Arteflame Grilled Nebraska Corn on the Cob

Introduction

There's nothing quite like the taste of fresh Nebraska corn on the cob grilled to perfection. Using the Arteflame grill, you get a beautiful char while locking in the juicy, natural sweetness of the corn. The solid steel cooktop prevents burning, and the butter adds a rich, indulgent flavor. The result? A perfectly grilled dish with a hint of smokiness that pairs well with any meal.

Ingredients

• 6 ears of fresh Nebraska corn, husked
• 1/2 cup unsalted butter, melted
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional, for heat)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins inside the grill and stack firewood on top.
3. Light the napkins and wait for the firewood to catch.
4. Let the grill heat up for about 20 minutes until the cooktop reaches optimal grilling temperature.

Step 2: Prepare the Butter Mixture

1. In a small bowl, mix the melted butter with salt, black pepper, paprika, parsley, garlic powder, and cayenne pepper (if using).
2. Stir well until all ingredients are combined.

Step 3: Grill the Corn

1. Place the ears of corn directly on the flat cooktop griddle, positioning them closer to the center for higher heat.
2. Use a brush to generously coat each ear with the butter mixture.
3. Turn the corn every 2-3 minutes to cook evenly and develop slight charring on all sides.
4. Continue basting with butter as needed for deep flavor.
5. Total grilling time should be about 12-15 minutes or until the corn is tender and lightly charred.

Step 4: Serve and Enjoy

1. Remove the corn from the grill and place on a serving platter.
2. Brush with any remaining butter mixture.
3. Garnish with extra parsley and a sprinkle of sea salt.
4. Serve immediately and enjoy!

Tips

• For extra depth, soak the corn in salted water for 10 minutes before grilling.
• Use a heat-resistant brush to apply the butter while grilling.
• Turn the corn frequently to prevent over-charring.
• Always grill closer to the center for higher heat, then move outward if needed.

Variations

1. Parmesan Garlic: Sprinkle freshly grated Parmesan cheese over the grilled corn and add an extra pinch of garlic powder.
2. Chili Lime: Squeeze fresh lime juice over the grilled corn and sprinkle with chili powder and cotija cheese.
3. Honey Butter: Mix honey into the melted butter before brushing onto the corn for a sweet and savory balance.
4. BBQ Ranch: Drizzle ranch dressing over the finished corn and sprinkle with smoked BBQ seasoning.
5. Mexican Street Corn: Slather grilled corn with mayonnaise, sprinkle with cotija cheese, and top with Tajín seasoning.

Best Pairings

• Grilled ribeye steak (seared at 1,000°F on the center grill grate)
• Smoked BBQ chicken
• Grilled shrimp skewers
• Campfire baked potatoes
• Fresh garden salad with balsamic dressing

Conclusion

Grilling Nebraska corn on the Arteflame grill gives it a smoky, slightly charred flavor that enhances its natural sweetness. With a buttery herb infusion and even cooking on the solid steel cooktop, this dish is a must-try! Experiment with different toppings for a unique twist every time.