is so intensely corn flavored – I bet you’ve never tasted anything like it! In this tried and true recipe, you’ll learn the best time and temperature for sous vide corn recipes, and how to sous vide corn poached in butter.

    preparing sous vide corn on the cob with butter and salt
    This recipe makes juicy, tender and creamy corn, right in vacuum seal bags. And if you like a little char, you can sous vide then grill corn on the cob. Let’s get cooking this easy sous vide vegetable side dish!

    Did you know: there’s a new version of this recipe available. And it comes with a tasty green sauce. See how to make sous vide sweet corn with ears of corn, cilantro, lime and jalapeno to spice things up!

    Table of Contents

    • Sous vide corn on the cob VS. boiled corn on the cob
    • Ingredients
    • How to sous vide corn on the cob – step by step
    • Time and temperature
    • So what’s the texture like for sous vide corn on the cob? 
    • What to put on corn on the cob
    • What to serve with corn on the cob
    • How to refrigerate sous vide corn on the cob 
    • Wine pairings
    • Plating tips
    • Tasty tips and notes
    • FAQs
    • Butter Poached Sous Vide Corn on the Cob Recipe (Sip Bite Go)

    Sous vide corn on the cob VS. boiled corn on the cob

    Why bother putting corn in a vacuum sealed bag and cooking it in hot water with the sous vide machine? Because the corn cooks in a buttery sous vide bag, without touching water directly. Which means it’s super juicy, and buttery, while none of the nutrients or flavor are lost to the water. 

    Traditional ways of cooking corn, like boiling corn in water, takes a ton of the flavor out of sweet corn. If you like your corn super corny, then the sous vide method is your best bet. 

    The time and temp for sous vide corn is high and fast, so you’ll probably never bother with any other way to cook corn. Once they’re done, top them with a variety of seasonings and flavors.

    My favorite way to season sous vide corn on the cob is a Mexican flavor pairing of cracked pepper, cotija cheese, and cilantro.

    Other times, I’ll cut it off the corn stalk and use it in Mexican tortellini pasta salad, to top zucchini soup, or in my make ahead Mexican salad with ranch.

    ingredients including fresh corn on the cob, butter, salt

    Ingredients

    It couldn’t get much simpler. All you need is fresh shucked corn, butter, and garlic salt.

    fresh corn and butter in a dish

    How to sous vide corn on the cob – step by step

    First, shuck fresh corn. 

    butter on corn in sous vide bag

    Add the shucked corn, butter, and salt to a vacuum sealer bag in a flat layer.

    vacuum sealed sous vide corn on the cob

    Time and temperature

    Then, drop the bag in the sous vide bath at 182ºF for 30 minutes. 

    cooking sous vide corn on the cob in a sous vide bath with anova precision cooker

    Cooked corn on the cob floats in the sous vide bath, so weigh it down with something that can withstand the heat. In this picture the corn is weighed down with a small cast iron pan. You can also use commercial sous vide weights.

    butter poached sous vide corn on the cob

    When done, remove the corn from the hot water. Preserve the butter if desired to drizzle on top of the cooked corn.

    Enjoy this tasty sous vide side dish as is or grill sous vide corn on the cob on high heat, rotating a couple times, every 30 to 60 seconds, until grill marks appear. 

    Grilling is one of my favorite ways to enjoy sous vide corn with other sous vide dishes for BBQs, like sous vide chicken breast and sous vide wings. 

    So what’s the texture like for sous vide corn on the cob? 

    Cooking corn on the cob sous vide should soften the corn, but not so much that it becomes mushy. Instead, corn should be firm but not hard. Don’t leave the corn in the water bath for longer than the recipe calls for. 

     sous vide corn on the cob in a water bath

    What to put on corn on the cob

    • Old Bay (okay, we love Old Bay because we’re from Maryland!)
    • Fresh cracked pepper
    • Garlic butter
    • Parmesan cheese
    • Cotija cheese, cilantro, and a squeeze of lime (“Mexican style” like in my sous vide cookbook)
    butter poached sous vide corn on the cob on a plate with cilantro

    What to serve with corn on the cob

    Other finger foods are perfect for serving with corn on the cob. Or, cut the corn off the cob and mix it with other veggies. Here are a few mains and sides we love with corn on the cob. 

    • Cajun shrimp
    • Sous vide pork chops
    • Sous vide kebabs
    • BBQ or buffalo style chicken wings (like these juicy sous vide bbq wings)
    • Grilled or roasted veg (try my favorite garlic dill carrots) or this simple sous vide asparagus

    How to refrigerate sous vide corn on the cob 

    Refrigerate corn on the cob as-is, or cut it off the cob and store in an airtight container for up to 4 days. Leftover corn on the cob is tasty as a cold side dish. I love adding corn to salads and sous vide pork tacos.

    Wine pairings

    Try a sweet, nutty Australian or Californian Chardonnay to compliment corn on the cob’s natural sweetness.

    Plating tips

    Take advantage of corn on the cob handles to make eating easier and for a more polished end product. If you don’t have the little handles to stick into the ends of your corn, try using wooden skewers. 

