Courtesy of Catherine Enfield (Munchie Musings)
Serves 2 (easily multiplies, but keep corn in a single layer in the pouches)

INGREDIENTS

• 2 pieces fresh corn on the cob, shucked
• 1/2 cup (120 ml) Sriracha
• 1/2 tablespoon (7 g) butter
• Parmesan cheese (or your favorite cheese), shredded

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 182F/83.5C
2. Take each corn cob and use a basting brush to coat the corn all over with Sriracha sauce.
3. Put coated cobs into a cooking pouch, add the butter, and vacuum seal.
4. Submerge the pouch in the water bath and cook for 30 to 45 minutes.
5. Carefully remove the pouch from the water bath and remove the cobs from the pouch.
6. Sprinkle the hot cobs with cheese and serve immediately.