Crazy Corn on the Cob with Pickled Ramp Mayonnaise and Spicy Ketchup

Ingredients

Ingredients:

Rub:

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

Corn:

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

Overview

Equipment

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

Timing

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

Servings

Directions

Preheat water bath to 181°F (82.7°C).
Mix all of the ingredients for the rub seasoning and set aside.
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.
While the corn is cooking, prepare the mayonnaise and ketchup.
Combine the ingredients for each and adjust seasoning to your liking.
Put the spicy ketchup in a squeeze bottle or pastry piping bag.
Preheat the grill to high heat.
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.
Using a paper towel, rub oil over the grill grates to prevent sticking.
Place the corn on the grill and brush the juice from the pouch over the corn.
Grill the corn to taste, then remove and insert the skewers into the bottom of the corn.