The Best Corn On The Cob Is Made This Way and It's Easy

Start with fresh ears of corn that are uniform in size.

With a sharp knife, trim the ends of each ear of corn, trimming right next to the cob.

Remove two layers of the husk from each ear of corn to promote quicker cooking.

Line up the corn in a Ziploc freezer bag or use a sous-vide vacuum bag.

Vacuum seal the bag or seal using the water displacement method.

Cook for 45 minutes at 183 degrees Fahrenheit, ensuring the corn stays submerged throughout the cook.

After 45 minutes, remove the bag of corn and let it cool enough to handle.

The silks come right off as you shuck the corn.

Add butter and seasoning to the corn before serving.

Equipment Needed

Spice Level:

Dietary