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Overview
Corn stays sweet and juicy in the water bath, with tender kernels that still have a little pop. Serve it with butter and flaky salt, or give it a quick char for a smoky finish.
Time and temperature
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| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Tender Sweet | 183°–185°F | 30–40 minutes | 1 hour |
| Traditional | 185°–190°F | 30–40 minutes | 1 hour |
| Very Soft | 190°–194°F | 30–40 minutes | 1 hour |
Thicker pieces need the longer end of the cook time. Keep everything in one layer, and read the Cook safely section before serving.
Choose your texture
- 183°–185°FTender Sweet
- Sweet, juicy kernels with a tender pop.
Best for
- Fresh summer corn
- Sweet corn varieties
Notes
- This is the preferred temperature for corn on the cob
- Preserves the natural sweetness and crisp-tender texture
Tips
- Use the freshest corn you can find — it makes a huge difference
- Save the butter from the bags for serving
- Don't overcook — 30–40 minutes is well-balanced
- For smoky flavor, char briefly on grill or under broiler after cooking
- 185°–190°FTraditional
- Soft, tender corn like a freshly boiled ear.
Best for
- Traditional preferences
- Older corn
Notes
- This creates a more traditional boiled corn texture
- Good for corn that's past its peak freshness
Tips
- This temperature works well for older, less sweet corn
- The softer texture is more traditional
- Great for cutting kernels off the cob after cooking
- 190°–194°FVery Soft
- Very soft kernels for soups, fillings, or corn purée.
Best for
- Cutting kernels for salads
- Creamed corn
- Corn chowder
Notes
- This creates very soft corn
- Best for applications where you'll cut kernels off
Tips
- This temperature is best when you'll use the kernels in other dishes
- Kernels cut very cleanly from the cob at this temperature
- Not preferred if you want kernels with more bite
Get it ready
- Remove the husks and silk, then rinse and dry the corn.
- Seal each ear with butter, salt, pepper, and herbs if you like.
- Keep the bags fully submerged while the corn cooks.
Finish and serve
- Take the corn out of the bags and spoon over the melted butter.
- Serve with flaky salt, or grill for 2–3 minutes for a light char.
- For elote-style corn, add crema, cheese, chile, and lime.
Useful tips
- Corn at 183°F for 30–40 minutes produces the sweetest, most tender kernels you have ever tasted. The sealed bag traps the natural sugars that normally evaporate in boiling water.
- Add butter directly to the bag. It melts and bastes the corn continuously, infusing every kernel with rich flavor. A pinch of sugar enhances the natural sweetness.
- Fresh corn is always better than frozen for sous vide. Frozen corn has already been blanched and will overcook in the bath, turning mushy.
- For elote-style corn, sous vide first, then char on a grill or under the broiler for 2–3 minutes. The pre-cooked corn chars without drying out.
- Anti-tip: do not cook corn for more than 45 minutes. Overcooked corn loses its snap and becomes starchy and soft. 30–40 minutes is the best range for tender-crisp kernels.
Questions
QTender Sweet: Can I use frozen corn for sous vide?
Yes, but fresh corn gives much better results. Add 10 minutes to cooking time for frozen corn.
QTender Sweet: Do I need to add water to the bag?
No — just butter and seasonings. The corn releases its own moisture during cooking.
QTender Sweet: Can I cool, store, serve cold, freeze, or reheat these vegetables?
After cooking, finish and serve right away. This path does not authorize sealed-bag storage, cook-chill, cold service, leftovers, reheating, hot holding, freezing, or make-ahead preparation. Do not hold sealed low-oxygen bags at room temperature.
QTraditional: Why would I use 185°–190°F instead of 183°F?
For a more traditional tender texture, or if your corn is older and less sweet.
QVery Soft: Will 194°F corn be mushy?
It's very soft but not mushy. good for cutting kernels off for salads and other dishes.
Cook safely
Wash your hands for at least 20 seconds, then rinse the vegetables under running water. Do not use soap on produce. Keep it away from raw meat and seafood, use clean tools, and serve it right after cooking. These times are for texture; they are not instructions for canning, sealed storage, chilling, or reheating. Never leave a sealed bag at room temperature.
Cook with this guide
Recipes using this guide
Each recipe inherits a reviewed bath setting and cook time from the Corn on the Cob guide.