    For an extra dash of color and flavor, add some tasty garlic herb compound butter to your cooked corn. It’s also great on smoked corn on the cob.

     sous vide corn on the cob on a kitchen counter

    Tasty tips and notes

    • Corn floats in the sous vide bath, so use something to weigh it down like commercial sous vide weights.
    • Plating tips. Plate with other finger foods, like sous vide wings.
    • Serving suggestion. Fresh sous vide corn also tastes great on salads. When it cools, cut the corn off the cob and sprinkle on salads with tomatoes, cheese, and red onions. 

    FAQs

    What if the sous vide corn floats in the sous vide bath?

    In my experience, corn on the cob will float even when vacuum sealed. If you’re using a ziplock bag (immersion technique) instead of vacuum sealing the corn, you may have more of an issue with it floating because of the air in the bag. Try clipping the ziplock bag to the edge of the container, and not completely sealing it shut. This will allow extra air in the bag to release while cooking. (Read more on sous vide cooking with ziploc vs vacuum sealed bags).

    Another option is to use these handy commercial sous vide weights. If you’re in a pinch, add something heat-safe to the water bath to hold down the corn, like a small cast iron pan. 

    What if my sous vide corn is overcooked?

    Technically, if you stay within the right time and temp, it shouldn’t be overcooked. If you leave it in the sous vide bath too long, however, the proteins in the corn may break down too much.

    When it comes to corn on the cob less is more, even when cooking it sous vide. There’s no way to go back in time and un-cook the corn on the cob, unfortunately, but maybe you can turn it into corn chowder with a little cream!

    Readers also love these sous vide recipes

    • Sous Vide T Bone Steak
    • Sous Vide Wings
    • Sous Vide Spare Ribs with BBQ Sauce
    • Sous Vide Turkey Legs
    • Sous Vide Turkey Breast
    • Sous Vide Pulled Pork
    • Sous Vide Short Ribs
    • Sous Vide Onions in Beer
    • Sous Vide Cookbooks for Beginners
    • Easy sous vide bone in pork chops 
    • Sous Vide Brussels Sprouts
    • Sous Vide Beef Kebabs

    Let me know when you make sous vide corn on the cob. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.

    sous vide corn on the cob in a foodsaver bag with butter

    Butter Poached Sous Vide Corn on the Cob Recipe (Sip Bite Go)

    Sous vide corn on the cob is so intensely corn flavored – I bet you’ve never tasted anything like it! In this tried and true recipe, you’ll learn the best time and temperature for sous vide corn, and how to sous vide corn poached in butter. This is “need-a-napkin” juicy, tender and creamy. And if you like a little char, it can be finished on the grill. I usually eat it right out of the vacuum sealed bag – ‘cuz I can’t wait… Let me should you how to make this tasty sous vide vegetable side dish!
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: American, BBQ
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4 people
    Calories: 101kcal
    Author: Jenna Passaro

    Ingredients

    • 4 ears corn shucked
    • 4 tablespoons butter
    • 1 teaspoon garlic salt

    Instructions

    • Preheat sous vide machine to 182ºF.
    • Vacuum-seal corn, butter, and salt in a flat layer and drop the bag in the sous vide bath at 182ºF for 30 minutes. When done, remove the corn from the hot water. Remove corn from the bag. Preserve the corn butter if desired.
    • Enjoy as is or grill sous vide corn on the cob on high heat, rotating a couple times, every 30 to 60 seconds, until seared with grill marks.

    Video

    Notes

    • Corn floats in the sous vide bath, so use something to weigh it down like commercial sous vide weights.
    • Plating tips. Plate with other finger foods, like sous vide wings.
    • Serving suggestion. Fresh sous vide corn also tastes great on salads. When it cools, cut the corn off the cob and sprinkle on salads with tomatoes, cheese, and red onions. 

    Nutrition

    Calories: 101kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 681mg | Sugar: 1g | Vitamin A: 350IU | Calcium: 3mg
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    Reader Interactions

    Comments

    1. Anjali says

      October 30, 2019 at 2:34 pm

      I’ve always been a bit nervous to try sous vide recipes – but you inspired me with your easy-to-follow recipe and super helpful tips!! Thank you so much!5 stars

      Reply
    2. Erica Schwarz says

      October 30, 2019 at 1:41 pm

      Guess I’ll be adding a sous vide bath to my Christmas list! I can totally see how sealing in the flavor would make this corn delicious.5 stars

      Reply
    3. Denisse Salinas says

      October 30, 2019 at 1:41 pm

      OMG how delicious! Corn on the cob is a favorite and I am seriously intrigued by the sous vide method! I will try this next weekend!5 stars

      Reply
    4. Alina | Cooking Journey Blog says

      October 30, 2019 at 1:33 pm

      I’ve never tried corn on the cob this way. Thanks for sharing, it looks easy and delicious!5 stars

      Reply
    5. Lisa Huff says

      October 30, 2019 at 1:27 pm

      I would never have thought of making corn this way!! And now I’m starving and want corn so badly…5 stars

      Reply

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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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