Sous Vide Corn on the Cob

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

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.

Course Side Dish

Cuisine American

Keyword Corn, Healthy Recipes, Sous Vide Vegetable Recipes

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 103kcal

Author Darcey Olson

Cost $2.00

Equipment

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