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.
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!
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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.
