SLOW-COOKER SRIRACHA CORN

Slow-Cooker Sriracha Corn image

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

Provided by Taste of Home

Time 3h15m

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 209 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 287mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.