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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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  • bjsilve0
    Feb 20, 2018

    Yummy and not that hot.

  • annrms
    Jul 15, 2017

    It's a keeper, for sure! I cut the corn off of 8 small ears of corn and cooked the recipe on the stove top using 3 tablespoons of butter and a tablespoon of oil to keep the butter from browning. I first saut?ed a diced small onion then added the seasonings, water and corn. I simmered it on medium-high heat for 10-15 minutes until water was almost evaporated and corn was crisp tender. Absolutely loved the combination of sweet, smoky, and hot!!

  • cynandtom
    Jul 10, 2017

    i love me some corn on the cob. This corn was amazing, and it also helped with any timing issues. If you are barbecuing, these babies are ready to go in the slow cooker, no worries.

  • badkitty1116
    Jul 3, 2017

    We had this last night with Porterthouse steaks and baked potatoes. This corn was amazing! It was a little smoky, sweet, spicy and tasty. Don't be scared to try this , the taste is subtle, the corn taste still comes through. I followed recipe exactly, but only had 6 ears corn. Cooked on low for 4-1/2 hrs then switched to keep warm . I did add a little more water as they steamed. First time using the slow cooker to cook corn and it came out great! Will definitely be making this many more times. Thank you for a new way to jazz up corn!