Sous Vide Corn on the Cob
Upgrade your summer dinners with Buttery Sous Vide Corn on the Cob! Slowly cooking corn and butter in a vacuum-sealed bag in a water bath results in tender, extra-juicy, and super-sweet kernels. It’s the best side dish for weeknights, barbecues, and Southern seafood boils!
35 min4 servings101 kcal
Ingredients
- 4 ears corn (shucked)
- 4 Tablespoons salted butter
Instructions
- 1
Preheat your sous vide machine to 182-degrees.
- 2
Add the corn, butter and a couple heavy butter knives or spoons to a FoodSaver bag and seal using a vacuum sealer. Alternatively, you can use a ziploc bag and the water displacement method.
- 3
Sous vide for 30 minutes. When done, remove the corn from the bag and enjoy.
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