Sous Vide Sweet Corn Side Dish With Cilantro Sauce

Want to try a tasty sous vide side dish? Cooked in butter, sous vide sweet corn on the cob just needs the perfect time and temperature to come out juicy and full of flavor. Today you’ll also learn how to whip up a tasty cilantro sauce for this sous vide vegetable recipe.

This recipe takes self buttering sous vide corn on the cob to the next level. The cilantro sauce adds epic flavor to this otherwise simple sous vide vegetable dish.

Special thanks to Viking Culinary for providing the gorgeous Acacia Wood Cutting Board featured in this recipe tutorial.

It’s inspired by a Mexican grilled sous vide street corn version of sous vide sweet corn on the cob from The Home Chef’s Sous Vide Cookbook. My new cookbook is packed with 100+ tasty dishes, with a whole sous vide veggie chapter.

Ingredients for this sous vide sweet corn side dish

For this recipe, I used corn on the cob that I de-husked. You can use vacuum-packed sweet corn that comes ready to cook but transfer it from the original packaging to a new bag.

The corn cooks in the sous vide bag with butter and salt.

For the crowd-pleasing cilantro sauce (seriously delicious) you’ll need fresh cilantro, sour cream, jalapeno, lime, garlic salt, onion powder, and a dash of paprika. The plate comes together at the end with some diced red pepper and fresh cracked pepper.

Also see this easy pellet grill recipe for smoked corn on the cob.

How to make sous vide sweet corn + cilantro sauce

You need this recipe in your life. Let’s make some self buttering sous vide sweet corn!

Step 1. Preheat sous vide machine to 182ºF.

Step 2. Vacuum-seal corn, butter, and salt in a flat layer.

Sous vide sweet corn time and temperature

Sous vide sweet corn at 182ºF for 30 minutes.

WARNING: sous vide corn floats!

You’ll need to way it down in the sous vide cooking water with a rack or commercial sous vide weights.

When corn is done, remove the corn from the hot water. Shock it in an ice bath (optional if you don’t want to serve it warm). Remove corn from the bag.

Step 3. Make the cilantro jalapeno sauce by combining all the ingredients together in a blender. Mix until smooth, about 30-45 seconds. Store in the fridge until time to serve.

Step 4. Plate sous vide sweet corn with a drizzle of cilantro sauce, sprinkle of diced red pepper, a crack of fresh pepper, and cilantro.

Cooking sous vide corn on the cob from frozen

This is such an easy sous vide meal prep idea. You can vacuum seal corn, then freeze it, seasoned and all. When it’s time to make dinner, sous vide frozen sweet corn on the cob for an extra 30 minutes.

How to reheat corn on the cob

To reheat sous vide corn on the cob, keep it sealed in the sous vide bag so it stays juicy.

Reheat corn on the cob in a sous vide bath for ~10 minutes while sous viding another dish like sous vide brisket or sous vide lobster. Because the sous vide sweet corn temperature was already reached during the initial cook, you can reheat it at a lower temperature. It’s already tender and ready to eat.

When I make a big batch of sous vide sweet corn on the cob, I’ll use it for days in zucchini soup and sprinkle it on sous vide chicken tender salads.

Storing the sous vide corn sauce

Keep the cilantro sauce in the fridge for up to 3 days. Enjoy it on roasted veggies, grilled potato wedges,  sous vide bone-in pork and your favorite sous vide chicken recipes. It also makes a delicious salad dressing.

Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book –The Home Chef’s Sous Vide Cookbook.

Final tips for sweet corn sous vide style

• Sous vide frozen sweet corn on the cob for an extra 30 minutes.
• The cilantro jalapeno sauce will keep in the fridge for about 3 days.
• Sous vide sweet corn can be eaten right out of the bag. Throw it on the grill for a few minutes for an extra finish.

Which sous vide side dish to make next?

If you’re loving this sauce, I have another dish you should try.

This always juicy sous vide bone in pork chops recipe is a great way to share sous vide dinners with guests. You can make the pork chops before guests arrive, then finish them on the grill or in a cast iron skillet when it’s time to eat. This particular recipe comes with a tasty jalapeno ranch sauce which completely makes this dish.

Once you master this sous vide veggie dish, and basics like sous vide T bone steaks, and sous vide shrimp, you’ll need an idea for your next challenge. My passion for cooking sous vide style has turned into a popular sous vide blog here at Sip Bite Go. I definitely have more ideas for you.

Explore the wonderful world of sous vide side dishes to add to your culinary adventure. Next up, see this recipe for always perfect sous vide asparagus. It’s perfect to serve with my sous vide lemon chicken pasta dish or a sous vide whole roast chicken.

Do you get a weekly selection of summer veggies in a fruit and veggie box, and find yourself at a loss for how to use them? I’ve got boatloads of inspiration for you in my Best In Season summer recipe rundown.  From gourmet options like pear and goat cheese pizza to family staples like a quick chicken dinner with avocado salad, I have you covered.

Find me on Instagram to see my latest sous vide cooks @sipbitego.

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