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Preheat a water bath to 183°F (84°C) using a sous vide precision cooker. Place corn, butter, salt, and aromatics inside 1 to 2 vacuum-seal bags and seal bags. Add two extra seals on each end to ensure sticking.
Clip a heavy metal spoon or knife to the edge of each sous-vide bag with a heavy-duty binder clip to weigh the corn down. Place in sous vide cooker and cook for 30 minutes. Open bags, remove corn from husks, discard aromatics and husks, and serve corn, passing extra butter at the table.