Step 1

Heat a sous vide water bath to 182F degrees.

Step 2

Shuck the corn and remove as much of the silk as you can.

Step 3

Sprinkle the corn with salt and add it to a sealable bag with the butter.

Step 4

For the best results, use a vacuum sealer to remove the air from the bag. You can also use the water displacement method (see post above) if you don't have a vacuum sealer.

Step 5

Use a heavy duty binder clip to clip heavy butter knives to each side of the bag to prevent floating.

Step 6

Place the bag in the water bath and cook for 30 minutes.

Step 7

Remove and serve the corn immediately with salt or other seasoning as desired.