Cooking corn on the cob in a clay pot brings out a deep, earthy flavor and enhances the sweetness of the corn. The slow, even heat distribution of the clay pot gives the corn a tender texture, making this an exceptional way to enjoy this summer favorite. Here’s a rustic, yet delicious recipe to try.
Ingredients:
- 4 ears of fresh corn on the cob, husked
- 2 tablespoons unsalted butter (or olive oil)
- 1 teaspoon smoked paprika (optional for a smoky flavor)
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh cilantro or parsley (optional, for garnish)
- Lime wedges (for serving)