Sous Vide Corn on the Cob with Butter

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor without dairy.

Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 183°F / 84°C.

Husk the corn and season with salt.

Place corn and butter in a large resealable bag or vacuum seal bag. Arrange corn in one single layer. (If your bag is not large enough, use multiple bags).

Seal the bag using the water displacement technique or a vacuum sealer.

(Optional) Add sous vide weights to the bag to weigh it down.

Once the temperature has reached the target temperature, place the sealed bag in the water bath and set the timer for 30 minutes. Make sure to submerge the corn completely in the water. As the vacuum-sealed bag with corn tends to float, if you didn't add sous vide weights to the bag, you'll need a heavy kitchen item (I used a saucepan) to weight it down.

When the time goes off, remove the corn from the bag.

Serve with more butter if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens