Sous vide mexican street corn, otherwise known as esquites, is truly fantastic. In this recipe, we sous vide corn with butter and salt in the bag. Then we shave off the kernels and toss them with mayonnaise, cotija cheese, lime juice, and seasonings. It is essentially delicious, mess-free elotes.
The result? Insanely good and fool-proof corn salad for any occasion.
I have to admit, I was skeptical at first. Why spend 30 minutes cooking corn sous vide when you could simply boil or grill them? But I decided to give them a try cause I heard great things, and my mind was instantly changed. It is amazing.
First off, the flavor tasted like the true essence of corn. Second, it is incredibly simple to get awesome results. And last, the texture comes out perfectly fork-tender and delicious.
Using sous vide corn is the perfect base for a delicious, mouth-watering Mexican street corn salad.
Now go on and whip up sous vide esquites for your next dinner party, summertime event, or literally any occasion. You won’t be disappointed.
An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.
A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. Ensuring the food is airtight and properly sealed prevents the bag from floating, which can result in uneven cooking.
The displacement method is a technique where you first place your food and marinades in a sous vide bag, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag.
Both of these methods work for this recipe, so use whichever you feel more comfortable with!
Corn Time and Temperature
Through lots of R&D, we’ve found that cooking the corn on the cob sous vide at 85C/185F for 30 minutes is the perfect combo. This time and temperature give the corn the perfect texture and taste that you are seeking.
Making the Esquites
Once the corn is done cooking in the sous vide, remove the bag from the water bath. Place corn on a cutting board and use a chef’s knife to shave off the kernels from the cob.
This is where the real magic starts. In a large bowl, add corn kernels, mayonnaise, cotija cheese, lime juice, salt, and chili powder. Toss to evenly combine, and enjoy!
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bathwater. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a large batch of cheesecakes in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.
Check out our full list of recommended gear here.
Sous Vide Mexican Street Corn Salad (Esquites)
- 4 ears corn, husked
- 2 Tbsp butter, sliced into 1/2 inch pieces
- pinch of salt
- 4 Tbsp mayonnaise
- 4 Tbsp cotija cheese
- chili powder, for garnish
- lime wedges, to taste
Set sous vide machine to 85C/185F.
Add corn, butter and salt in sous vide bag and remove air through a vacuum sealer or the displacement method. Drop the bag in the bath for 30 minutes.
Remove bag from bath and place corn on cutting board. Using a chef's knife, cut from the top to bottom shaving off the kernels from the cob.
In a large bowl, add corn kernels, mayonnaise, cotija cheese, lime juice, salt and chili powder. Toss to evenly combine, and enjoy!