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Did you know you can make corn on the cob that butters itself? You can with my recipe for Sous Vide Buttered Corn on the Cob.

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Last Christmas my daughter bought me a Sous Vide. I was pretty excited but unfortunately, my first couple of recipes didn’t quite turn out. So I boxed it back up and set it in the garage. I don’t usually throw in the towel that easy but I just didn’t seem to connect with it. But last week, I was looking for my three-burner crockpot and I came across the Sous Vide so I decided to give it a try again. This time, I thought I’d do something a little easier. Well, I’m happy to say that I have my Sous Vide confidence back! This corn on the cob turned out buttery, tender and finger licking delicious.

What is Sous Vide cooking?

Sous Vide Cooking is done by using a water bath that stays at a constant temperature. The temperatures are usually low which means you cook for a longer period of time. Before you cook anything in a Sous Vide, it must be vacuum sealed to remove the air. The vacuum seal allows you to add seasons and things like butter that will cook right into the food.

Do I need to use a vacuum sealer?

While you don’t need to use a vacuum sealer, it sure makes life easier. You can attempt to use a zip-top bag but you must make sure you are removing all of the air. You also need to be careful with zip-top bags for Sous Vide cooking because often times they don’t hold up to the heat and can breakdown during longer cooking times. So my verdict is yes, you do need a vacuum sealer. Actually the term Sous Vide is French meaning, “under vacuum” So if you are going to invest in a Sous Vide, you will have the best success if you also invest in a vacuum sealer.

Here are the Vacuum Sealer and the Sous Vide I have:

Here are some of my other favorite summertime recipes that you might like to try:

If you try any of my recipes, leave me a message, I’d love to hear from you.