Sous Vide Mexican-Style Creamed Corn
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
Ingredients for 4
4 ears of corn, shucked
2 tablespoons (28.35 grams) cold butter
Pinch of salt
1/3 cup (2.66 ounces) heavy cream
½ to 1 whole jalapeno, diced
2 tablespoons (30 grams) cilantro leaves, chopped, plus more whole leaves for garnishing
Juice of 1 lime
1/3 cup (2.66 ounces) grated cotija cheese
Place the Anova in a large pot of water and set it to 83 degrees Celsius (181.4 degrees Fahrenheit).
Place a large bowl on top of a towel on the counter to keep it steady. With one hand, hold one ear of corn perpendicular to the bowl. With a chef’s knife in your other hand, scrape off the kernels so they land inside the bowl. Repeat with all ears.
In a plastic bag, add the kernels, butter and salt; vacuum seal.
When the water has reached the optimum temperature, add the bag of corn and allow to cook for 30 minutes.
Finishing Steps -- Food Processor
When the corn is done, remove 1 ½ cups of the kernels to a food processor. Using the on/off switch, puree until mixture is slightly creamy.
Finishing Steps -- Stovetop
Simmer on medium heat for about 5 minutes until mixture slightly thickens, stirring occasionally. Stir in the remaining whole kernels; heat through. Take saucepan off Pour pureed kernels into a small saucepan. Add 1/3 cup heavy cream. the heat, and stir in jalapeno, cilantro and lime juice. Spoon mixture into a serving bowl. Scatter cheese over the top and garnish with a few sprigs of cilantro.