Ingredients
1/2 cup butter, softened2 tablespoons honey1 tablespoon Sriracha chili sauce1 teaspoon smoked paprika1/2 teaspoon kosher salt8 small ears sweet corn, husked1/4 cup waterAdditional smoked paprika, optional
Preparation
Mix first 5 ingredients. Place each ear of corn on a 12x12-in. piece of heavy-duty foil; 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.
