Fourth of July

Sous Vide Mexican Corn on the Cob

Photo by Jenna Passaro, Sip Bite Go
Author Notes

Corn cooked sous vide style is ready to be eaten right out of the bag, but I love finishing it on the grill when we make chilaquiles, burritos or other Mexican food. Corn on the cob is one of the fastest sous vide recipes, and the flavor of the corn is so much more delicious than any other method of cooking it. —Jenna Passaro, SipBiteGo

  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • 4 Ears of corn, shucked
  • 4 tablespoons Butter
  • 1 teaspoon Salt
  • Fresh cracked pepper
  • Smoked paprika
  • 1/4 cup Cotija cheese
  • 1 Lime, cut into wedges
  • 1 tablespoon Fresh cilantro, chopped
In This Recipe
Directions
  1. Preheat sous vide machine to 182ºF.
  2. Vacuum-seal corn, butter, and salt in a flat layer and drop the bag in the sous vide bath at 182ºF for 30 minutes. When done, remove the corn from the hot water. Remove corn from the bag.
  3. Enjoy as is or grill to finish on high heat, rotating a couple times, every 30 to 60 seconds, to get some grill marks.
  4. Plate and serve with fresh cracked pepper, cotija cheese, a squeeze of lime, a sprinkle of smoked paprika, and fresh cilantro. Substitution tip: You can swap in queso fresco for the cotija cheese.

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