A restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
Ingredients
- 1/2 cup butter, softened
- 2 tablespoons honey
- 1 tablespoon Sriracha chili sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 8 small ears sweet corn, husked
- 1/4 cup water
- Additional smoked paprika, optional
Directions
- Mix first 5 ingredients. Place each ear of corn on a 12x12-in. piece of heavy-duty foil and spread with 1 tablespoon butter mixture. Wrap foil around corn, sealing tightly. Place in a 6-qt. slow cooker.
- Add water; cook, covered, on low 3-4 hours or until corn is tender. If desired, sprinkle corn with additional paprika before serving.
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