Smoky Grilled Arkansas Sweet Corn with Spicy Garlic Butter

Introduction

Summer barbecues are simply not complete without the quintessential side dish: corn on the cob. However, we are not just making standard boiled corn; we are elevating local Arkansas sweet corn by searing it to perfection on the grill and slathering it in a homemade spicy garlic butter. This recipe captures the essence of Southern cooking—simple ingredients, bold flavors, and a touch of smoke. The high heat of the grill caramelizes the natural sugars in the corn, creating a delightful crunch that pairs flawlessly with the creamy, heat-infused butter. Whether you are using an Arteflame flat top or a standard grate, this method ensures every kernel is juicy and bursting with flavor. Get ready to turn a humble vegetable into the star of your backyard cookout with this easy yet impressive recipe.

Ingredients

The Corn

• 6 to 8 ears of fresh Arkansas sweet corn, husked and silk removed
• 2 tablespoons olive oil or melted butter (for coating prior to grilling)

The Spicy Butter

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust based on heat preference)
• 1 teaspoon garlic powder (or 2 cloves fresh minced garlic)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• Fresh parsley or cilantro, finely chopped (optional for garnish)

Instructions

Step 1: Prepare the Grill and Corn

1. Begin by firing up your grill. If you are using an Arteflame, build a medium fire in the center to allow the flat cooktop to reach a searing temperature (around 400°F).
2. While the grill heats up, ensure all husks and silk are completely removed from the corn.
3. Lightly brush each ear of corn with olive oil. This prevents sticking and helps conduct heat for that beautiful golden char.

Step 2: Make the Spicy Butter

1. In a small mixing bowl, combine the softened butter, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
2. Mash the ingredients together with a fork until the spices are evenly distributed throughout the butter.
3. Set the butter aside at room temperature so it is ready to melt instantly over the hot corn.

Step 3: Grill the Corn

1. Place the corn directly onto the hot grill grates or the flat steel plancha surface.
2. Grill for approximately 10 to 15 minutes.
3. Turn the corn often using tongs, ensuring that all sides develop a nice, golden-brown char without burning. The kernels should be tender and bright yellow.

Step 4: Season and Serve

1. Remove the corn from the grill and place it on a serving platter.
2. Immediately brush a generous amount of the spicy butter mixture over each ear while they are still steaming hot.
3. Garnish with fresh chopped parsley or cilantro and serve immediately.

Tips

To achieve that restaurant-quality char without drying out the kernels, soaking the corn isn't necessary if you are grilling it naked over high heat, but keeping a close eye on it is crucial. If you are using an Arteflame, place the corn directly on the flat steel griddle. This surface provides an even sear that standard grates sometimes miss, caramelizing the sugars uniformly. Make sure your butter is completely softened before mixing in the spices to ensure an even distribution of flavor; cold butter clumps will lead to uneven seasoning. If you prepare the spicy butter ahead of time, let the flavors meld in the refrigerator for an hour, but bring it back to room temperature before slathering it on the hot corn. Finally, brush the corn lightly with oil before it hits the heat to prevent sticking and encourage that beautiful golden-brown caramelization we all crave.

Variations

While the spicy garlic butter is a massive crowd-pleaser, sweet corn is an incredibly versatile canvas for various flavor profiles. You can easily adapt this recipe to suit your dietary needs or taste preferences. If you aren't a fan of heat, swap the cayenne for extra herbs or parmesan cheese. For a dairy-free option, use a high-quality plant-based butter or infused olive oil. The goal is to complement the natural sweetness of the Arkansas corn, not overpower it. Experimenting with different acids and herbs can completely transform the dish. Here are a few creative twists you can try at your next cookout to keep things exciting:

• Mexican Street Style: Top with mayonnaise, cotija cheese, lime juice, and chili powder.
• Sweet & Savory: Mix honey or maple syrup into the butter with a pinch of cinnamon.
• Herb Garden: Use fresh basil, thyme, and rosemary instead of spicy peppers.
• Citrus Burst: Add lemon and orange zest to the butter for a zesty, fresh kick.
• Bacon Wrapped: Wrap the corn in bacon slices before grilling for a savory crunch.

Best pairings

This spicy grilled corn is robust enough to stand alongside the heartiest of main courses. The sweetness of the corn cuts through rich, fatty meats, making it the perfect companion for a thick ribeye steak or slow-smoked BBQ ribs. If you are planning a lighter menu, serve this alongside grilled chicken skewers marinated in lemon and herbs; the citrus notes will brighten up the spicy butter. For a seafood feast, pair it with blackened shrimp or cedar-plank salmon, where the smoke ties the whole meal together. Don't forget the drinks—an ice-cold lager, a crisp pilsner, or a refreshing lime margarita helps cool down the palate after a bite of that cayenne-spiced butter. This dish anchors any summer menu, bridging the gap between appetizers and the main event with ease and style.

Conclusion

Mastering the art of grilling Arkansas sweet corn is less about complex cooking techniques and more about respecting the fresh produce. By combining the high-heat searing capabilities of your grill with a bold, spicy butter, you create a side dish that is memorable, textural, and deeply satisfying. This recipe proves that you don't need a long list of ingredients to create something spectacular; you just need fresh produce, good fire, and quality spices. As you serve this to your friends and family, watch how quickly the platter empties. It is messy, delicious, and undeniably fun to eat. So, fire up your Arteflame, shuck that fresh corn, and get ready to enjoy the ultimate taste of summer with every spicy, buttery bite.