Multi Cooker

Sous Vide Corn On The Cob

  • Side Dish



Buttered fresh corn on the cob screams backyard summer BBQ. Our sous vide corn recipe infuses the corn kernels with butter, salt and oregano – somehow elevating the sweetness of the corn itself. Bonus, you can enjoy this summertime staple even in the dead of winter when you use your multicooker.

  • Servings 2
  • Preparation
  • Cooking

Ingredients

  • 2 fresh corn on the cob, ends trimmed and husked
  • 2 tablespoon butter
  • ½ teaspoon dried oregano or dried parsley, or small handful of fresh herbs
  • Salt

Directions

  • Slice the corn in half, lengthwise.
  • Add the corn, butter, and oregano in an airtight storage bag or vacuum seal pack. Season with salt and take as much air out as possible (or use a vacuum bag sealer). Seal the bag.
  • Place the bag in the inner pot of the multi-cooker and add water until you reach the MAX line.
  • Choose the Sous Vide menu setting at 180°F for 30 minutes. Press start.
  • When the cooking is done, take the corn out of the bag, season with a little more salt (if needed), and serve.

THE TASTE OF SUMMER

Buttery, salty corn on the cob is one of those foods that makes us think of a picnic in August – even when the reality is that it’s a blustery, gray January day. Because, let’s face it, fresh corn is sweet, tender perfection that goes with other picnic staples like pulled pork sandwiches, potato salad and frozen margaritas. There’s nothing like it. But we’ll admit that we’ve unintentionally boiled the life out of corn from time to time in the past. Here’s how we’ve never made that particular mistake again.

HOW TO MAKE THE MOST TENDER CORN ON THE COB

We load fresh corn cobs into a sealable vacuum pack with butter, salt and oregano and remove the air. Then we pop the sealed pack into the inner pot of the Tiger Multi-Cooker with water and use the sous vide setting. This gently cooks the corn at a low, steady temperature – while the flavors of the butter and oregano actually infuse into the kernels themselves. The result is tender kernels that pop when you bite, loaded with buttery herbaceous goodness.

SOUS VIDE TIPS AND RECIPE VARIATIONS

  • Keep the temperature at a steady 180°F. Don’t worry! Your multi-cooker takes care of that for you automatically. But we’d advise against cranking up the heat to try and cook the corn more quickly. The result will likely be chewy kernels. 
  • Remove as much air as possible from the vacuum pack prior to cooking. This keeps the butter, salt and oregano firmly planted on the corn – and, as it cooks, will effectively infuse those corn-ears with flavor. We use a vacuum bag sealer – but heavy duty, airtight freezer bags will do the trick too. 
  • Use the right water. Avoid placing cold water in the multi-cooker as that may add on some cooking time and may lead to an uncooked dish. Room temperature water would be best.
  • Make it vegan. Simply swap the dairy butter for vegan butter instead.
  • Play with the flavor. We’re all in on this buttery corn recipe as written. But we also tried making sous vide corn elotes-style (with a final application of mayo, cotija cheese, cilantro and tajin). Absolute chef’s kiss. Point is, feel free to experiment!

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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Multi Cooker

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