Sous Vide: Corn on the Cob

Sous vide adds versatility and flexibility to the classic yellow vegetable.


Corn on the cob, fresh, as needed.

Butter, 1 oz/30 g/ear.
Kosher salt, as needed.
Ground black pepper, as needed.
Chopped parsley, if desired.


For the creamed corn:
Green peppers, chopped, 1 each.
Onion, chopped, 1 each.
Garlic, chopped, 1 teaspoon.
Cream, 3 oz/90 ml.
Butter, 2 oz/90 g.



Equipment requirements
Immersion circulator, Inkbird or equivalent.
Lipavi C10, heat rated Lipavi container, minimum of 2 gallons/8 liters.
Lipavi C10L-UNIR lid.
N10 polycarbonate rack or larger.
Heat rated sous vide bags.
Stick blender and/or generic blender.


Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR universal lid, Inkbird WiFi Sovider.

Actual prep time: 0.25 hour
Level of difficulty: 2.25
Serves 4

Vacuum seal the corn in heat rated sous vide bags. Process at 183 F/84 C for 4 hours.


After the processing interval has elapsed, the corn can be served “right out of the bag.” Butter, coarse salt and black ground pepper are the standard accompaniments. Alternatively, shock the packages cold in iced/tap water until they achieve 70 F/21 C–approximately half an hour. Refrigerate at 40 F/4 C, and as long as the seal is not broken, the preserved corn can be kept in this state for at least two weeks without harm. It can then be reheated via sous vide or other methods (read on).

I like to include parsley for its freshness appeal.

Jazz up your next barbecue by grilling or smoking the processed corn.

No need to wonder if the corn is “done.” When it’s hot–it’s done!

Great creamed–onions, peppers, garlic and your favorite seasoning blend for a spicy twist.

Remember, you eared it here first.

Norm King



Some of us season the bag, some of us do not. We all love butter on corn, which can be added before or after or even both. Corn may be the most forgiving of vegetables.
Some recipes call for piercing the kernels before cooking. Skeptics worry that the corn will be dry.

I have never seen or tasted dry corn unless it was popped, and then it's SUPPOSED to be dry. Sealed in the bag, there is no more moisture released from the scored ears than there is from the un-scored ones. Again, a matter of preference. We kept the process simple--corn only in the bag.

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