Sous Vide Taiwanese Corn on the Cob

Sous Vide Taiwanese Corn on the Cob

Monica Lo
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Course Side Dish
Servings 3


  • Sous Vide Immersion Circulator
  • Cooking Container
  • grill, broiler or blow torch (optional)


  • 3 ears summer corn
  • 3 cloves garlic
  • 3 tbsp dark soy sauce
  • 2 tbsp chili sauce
  • 1 tbsp sugar
  • 1 stalk green onion rough chop
  • 2 tbsp butter
  • finishing salt


  • Set your water bath to 185ºF.
  • Put garlic, soy sauce, chili sauce, sugar, green onions, and butter in a food processor and puree until smooth.
  • Pour mixture into a bag with corn and vacuum-seal. If you don't have a vacuum-sealer, you can use a freezer-safe zip bag and seal with the water displacement method. You might need to use a weight or a wedge to keep the bag submerged underwater. Sous vide for 20 minutes.
  • After 20 minutes, remove corn from the water bath. You can give the corn a nice char on the grill, broil on high for a couple of minutes, or use a blow torch.
Keyword corn, corn on the cob, sous vide, Taiwanese