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cast iron skillet with cream corn on slate

Sous Vide Cream Corn with Crispy Parmesan

Corn on the cob is great, but cream corn is so much better, especially when it's topped with a crispy Parmesan crust.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6


  • 5 cobs fresh corn
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 2 tsps sugar
  • 1 tsp kosher salt
  • 1/2 tsp white pepper

Crispy Parmesan Topping

  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 2 tbsp butter softened


  • Fill a large pot with water. Insert your sous vide machine, and set the temperature to 180F degrees.
  • Slice the corn kernels off the cob. You should have about 4 cups.
  • Place the corn in a gallon-sized sous-vide bag with the cream, 2 tablespoons butter, sugar, salt and white pepper. Seal the bag with the FM2000 system. (Don't vacuum it, or the cream will come out.)
  • Submerge the bag into the preheated pot of water, and cook for 30 minutes. Submerge the bag in cold water for a couple of minutes to stop the cooking process.
  • To serve, pour the creamed corn into a skillet. Combine the topping ingredients, and sprinkle over the corn. Bake in a 400-degree oven or grill for 15 minutes, until the topping is brown and toasty.


Calories: 242kcalCarbohydrates: 19gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 50mgSodium: 577mgPotassium: 227mgFiber: 1gSugar: 6gVitamin A: 700IUVitamin C: 5.1mgCalcium: 71mgIron: 0.7mg
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