Sous Vide Mexican-Style Creamed Corn
Creamy, cheesy and with a hit of heat – what’s not to love about Mexican-style corn on the cob? A popular traditional street food, it’s eaten with the fingers, so it can be a little messy to...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Ingredients
- 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
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