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Sous Vide Corn on the Cob

Sous Vide Corn on the Cob Recipe

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Method: Sous Vide


Sous vide corn on the cob locks in the corn’s juices, ensuring that it arrives on the plate extra moist, perfectly buttered, and with more intense flavor.


  • 4 ears of sweet corn, husk and silk removed
  • Salt, to taste
  • 2 tablespoons unsalted butter
  • Fresh rosemary sprigs (optional)


  1. Preheat water to 183°F using a sous vide machine. (I use the Anova Sous Vide Precision Cooker.)
  2. Place prepared corn in a vacuum bag in one layer. Sprinkle with salt and add butter into the bag. (Add fresh herbs if using.) Vacuum seal. 
  3. Drop the bag into the preheated water. Weigh it down by adding a shallow bowl on top of it or using heavy-duty binder clips. Set the timer for 30 minutes. 
  4. Once the timer goes off, remove corn from the water and open the bag. Let it cool for a few minutes and serve. (If you’d like, you can grill the corn for a few minutes for some nice grill marks before serving.)


  • Serving Size: 1
  • Calories: 174
  • Sugar: 9g
  • Sodium: 22.2mg
  • Fat: 7.7g
  • Saturated Fat: 4g
  • Carbohydrates: 26.7g
  • Fiber: 2.9g
  • Protein: 4.7g
  • Cholesterol: 15.3mg
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