The sweetness of fresh corn combined with the kick of ancho pepper powder with some sourness from feta cheese and lime zest makes for an amazing between-meals snack. This whole dish hinges on the corn, so the sweeter you can find the better. Corn can vary widely in its tenderness, so it's often best to try a kernel raw before cooking it. This will give you an idea of how sweet and tender it already is and can inform your cooking time.
If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.
Want more great content like this? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Preheat the water bath to 183°F (83.9°C).
Remove the husks from the corn and discard. Place the corn into the sous vide bag in a single layer and seal it. Place the bag in the water bath and cook them for 15 to 25 minutes until tender.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Take the sous vide bag out of the water and remove the corn. Salt and pepper the corn then lightly sprinkle with the ancho pepper powder. Zest the lime over the top, crumble the feta cheese on the corn and top with the fresh cilantro then serve.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!