Did you make corn on the cob using the sous vide method? I don’t recommend freezing cooked corn on the cob because the kernels tend to lose their crisp bite and become mushy as they thaw. Let the leftover sous vide corn cool to room temperature before wrapping each piece in a layer of plastic or foil. Serving suggestionsĬomplete the meal with other popular BBQ sides, like baked beans, coleslaw, and potato salad.

There’s no need to thaw it, either! Simply cook the corn for 45 minutes to 1 hour instead. Yes, you can use frozen corn instead of fresh here. Chicken thighs or legs – 1 ½ to 2 hoursĬan you sous vide frozen corn on the cob?.Here are a few examples of what you can sous vide at 182☏ and the approximate cooking times: What else can you sous vide with butter and corn?īecause the corn is cooked at a high temperature of 182☏, this opens up the opportunity to cook tougher cuts of meat and dense vegetables at the same time (as long as your sous vide bath is big enough). Fresh herbs (like parsley, cilantro, or chives).The flavors will infuse during the cooking process, making the corn taste even better. Try adding these spices and seasonings to the bag with the corn and butter before closing it. When it’s done cooking, finish the corn on a hot grill or in a hot skillet to create gorgeous charred grill marks. Consider searing the corn for extra flavor.Without them, the bag will be floating at the top. It’s important to weigh the bag down with heavy utensils (like butter knives or spoons) so the sous vide machine can work its magic.Let the water pressure push out as much air from the bag as possible before sealing it shut. No vacuum sealer at home? Use the water displacement method instead! Place the corn and butter inside a ziplock bag, then slowly lower it into the preheated water bath.Submerge the weighted bag of corn into the preheated water bath and sous vide until the corn has soaked in the butter and is tender and juicy.Ĭarefully remove the corn from the bag when it’s done, then serve! Tips and tricks Attach the immersion circulator/sous vide machine to the side and preheat it to 182☏.Īdd the shucked corn, butter, and 1 or 2 heavy butter knives to a FoodSaver bag. Salted butter – Unsalted butter also works, but you’ll need to add a pinch of salt to the Foodsaver bag for added flavor.įill a large sous vide container or large pot with water.Lastly, remember to husk the corn and remove the silk right before cooking to preserve its flavor.

You can usually find the best corn at farmer’s stands and grocery stores from May to November. Corn – Look for fresh, seasonal, good-quality corn with vibrant green husks and plump kernels.To make tender and flavorful corn on the cob with a sous vide machine, you will need these two simple ingredients: You’ve never had corn as good as this! Ingredients needed You don’t have to worry about overcooking or drying out the corn either because it cooks in its own juices, giving you extra flavorful and sweet results. The temperature control of the water bath allows for even cooking and perfectly tender and juicy corn every time. Corn on the cob is typically cooked in the microwave, in boiling water, or on the grill, but the sous vide method takes it way up a notch. This Sous Vide Corn on the Cob recipe is changing up the classic side dish you know and love. And while it’s perfect for the main meal, like prime rib or chicken breasts, you can use it to cook the side dishes, too! Sous vide is one of my favorite cooking methods because the temperature is expertly controlled, it seals in the flavors, and always yields extra juicy results.

Sous vide lemon thyme chicken breast