Preparation

• In a medium bowl, combine the butter, honey, Sriracha, paprika, and 1/2 tsp. salt. Season to taste with more Sriracha and salt.
• Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.
• Slather about 1 Tbs. of butter on each ear of corn and serve.

Make Ahead Tips

The butter can be refrigerated, covered, for up to 1 week or frozen for up to 3 months. Bring to room temperature before using.