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
- (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
- (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.