Monday, November 3, 2014

Sriracha Corn in the Sous Vide Supreme

Here's a quick and easy recipe for those Sriracha lovers out there.  What I love about this recipe is that the Sriracha gets into all the crevices of the corn. Soooo good.

Sriracha Corn on the Cob

2 pieces, corn on the cob, shucked
1/2 cup of Sriracha
1/2 tablespoon of butter
Parmesan cheese (or your favorite cheese), shredded

Fill and preheat the SousVide Supreme water oven to 182F/83.5C

Take each corn cob and use a basting brush to coat the corn all over with Sriracha sauce.

Place coated cobs into a vacuum seal bag with the butter.  Vacuum and seal.

Submerge in the water bath and cook for 30-45 minutes.  Carefully remove from the water bath and remove the cobs from the bag.  Sprinkle the hot cobs with cheese. Serve hot. 


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From SousVide Supreme:
  • (1) SousVide Supreme Water Oven
  • (1) SousVide Supreme VS3000 Sealer (includes 12 pouches)
  • (4) boxes sous vide cooking pouches (100 pouches)
  • (1) box of two sous vide cooking pouch rolls (approx 40 - 60 pouches)
  • (2) sous vide cookbooks
    • Sous Vide for the Home Cook 
    • Sous Vide : The Cookbook
From Lone Mountain Wagyu:
  • (2) 100% Wagyu beef filet mignon steaks
  • (2) 100% Wagyu ribeye steaks
  • (2) pounds 100% Wagyu ground beef
  • (3) pounds 100% Wagyu brisket flat
  • (1) 100% Wagyu chuck roast
From Gunter Wilhelm Cutlery:
  • (6) steak knives
  • (1) Butcher's cleaver
  • (1) 7-inch Santuko knife

Disclosure: I was given a SousVide Supreme Demi and vacuum sealer in exchange for recipe development. 
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