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sous vide mexican street corn salad esquites
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Sous Vide Mexican Street Corn Salad (Esquites)

Course Side Dish
Cuisine Mexican
Keyword corn, corn cups, elotes, esquites, sous vide, sous vide corn
Prep Time 5 minutes
Hands-On Cook Time 5 minutes
Sous Vide Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 4 ears corn, husked
  • 2 tablespoon butter, sliced into ½ inch pieces
  • pinch of salt
  • 4 tablespoon mayonnaise
  • 4 tablespoon cotija cheese
  • chili powder, for garnish
  • lime wedges, to taste

Instructions

Preparation

  1. Set sous vide machine to 85C/185F.

  2. 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.

Finishing

  1. 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.

  2. In a large bowl, add corn kernels, mayonnaise, cotija cheese, lime juice, salt and chili powder. Toss to evenly combine, and enjoy!