Sous Vide: Corn on the Cob
About
Sous vide adds versatility and flexibility to the classic yellow vegetable.
Ingredients
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.
Refinements:
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.
Instructions
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.
Service
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.