Today we have a recipe for corn on the cob sous vide style! This recipe is a preview of what you’ll find in my friend and fellow blogger Jenna Passaro’s cookbook: The Home Chef’s Sous Vide Cookbook (it just came out earlier this month!).
Sous vide corn on the cob is amazing because we like to eat restaurant-quality food at home, even (maybe especially!) when life gets busy with running a business and having a baby. Sous vide makes it easy!
Sous vide is an incredibly versatile, surprisingly easy, and a great way to cook a lot more than just meat!
This corn on the cob recipe will have you planning summer barbeque meals in a whole other way. The corn is poached in butter (YUM!), instead of boiled in water, so you don’t lose any of the crunch or the corn flavor.
This corn is juicy and buttery without losing any of the nutrients or flavor. And the best part? It’s restaurant-quality without having to be in the kitchen for hours.
Here’s a quick how-to video from Jenna.
What is Sous Vide
Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time.Anova
Basically you vacuum seal food in a bag and add it to a “water bath” with a precise temperature.
How to you get this precise temperature? With the right tools like this one. Simply attach the precision cooker to your own pot or container, fill the pot or container with water, add your food in a sealed bag, and cook manually
How to Cook Corn on the Cob Sous Vide
Sous Vide Corn
- precision cooker
- 4 ears Corn
- 4 tbsp Butter
- 1 tsp Salt
- 1/4 cup Cotija cheese
- 1 Lime
- 1 tbsp Cilantro
- Preheat sous vide machine to 182ºF.
- Vacuum-seal corn, butter, and salt in a flat layer and drop the bag in the sous vide bath at 182ºF for 30 minutes
- When done, remove the corn from the hot water. Remove corn from the bag.
- Enjoy as is or grill to finish on high heat, rotating a couple times, every 30 to 60 seconds, to get some grill marks
- Plate and serve with fresh cracked pepper, cotija cheese, a squeeze of lime, and fresh cilantro.
Special thanks to Jenna Passaro for sharing this recipe from The Home Chef’s Sous Vide Cookbook.
Read her original recipe here. Photos credit: Jenna Passaro, Sip Bite Go. Interested in learning more about this way of cooking? See Jenna’s favorite sous vide recipes.
If you like this recipe make sure to check the other recipes on my blog below and make sure to share for later!
- Easy Edamame with Garlic Recipe
- You Will Thank Us for these Apple Recipes
- Easy Foil Packet Shrimp & Sausage Recipe
- Beef Chili Recipe for Crockpot
- Easy Toddler Snack