Why It Works
- The sous vide cooker traps in juices from the corn, ensuring that it comes out extra moist with a more intense corn flavor.
Why cook corn sous vide at all, when there are plenty of other already-incredible ways of cooking it like microwaving in-the-husk ears whole, boiling it in salted water, or any number of ways to grill it? Because sous vide allows you to get results that cannot be achieved through any other method. Juicier, more evenly tender-crisp, and packed with corn flavor.
4 ears corn, still in the husk, both ends trimmed
2 tablespoons butter, plus more for serving
Aromatics such as cilantro, scallion, garlic, or dried chilies if desired (see note)
Preheat a water bath to 183°F using a sous vide precision cooker. Place corn, butter, and aromatics inside 1 to 2 vacuum-seal bags and seal bags. Add two extra seals on each end to ensure sticking.
Clip a heavy metal spoon or knife to the edge of each sous-vide bag with a heavy-duty binder clip to weigh the court down. Place in sous vide cooker and cook for 30 minutes. Open bags, remove corn from husks, discard aromatics and husks, and serve corn, passing extra butter at the table.
Sous vide precision cooker, binder clip
If adding aromatics to the bag, add them sparingly. A few sprigs of herbs or half a split dried chili should do.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|