Crazy Corn on the Cobwith Pickled Ramp Mayonnaise and Spicy Ketchup


This corn on the cob pops with zingy flavor thanks to sous vide and tasty toppings.




1 Tbsp chili powder or paprika
1 tsp lime zest
½ tsp ground cumin
¼ tsp cayenne powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp ground coriander
¼ tsp salt


4 ears of corn, shucked
4 oz butter
4 wooden skewers
4 Tbsp Cotija cheese
2 Tbsp cilantro, chopped

Pickled Ramp Mayonnaise:

1 Tbsp pickled ramps, finely chopped (may substitute pickled red onion)
½ C mayonnaise
Salt and pepper, to taste

Spicy Ketchup:

¼ C ketchup
1 tsp smoked paprika
1/8 tsp cayenne pepper
Salt, to taste



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Squeeze bottle or pastry piping bag
  • Grill
  • Brush
  • Wooden skewers


Prepping time: 30 minutes / Cooking time: 10 minutes (excludes sous vide cooking)




  1. Preheat water bath to 181°F (82.7°C).
  2. Mix all of the ingredients for the rub seasoning and set aside.
  3. In a sous vide pouch, place the corn, 4 tablespoons rub seasoning, and butter, evenly distributing the spice around the corn, and seal. Cook sous vide for one hour.
  4. While the corn is cooking, prepare the mayonnaise and ketchup.
  5. Combine the ingredients for each and adjust seasoning to your liking.
  6. Put the spicy ketchup in a squeeze bottle or pastry piping bag.
  7. Preheat the grill to high heat.
  8. After the corn is cooked, remove from water and let cool at room temperature for up to 10 minutes, then remove the corn and reserve the spiced butter.
  9. Using a paper towel, rub oil over the grill grates to prevent sticking.
  10. Place the corn on the grill and brush the juice from the pouch over the corn.
  11. Grill the corn to taste, then remove and insert the skewers into the bottom of the corn.

To Serve:

Evenly spread with ramp mayo, drizzle with spicy ketchup, and sprinkle with Cotija cheese and chopped cilantro.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.

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