Sous Vide Mexican Street Corn
Food, family, and firefighting pretty well sums up what Patrick loves. Recently he discovered sous vide, and it has taken his already stellar cooking game to the next level. Patrick uses Anova while at home, but also at the firehouse. Routinely serving up family-style m ...
Ingredients for 2
2 ears of corn, shucked
2 tablespoons cold butter
Fresh ground pepper
1/4 cup mayonnaise
1/2 tablespoon Mexican-style chili powder
1/2 teaspoon finely grated lime zest
¼ cup crumbled Cotija cheese or Queso Fresco
¼ cup fresh chopped cilantro
Lime wedges, for serving
Set Anova Sous Vide Precision Cooker to 183°F / 83.9°C
Place the ears of corn along with the butter salt and pepper in a plastic sealable bag.
When the pot of water has reached its temperature, add the bag of corn using the water submersion method and allow it to cook for 30 minutes.
When corn is done remove it from the bag. In a small bowl, combine the mayonnaise, chili powder, and lime zest. Put the Cotija or Queso Fresco on a small plate. Spread each ear of corn with 1 Tbs. of the mayonnaise and then roll in the cheese to coat. Sprinkle with kosher salt and cilantro and serve with lime wedges for squeezing over the corn. Enjoy!