Sous Vide Corn on the Cob
Husk-on sous vide corn cooks gently with butter and optional aromatics for an easy summer side that stays sweet and plump.
Prep 10 min · Cook 30 min · Total 40 min · Makes 4 servings
Ingredients
- 4 ears corn, still in the husk, both ends trimmed
- 2 tablespoons butter, plus more for serving
- Kosher salt
- Aromatics such as cilantro, scallion, garlic, or dried chilies if desired
Directions
Set up your sous vide precision cooker and bring the water bath to 183 degrees F. Tuck the corn, butter, and any aromatics you’re using into 1 to 2 vacuum-seal bags, then seal them shut. For a little insurance, make 2 additional seals at each end. Fasten a heavy metal spoon or knife to the side of each sous-vide bag with a sturdy binder clip so the corn stays submerged. Lower the bags into the sous vide cooker and cook for 30 minutes. Cut open the bags, pull the corn out of the husks, throw away the husks and aromatics, and serve the corn with extra butter to pass around the table.