Corn on the Cob

Corn at 183°F for 30–40 min 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 min. The pre-cooked corn chars without drying out.

Anti-tip: do not cook corn for more than 45 min. Overcooked corn loses its snap and becomes starchy and soft. 30–40 min is the sweet spot for tender-crisp kernels.

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 min is perfect

For smoky flavor, char briefly on grill or under broiler after cooking

This temperature works well for older, less sweet corn

The softer texture is more traditional

Great for cutting kernels off the cob after cooking

This temperature is best when you'll use the kernels in other dishes

Kernels cut very cleanly from the cob at this temperature

Not ideal if you want kernels with more bite