Grilled Idaho Corn on the Cob with Herb Butter

Introduction

Grilled to perfection on the Arteflame grill, this Idaho corn on the cob is cooked in its husk to retain moisture and flavor. Brushed with a rich herb butter, this recipe delivers a smoky sweetness that pairs beautifully with any grilled dish.

Ingredients

• 6 ears of fresh Idaho-grown corn, husks on
• 1/2 cup unsalted butter, melted
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and wait about 20 minutes for the grill to reach cooking temperature.

Step 2: Prepare the corn

1. Peel back the corn husks without removing them completely.
2. Remove the silk from each ear of corn.
3. Fold the husks back up to cover the corn.
4. Soak the corn in water for at least 10 minutes to prevent burning.

Step 3: Grill the corn

1. Place the corn directly on the flat cooktop of the Arteflame grill.
2. Grill for about 20 minutes, turning every 5 minutes.
3. The husks will darken and char slightly, while the corn steams inside.

Step 4: Make the herb butter

1. Melt the butter in a small dish.
2. Mix in chopped parsley, chives, garlic powder, salt, and pepper.

Step 5: Finish and serve

1. Carefully remove the corn from the grill.
2. Peel back or remove the husks.
3. Brush generously with herb butter.
4. Serve immediately and enjoy.

Tips

• Soaking the husks before grilling prevents them from burning and helps steam the corn.
• Turning the corn every 5 minutes ensures even cooking.
• Use high-quality butter for the best flavor.

Variations

• Spicy Garlic Butter: Add 1/2 teaspoon of cayenne pepper and a minced garlic clove to the herb butter for extra heat.
• Parmesan Basil Butter: Stir in 2 tablespoons of grated Parmesan and 1 teaspoon of finely chopped basil into the butter.
• Lime Cilantro Butter: Mix in 1 tablespoon of freshly squeezed lime juice and 1 tablespoon of chopped cilantro.
• Smoky Paprika Butter: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of cumin for a smoky twist.
• Honey Butter: Mix in 1 tablespoon of honey for a subtly sweet finish.

Best Pairings

• Grilled ribeye steak with a perfect sear
• Smoky grilled chicken thighs
• Fresh garden salad with balsamic vinaigrette
• Grilled shrimp skewers with lemon butter
• Homemade cornbread with honey drizzle

Conclusion

Grilled Idaho corn on the cob is a simple yet amazing dish that shines on the Arteflame grill. Cooking in the husk keeps the corn moist, while the herb butter adds the perfect finishing touch. Enjoy it as a side to any grilled meat or seafood.