Sous Vide Sweet Corn Side Dish With Cilantro Sauce Sip Bite Go_1993 sweet corn sous vide cooked in butte
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.
Vacuum-seal corn, butter, and salt in a flat layer. Sous vide sweet corn at 182ºF for 30 minutes. While the corn is sous vide cooking, make the cilantro sauce. 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.
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.
Plate sous vide sweet corn with a drizzle of cilantro sauce, sprinkle of diced red pepper, a crack of fresh pepper, and cilantro. Serve and enjoy.
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.