Sous Vide Corn on the Cob With Slaw and BBQ Chicken Breast

Sous Vide Corn On The Cob

We've done corn on the cob MANY different ways (grilled, grilled wrapped in bacon, steamed, boiled, baked, you name it). This is now basically the only way we do it, unless it's part of a shrimp or low country boil. It's just that good!
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Course: Dinner, lunch, Picnic
Cuisine: American

Equipment

  • Sous Vide Machine

Ingredients

  • 2 ears corn on the cob
  • 1 tbsp unsalted butter
  • 1 tbsp bacon fat or 2 slices bacon

Instructions

  • Preheat sous vide machine to 183.5F
  • Peel and clean the cobs
    Corn on the Cob
  • Insert the cobs in individual vacuum bags. Joe likes to fold the top of the bag down to make sure no butter or fat gets on the area that will be sealed.
    Place ½ tbsp unsalted butter and ½ tbsp bacon fat (or, if you don't have bacon fat, then 1 slice of bacon) in the bag with the corn.
    Note: The bacon fat provides the necessary salt, so you don't have to add any to the bag.
    Corn on the Cob with Butter and Bacon Fat
  • Seal the bags.
    Corn on the Cob with Butter and Bacon Fat in Sealed Vacuum Bags
  • Place the bags in the preheated sous vide bath and cook for 1 hour.
    Sous Vide Corn on the Cob
  • Enjoy that succulent goodness!
    Sous Vide Corn on the Cob With Slaw and BBQ Chicken Breast

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