Shuck corn and remove all silk. Rinse under cold water and pat dry. Trim or halve ears if needed so they lay flat in a single layer in the vacuum-seal bag — even layering ensures uniform heat circulation. Add a pat of butter and a pinch of salt per ear directly into the bag. Have your vacuum sealer and bags ready before preheating the water bath.

Set your immersion circulator to 183°F. Place shucked ears in a vacuum-seal bag in a single layer with a pat of butter and a pinch of salt. Seal the bag, removing as much air as possible. Once the bath is up to temp, submerge the bag — clip or weigh it down if it floats. Cook 30 to 45 minutes. At 30 minutes the corn is fully cooked and tender; 45 minutes gives a slightly softer result with more serving flexibility. Doneness: kernels look plump and bright yellow, and yield easily when gently pressed through the bag.

Remove bag from water bath and open carefully — steam will escape. Corn is fully cooked and safe to eat straight from the bag. Serve immediately with bag butter and juices, cracked pepper. For a grilled finish: transfer to a high-heat grill, rotate every 30–60 seconds until char marks appear on all sides, about 2–3 minutes total. Key mistakes: keep ears in a single flat layer — stacking causes uneven cooking. Never exceed 183°F — higher temps break down pectin and turn kernels mushy. Always fully preheat the bath before adding the bag. Add toppings (cotija, lime, smoked paprika, cilantro) after removing from the bag to keep them fresh.