Sous Vide Corn on the Cob + 3 Flavor Combinations!

Two ears of corn on a white plate accompanied by cilantro and lime wedge.

There’s nothing like fresh corn on the cob, which is why we created three Sous Vide Corn on the Cob recipes: Buttered Corn on the Cob, Fiesta Corn (also known as Mexican Corn on the Cob) and buttery jalapeño corn on the cob. The corn is perfectly tender (not soft!), sweet and intensely flavored after only 30 minutes in the water bath.

Sous Vide Corn On The Cob 3 Sous Vide Corn on the Cob + 3 Flavor Combinations!

How To Sous Vide Corn On The Cob

Corn on the cob sous vide style takes only four short steps. Pre-heat the water bath, vacuum seal the ingredients (these are the vacuum bags we use), cook the buttered corn for 30 minutes then remove from the buttered corn bath and enjoy. Cooking corn on the cob couldn’t be easier.

To make Sous Vide corn off the cob, just remove the corn kernels from the cob before adding to the vacuum bag. Corn sous vide style tastes great on the cob or off. Seasoned corn off the cob is the only way to go for those who can’t enjoy the cob.

Temperature

183 degrees F is the magic number to produce tender yet slight crunchy sous vide corn on the cob. Vacuum sealed corn on the cob really does produce the perfect ear of corn. It does take longer than boiling, microwaving or making Instant Pot Corn on the Cob, but it’s just as hands off. We’ve tried all of these versions and hands down, this sous vide Corn recipe wins.

Timing

35 minutes from start to finish. 5 minutes to prep and vacuum seal the corn and 30 minutes to cook it. The pictures of corn on the cob in this post show the “after” cooking look. Notice the juicy kernels.

(2) Sous Vide Corn on the Cob in a vacuum bag with butter and cilantro. A black clip with a butter knife is clipped to the bottom.

Vacuum Sealing Corn

Corn on the Cob Floating- Vacuum sealing corn is super easy though corn tends to float, even when using a high end vacuum sealer. When this happens I add a heavy bowl on top of the bag to weight it down or clip a heavy butter knife to the bag. You can always invest in some sous vide weights.

Equipment

  • Sous Vide Immersion Circulator – Any brand will work! We use the popular Anova Immersion Circulator to make Anova corn.
  • Vacuum Sealed Bags – Corn on the cob doesn’t take up a lot of room so you don’t need large vacuum sealed bags to vacuum seal the corn. You can always use a Ziploc bag and use the water displacement method if desired vs a vacuum sealer.
  • Sous Vide Food Container – Again, corn don’t take up a ton of room so you can use a large stock pot vs. a dedicated sous vide food container. We use this sous vide food container for our sous vide recipes.
Sous Vide Corn on the Cob with lime, cilantro and sea salt.

Corn on the Cob Recipe Variations

Buttered Corn and Carrots – Sous Vide carrots are cooked at the exact same temperature as sweet corn. It does take 60 minutes however to cook. To make buttered corn and carrots at the same time, just place the veggies in separate vacuum sealed bags. Remove the vacuum seal corn at the 30 minute mark and the sous vide carrots at the 60 minute mark.

Jalapeno Corn On The Cob – Add 2 tablespoons of butter, 1 tablespoon of diced jalapeños and salt, to taste. You don’t need a ton of jalapeños to impart a ton of flavor. Less is better than more in this application.

Fiesta Corn Recipe – Sous Vide Mexican corn is our FAVORITE way to flavor sous vide corn corn on the cob. As called out in our recipe card, it’s loaded with butter, fresh lime juice and cilantro. It’s like making Mexican butter from scratch, without the effort. Make the basic corn version listed in the recipe card and use it to make an easy fiesta corn salad, like the famous Ina Garten Fiesta Corn Salad.

Spicy Corn On The Cob – Make a batch of cajun sauce and add half to the bag before cooking. Then poor the leftover half over the corn when ready to serve.

Two ears of corn on a white plate accompanied by cilantro and lime wedge.

How Do You Re-heat Corn on the Cob

Re-heating corn on the cob is best done in the oven. Pre-heat your oven to 350 degrees F and wrap your corn in foil. Add a few dabs of butter before closing up. Place in the oven and let cook for 5-7 minutes, until warm through out. Leftover corn on the cob would make a great addition to our Sancocho Dominicano or other soup recipes.

What To Serve With Sous Vide Corn On The Cob

This corn recipe pairs wonderfully with these Sous Vide Recipes: Sous Vide Lamb Chops, Sous Vide Pork Tenderloin and Sous Vide Ribeye.

Two ears of corn on a white plate accompanied by cilantro and lime wedge.

Sous Vide Corn on the Cob

Quick and easy Sous Vide Corn on the Cob creates the the most flavorful corn recipe you’ll ever make. Think buttery and crisp (or soft) corn! Making corn on the cob in the Sous Vide machine takes just 30 minutes! Add only butter or spike it with lime juice and cilantro for a Mexican Corn on the Cob twist. 
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 Servings
Calories: 103kcal
Author: Darcey Olson
Cost: $2.00

Ingredients

Corn on the Cob with Butter

  • 2 Ears Corn on the Cob, Husked
  • 2 tbsp Unsalted Butter ((*Note 1))
  • Sea Salt and Black Pepper, To Taste

Mexican Corn on the Cob

  • 2 Ears Corn on the Cob, Husked
  • 2 tbsp Unsalted Butter ((*Note 1))
  • 2 tsp Fresh Lime Juice
  • 1 Sprig Fresh Cilantro
  • Sea Salt and Black Pepper, To Taste

Jalapeño Corn on The Cob

  • 2 Ears Corn on the Cob, Husked
  • 2 tbsp Unsalted Butter ((*Note 1))
  • ½ tbsp Diced Jalapeños
  • Sea Salt and Black Pepper, To Taste

Instructions

Corn on the Cob with Butter

  • Pre-heat the water bath to 183 degrees F, using a sous vide immersion circulator.
  • Place the corn, butter and sea salt, to taste, in a vacuum bag and seal according to the manufacturers instructions.
  • Transfer the vacuum bag to the water bath and cook until tender, approximately 30 minutes.
  • Taste and add extra salt and/or black pepper as desired. Serve immediately.

Mexican Inspired Corn on the Cob

  • Pre-heat the water bath to 183 degrees F, using a sous vide immersion circulator.
  • Place the corn, butter, lime juice, cilantro and sea salt, to taste, in a vacuum bag and seal according to the manufacturers instructions.
  • Transfer the vacuum bag to the water bath and cook until tender, approximately 30 minutes.
  • Taste and add extra salt and/or black pepper as desired. Serve immediately.

Jalapeño Corn on The Cob

  • Pre-heat the water bath to 183 degrees F, using a sous vide immersion circulator.
  • Place the corn, butter, Jalapeño and sea salt, to taste, in a vacuum bag and seal according to the manufacturers instructions.
  • Transfer the vacuum bag to the water bath and cook until tender, approximately 30 minutes.
  • Taste and add extra salt and/or black pepper as desired. Serve immediately.

Notes

Note 1 – You can use salted butter, if that’s what you have. Just watch how much sea salt you add to avoid over salting.
Nutritional information is for the Mexican Inspired Corn on the Cob version. No salt or pepper has been included in the calculation.

Nutrition

Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 2mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
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