Smoky Delaware Grilled Corn with Zesty Old Bay Butter

Introduction

There is a distinct, nostalgic flavor profile that defines summer along the mid-Atlantic coast, where the salt air meets the sweetness of local agriculture. This Delaware Grilled Corn recipe captures that very essence, elevating a humble side dish into the star of your backyard barbecue. By combining the natural sugars of fresh, peak-season sweet corn with the savory, celery-salt heat of Old Bay seasoning, you create a flavor contrast that is addicted. Using an Arteflame grill adds a layer of smoky sophistication that boiling simply cannot achieve. The high-heat sear caramelizes the kernels, creating a golden crust that pairs perfectly with the melting, spiced butter. Whether you are hosting a seafood boil or a casual steak night, this dish brings the boardwalk vibes directly to your table.

Ingredients

• 4 to 6 ears of fresh Sweet Corn (husks pulled back or removed)
• 1 stick (1/2 cup) Unsalted Butter, softened to room temperature
• 2 tablespoons Old Bay Seasoning (adjust to taste for heat)
• 1 tablespoon Fresh Parsley, finely chopped (optional for garnish)
• Canola or Vegetable Oil (for coating the grill surface)

Instructions

Step 1: Prepare the Compound Butter

1. In a small mixing bowl, combine the softened unsalted butter with the Old Bay seasoning.
2. Using a fork or a small spatula, mash the ingredients together until the spice blend is evenly distributed throughout the butter.
3. Stir in the fresh chopped parsley if you are using it for extra color and freshness.
4. Set the butter aside at room temperature so it remains spreadable, or roll it into a log in plastic wrap and refrigerate if making it days in advance (just let it soften before serving).

Step 2: Fire Up the Arteflame Grill

1. Build a medium-sized fire in the center of your Arteflame grill to get it ready for cooking.
2. Allow the flat cooktop griddle to heat up. You want a medium-high heat zone, which is generally found towards the center of the cooktop ring, just outside the direct flames.
3. Lightly oil the cooktop surface to ensure the corn does not stick and to help conduct the heat for that perfect sear.

Step 3: Grill the Corn

1. Place the husked corn cobs directly onto the hot, oiled cooktop surface.
2. Rotate the corn every 2 to 3 minutes. You are looking for a beautiful golden-brown color with spots of char on all sides.
3. Continue grilling for approximately 10 to 12 minutes total, depending on the size of the kernels, until the corn is tender and vibrant yellow.

Step 4: Season and Serve

1. While the corn is still piping hot off the grill, immediately brush or slather it generously with the Old Bay compound butter. The heat will melt the butter, allowing the spices to seep between the kernels.
2. Plate the corn on a platter and sprinkle a little extra Old Bay on top for presentation.
3. Serve immediately while warm and buttery.

Tips

To achieve the absolute best results with your Delaware Grilled Corn, timing and temperature are everything. Since the Arteflame cooktop provides different heat zones, utilize them to your advantage. Start searing the corn closer to the center to get those appetizing char marks quickly, then move the cobs to the outer edge of the ring to finish cooking through without burning. If you prefer to keep the husks on for presentation, be sure to soak the corn in water for at least 30 minutes before grilling to prevent the husks from catching fire. Additionally, ensure your butter is truly soft before mixing; if it is too cold, the Old Bay won't incorporate evenly, leading to pockets of dry spice rather than a smooth, savory glaze.

Variations

While the classic Old Bay and butter combination is a staple of Delaware cuisine, grilled corn is a versatile canvas that welcomes creativity. You can easily tweak the compound butter to match the theme of your main course or to accommodate different dietary preferences without losing that smokey grilled essence. Here are a few delicious twists to try:

• The Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the butter mixture for extra heat.
• Citrus Twist: Zest a lime into the butter and squeeze fresh lime juice over the corn just before serving.
• Cheesy Delight: After buttering, roll the corn in grated Parmesan or Cotija cheese for a texture similar to street corn.
• Garlic Lover's: Roast a clove of garlic on the grill, mash it, and mix it into your butter for a deep, savory punch.
• Vegan Option: Swap the dairy butter for a high-quality plant-based butter or olive oil brush.

Best pairings

This smoky, savory corn is robust enough to stand on its own, but it truly shines when served alongside other summer favorites. The celery salt and spices in Old Bay naturally complement seafood, making this the perfect side dish for a crab boil, grilled shrimp skewers, or a cedar-plank salmon. However, the sweetness of the corn also cuts through the richness of heavier meats. It pairs exceptionally well with:

• Grilled Ribeye or Porterhouse: The sweet corn balances the savory umami of the steak.
• Classic Cheeseburgers: A quintessential backyard BBQ duo.
• Maryland Blue Crabs: A regionally appropriate and thematic pairing.
• Crisp Lager or Summer Ale: The carbonation cleanses the palate after the buttery richness.

Conclusion

Delaware Grilled Corn with Old Bay Butter is more than just a side dish; it is a celebration of regional flavors and the joy of outdoor cooking. By using the Arteflame, you achieve a texture and depth of flavor that boiling simply cannot replicate. The smokiness of the char, the pop of fresh sweet corn, and the savory, salty kick of the seasoning create a bite that is undeniably satisfying. Whether you are a Delaware local or just bringing a taste of the coast to your backyard, this recipe is guaranteed to become a summer staple. Fire up the grill, slather on that butter, and enjoy the simple pleasures of great food shared with friends.