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+ servings
Corn on the cob on white platter on yellow surface.
5 from 2 reviews

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Buttery Sous Vide Corn on the Cob

Prep Time: 10 mins
Cook Time: 30 mins
Yield: 4 servings
There are few things better than buttery corn on the cob. With this recipe, you can even cook the ears from frozen! Using sous vide, your sweet corn will have just the right balance of crunch and tenderness. Simply vacuum seal with butter, salt, and garlic powder, add to the water bath, cook, and serve!


  • 4 ears corn, shucked
  • 1/2 cup salted butter, cut into pats
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 2 tbsp chopped parsley, for serving


  • Preheat water bath using an immersion circulator to 181 degrees F.
  • Add all ingredients except parsley to a bag of your choice and toss to combine a bit, evenly dispersing the butter. Remove the air and seal using your method of choice, keeping the ears of corn in a flat layer.
  • Place the bag of corn in the preheated water bath and make sure the contents are completely submerged (I like to use a ceramic plate or silicone coated magnets). Cook for 30 minutes.
  • Place on a serving plate and pour the liquid from the bag over the corn. Sprinkle with parsley and serve immediately.


To prep ears of corn for freezing, complete step 2 and freeze.
To cook from frozen, add 10 minutes to the cook time.
Cuisine: American
Course: Side Dish
Author: Chelsea Cole
Serving: 1ear, Calories: 113kcal, Carbohydrates: 1g, Protein: 0.2g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 673mg, Potassium: 12mg, Fiber: 0.1g, Sugar: 0.03g, Vitamin A: 355IU, Vitamin C: 0.01mg, Calcium: 4mg, Iron: 0.1mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.