Sous Vide Corn on the Cob with Chili-Lime Butter and Cotija

Steps

1. Step 1

   Fill a large pot or container with water, clip on the sous vide cooker and set it to 183°F. Let it come up to temperature while you prep the corn.

   10 min, hands-off · 183°F

2. Step 2

   Husk the corn and pull off the silk. If the ears are too long for your bag or pot, cut them in half crosswise.

   5 min

   • 4 ears sweet corn
3. Step 3

   In a small bowl, mash together the butter, chili powder, lime zest and kosher salt with a fork until evenly combined.

   3 min

   • 4 tbsp unsalted butter
   • 1 tsp chili powder
   • 1 lime
   • 1/2 tsp kosher salt
4. Step 4

   Put the corn in a zip-top freezer bag (or vacuum bag) in a single layer and dot the butter mixture over the ears. Seal with a vacuum sealer, or use the water displacement method: zip the bag almost closed, lower it into the water so the pressure pushes the air out, then seal the last corner.

   5 min

   • 4 ears sweet corn
5. Step 5

   Lower the bag into the 183°F water bath, making sure the corn is fully submerged (clip the bag to the side or weigh it down with a spoon if it floats). Cook 30 minutes.

   30 min, hands-off · 183°F

6. Step 6

   Lift out the bag and open it carefully — the steam is hot. Transfer the ears to a platter and spoon the melted butter from the bag back over them.

   2 min

7. Step 7

   Scatter the crumbled cotija and cilantro over a plate or shallow tray and roll each hot, buttery ear through it so the cheese sticks. Finish with flaky salt and serve with lime wedges.

   3 min

   • 1 lime
   • 1/3 cup cotija cheese
   • 2 tbsp fresh cilantro
   • flaky salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026