What temperature for sous vide corn

183°F gives tender, fully cooked corn in about 30 minutes. Lower temperatures produce crunchier corn; higher ones make it softer and more starchy.

How many ears fit in the bag

Up to twelve halved ears. Halving them is the trick that makes the batch fit; whole ears won't pack as efficiently.

Can I hold the corn in the bath before serving

Yes. At 183°F the corn can stay in the bath for up to an hour without overcooking, which is useful when the rest of the meal is running late.

Is a gallon bag too big for corn

For a crowd it is exactly right. Halved ears stack tightly in the long gallon-sized bag, which a smaller bag cannot accommodate. On off days the same bag handles brining a chicken or a big batch of pickles.

Sous Vide Corn for a Crowd

Name: Sous Vide Corn for a Crowd
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: up to 12 ears
Ingredients: Up to 12 ears of corn; 6 tablespoons butter; 2 teaspoons kosher salt; Optional herbs, lime, chili powder

Home / Silicone Bag Recipes / Sous Vide Corn for a Crowd

Sous Vide

Sous Vide Corn for a Crowd

Boiling a pot big enough for twelve ears of corn means a huge stockpot, a long wait for water to boil, and the kitchen steaming up. Sous vide in a gallon bag sidesteps all of that. Halve the ears, load them into the bag with butter and salt, displace the air, and clip it to the pot. In about thirty minutes you have corn that is perfectly cooked, butter-basted from inside the bag, and ready whenever you are, since the bag can hold in a warm bath without overcooking.

Sous vide~30 min

Temp183°F

Fitsup to 12 ears

Bag1 gallon

What you need

Up to 12 ears of corn, husked and halved
6 tablespoons unsalted butter, cut into pieces
2 teaspoons kosher salt
Optional: fresh herbs, lime, chili powder, smoked paprika
1 XXL Silicone Food Storage Bag (Clear)

Directions

Set the circulator to 183°F. Husk and halve each ear so they stack efficiently in the bag.
Load the corn, butter, and salt into the Clear bag. Pack them in tightly so they all sit below the water line.
Seal the zipper almost all the way and slowly lower the bag into the water to push out the air. Seal just before the opening reaches the surface.
Clip the bag to the side of the pot so it cannot float, and cook about 30 minutes.
Lift the bag out and pour the buttery cooking juices over the corn before serving. Add lime, chili powder, or fresh herbs to finish.

Tips and notes

183°F is hot enough to fully cook corn but not so hot that pectin breaks down to mush; it stays crisp-tender.
Halving the ears lets you fit more in the bag and makes them easier to serve at parties.
The bag can stay in the bath at 183°F for up to an hour without overcooking; useful when dinner timing is uncertain.
The buttery juices in the bag are excellent poured over the corn or saved to finish pasta or vegetables.

Get the XXL Silicone Bag

The Clear XXL bag holds up to a dozen halved ears of corn in a single cook, butter-basting them from inside. The see-through silicone lets you confirm the corn stays submerged and the butter is melting evenly.

See the Clear Bag

Albino Monkey XXL Silicone Food Storage Bag (Clear)

Common questions

What temperature for sous vide corn: 183°F gives tender, fully cooked corn in about 30 minutes. Lower temperatures produce crunchier corn; higher ones make it softer and more starchy.
How many ears fit in the bag: Up to twelve halved ears. Halving them is the trick that makes the batch fit; whole ears won't pack as efficiently.
Can I hold the corn in the bath before serving: Yes. At 183°F the corn can stay in the bath for up to an hour without overcooking, which is useful when the rest of the meal is running late.
Is a gallon bag too big for corn: For a crowd it is exactly right. Halved ears stack tightly in the long gallon-sized bag, which a smaller bag cannot accommodate. On off days the same bag handles brining a chicken or a big batch of pickles.