Categories: Sides

Ingredients

• 1/2 cup butter, softened
• 2 tbsp. honey
• 1 tbsp. Sriracha
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 8 small ears sweet corn, husks removed
• 1/4 cup water
• Additional smoked paprika

Directions

1. Mix first 5 ingredients. Place each ear corn on a 12×12 inch piece of heavy duty foil; spread with 1 tbsp. butter mixture. Wrap foil around corn, sealing tightly. Place in a slow cooker.

2. Add water; cook, covered, on LOW until corn is tender, 3-4 hours. Sprinkle corn with additional paprika before serving.

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