Mexican Street Corn (Sous Vide)

Article by Lindsey Bishop Clark

Mexican Street Crack Corn (Sous Vide) was originally published in Dish Beautiful

I love the method of sous vide in this recipe because it’s almost like butter poached corn while it also infuses all the flavor of the spice rub. It’s like street corn on crack and I’m addicted!

If you don’t have a sous vide simply boiling your corn as your normally would is just as well. It’s all about the sweetness of the corn and the warmth of the spices that bring this whole thing together!


For the Corn

  • 4 ears of corn, shucked
  • 4 T unsalted butter
  • 3 T Cotija or Feta cheese
  • 2 T chopped cilantro

For the Rub

  • 1 T paprika
  • 1 tsp lime zest
  • 1/4 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp chili powder
  • 2 tsp onion powder
  • S+P

For the Lime Aioli

  • 2 T mayonnaise
  • 1 T fresh squeezed lime juice


Preheat water bath to 181*. Mix all of the spices in a bowl. Massage the corn with butter and rub with spices making sure to get in all the nooks and crannies.

*NOTE: If you’re not using a sous vide method you can boil the corn on the cob for 10 minutes or until tender and continue with the butter and rub before searing.

Place corn in the sous vide bag and sous vide for 1 hour.

Meanwhile, prepare the aioli. In a bowl, mix ingredients and set aside.

Preheat a cast iron skillet over medium high heat. Add a tablespoon of oil. Remove corn from bags and add to skillet, flipping to brown kernels on all sides.

Remove from skillet. Once corn is cool enough to handle, poke the skewers through the bottom of the cobs.

Finish with a drizzle of the lime aioli, cheese, cilantro, paprika and salt.

  • mexican-street-corn-300?v=2

Follow Lindsey Bishop Clark @dishbeautiful

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