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Written by Jason Logsdon
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.
Note: You can learn more about corn from my How to sous vide Fruits and Vegetables: Corn or view all my sous vide vegetable articles.
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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.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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