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Slow-Cooker Sriracha Corn

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
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    8 servings


  • 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


  • 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.
Nutrition Facts
1 ear of corn: 209 calories, 13g fat (8g saturated fat), 31mg cholesterol, 287mg sodium, 24g carbohydrate (11g sugars, 2g fiber), 4g protein.

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