Corn cob


Author: Givan van Souvy

Persons: 4

Temperature: 83

Cooking time: 1 hour

Prep time: 15 minutes


  • 4 corn cobs
  • 250 grams unsalted butter
  • 2 cloves of garlic
  • pepper
  • salty
  • few sprigs of parsley
  • 1 teaspoon chili flakes
  • half lemon
  • parmesan cheese (garnish)


  1. Preparation -

    Let the butter come to room temperature. Set the sous vide device to 84 degrees. Season the corn with salt and pepper and vacuum seal the corn cobs.

  2. Yarn + BBQ -

    Cook the corn cobs for 1 hour at 84 degrees. Then remove the flasks from the bag. Optionally, you can grill the corn cobs on a grill plate or BBQ for a grill edge.

  3. Herb butter -

    Mash the butter finely. Add some salt and pepper and finely chop the parsley. Mix this together with the butter and chili flakes. Chop the garlic into small pieces and add it too. Serve these on the warm corn cobs with some grated parmesan cheese and lemon juice, enjoy!

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