Sous Vide Corn On The Cob Recipe - The Frizzled Leek (2024)

This Sous Vide Corn on the Cob Recipe is the best way to prepare fresh corn. Cooking this humble vegetable in sous-vide delivers an intense corn flavor and is ready in 30 minutes!

With so many ways to preparefresh corn, which cooking method should you choose?Grilled, baked, boiled, and air-friedcorn are great options, but we like theperfect textureof sous vide corn!

We use theAnova Sous Vide Precision Cookerfor our recipes on the blog.

When summertime hits, thiscorn-on-the-cob recipewill be on repeat. For moreBBQ suggestions,check out theLow Fodmap BBQ Sauceand ourDeconstructed Burger Bowls.

You can cook cornunshuckedfor a different flavor profile(grassy notes). We decided to shuck the corn before cooking. Peeling hot corn on the cob is no fun!

For the best tasting corn, make sure to buy corn when it's in season. Typically harvest season is fromJune - September.

My preferred choice is white corn for its higher sugar content and softer texture, but yellow corn is delicious too!

⭐️ Why You'll Love This Recipe

• Withsous vide cooking, the corn isvacuum sealed,retaining its natural juices, resulting in a moist texture and buttery corn flavor. Give ourSous Vide Eggs Benedicta go for another tried and tru recipe.
• No need to butter your corn before serving. The corn is cooked in avacuum-sealedbag with butter, allowing it to absorb all thebuttery goodnessas it cooks to perfection.
• Sous vide frozen cornis a game-changer when it comes toconvenience and taste. By cooking corn frozen, sous vide ensures that every kernel retains its natural sweetness and vibrant color.

📝 Ingredients Notes

Here is a visual overview of the ingredients in this recipe. Scroll to the recipe at the bottom for quantities.

• Corn- Look for corn husks that arebright green, these are the freshest cobs. Avoid selecting husks that show signs ofyellowing or dryness.
• Butter- By adding somebutterto the sous vide bag, you can spread the corn flavor evenly.No need to add more buttersince your corn has been basted in butter for 30 minutes.
• Salt -This is completelyoptional, but adding ateaspoon of saltwill bring out more flavor!

See recipe card for quantities.

🥘 Substitutions and Variations

Corn is a versatile vegetable that can be prepared in many different ways. Here are a few ideas to try!

• Grilled Corn: Place ears of corn on a hot grill and cook until the corn kernels are golden brown and charred. You can grill corn shucked or unshucked.
• Boiled Corn: Place ears of corn in a pot of boiling water for 5 minutes or until corn kernels are tender.
• Air Fryer: Cook at 370°F for 12-15 minutes or until tender. Another great vegetable side is our Air Fryer Slow Roasted Tomatoes.

🔪 Step-By-Step Instructions

If you have questions about this sous vide corn-on-the-cob recipe, don’t forget to check out our FAQ section at the bottom of this post.

Step 1: Preheat the sous vide machine to 182°F. Shuck the corn by peeling back the husk and removing all the little hairs.

Step 2: Transfer the ears of corn to a ziplock bag or vacuum-sealed bag. Place butter and salt inside the bag and seal.

Step 3: Lower the bag of corn into the hot water bath (182°F) and weigh it down with a pan.

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Step 4: The cooking time and temperature is 182°F for 30 minutes. Remove the corn, open the bag, and enjoy!

Ziplock Instructions- Place four ears of corn inside of the ziplock bag with four tablespoons of butter and one teaspoon of salt. Lower the bag in water using thewater displacement method.

Use a pan or something heavy to keep the bag from floating. It's important to keep the ziplock bag secured to the side of your container about the water level to prevent water from entering your bag.

Vacuum Sealer Instructions- Grab a large vacuum-sealed bag (1 foot long). Place 4 ears of corn inside with butter and salt.

Insert the opened side of the bag into your vacuum sealer and suck the air out of the bag.

Submerge the bag into your hot water bath and weigh it down with a heavy pan. The bagdoesn't need to be clipped to the side of the container.

What To Do With Corn On The Cob

Corn is a very versatile vegetable to use in many recipes! Let's explore some different ways to use it.

• Mexican Street Corn - Give corn a slight char on the grill and coat it with Paleo Mayo, cilantro, chili pepper, and cotija cheese.
• Corn Sauce - If you overcook your corn, simmer it in heavy cream or coconut milk and blend it into a puree.
• Corn Chowder - Remove the corn from the cob and turn it into a creamy corn chowder soup.
• Salads - I love to use corn in several different salads. This Mexican Street Corn Salad is so good!
• Vegetable Side - Serve corn as a side dish for any protein. Looking for more side dish suggestions? Try our Sous Vide Beets that pair perfectly with fish!

❓Recipe FAQs

Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!

📖 Recipe

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