Corn on the Cob

A simple summer vegetable which is usually known to be on the BBQ – however, cooking it sous vide first will ensure that all the flavours are juices are locked in beforehand.

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  • Prep Time: 10m
  • Cook Time: 1h 30m
  • Total Time: 1h 40m


  • 4 mini corn on the cobs
  • 40 grams unsalted butter


  1. Set the Clifton at Home water bath to 90°C.
  2. Place the corn into a food pouch and add the unsalted butter. Seal using the tabletop vacuum sealer.
  3. Pop into the water bath and cook for 1 hour 30 minutes.
  4. Using the immersion grid will ensure that the pouches are immersed under water at all times.
  5. When cooked you can either pop on the BBQ for five minutes to give them even more flavour or just eat them straight out of the bag!