Charred Utah Corn with Lime Butter

Introduction

There’s nothing quite like grilled sweet corn kissed by real wood fire. On the Arteflame grill, we’re taking fresh summer corn to a next-level flavor experience with a Utah-inspired lime butter. The corn caramelizes beautifully on the flat griddle cooktop, getting crisp on the outside while the kernels stay juicy and sweet. The buttery lime finish cuts the natural sugars with acidity and zest, making this dish a standout at any backyard meal. Best of all, the Arteflame grill makes this recipe simple—no pots, no pans, no oven. Every element is fire-grilled to perfection.

Ingredients

• 6 ears sweet corn, shucked
• 4 tbsp salted butter (room temperature)
• Zest of 2 limes
• Juice of 1 lime
• 1 tsp kosher salt
• 1/2 tsp chili powder (optional for heat)
• Fresh chopped cilantro (garnish, optional)
• Pinch of black pepper

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up your Arteflame Grill

1. Place 3 paper napkins in the center of your Arteflame grill and pour vegetable oil over them.
2. Stack dry firewood over the soaked napkins in a teepee shape.
3. Light the paper and allow the fire to establish. In about 20 minutes, your cooktop will be hot and ready.

Step 2: Prepare the lime butter

1. In a small bowl, mix softened butter with lime zest, lime juice, salt, black pepper, and chili powder.
2. Set aside for brushing on after grilling.

Step 3: Grill the corn

1. Place the corn cobs directly on the flat top griddle, closer to the center for higher heat.
2. Roll the corn every 2 minutes for a total of 10–12 minutes until golden char marks form and the kernels are tender and caramelized.

Step 4: Finish with Utah lime butter

1. Remove corn from the grill and brush immediately with the prepared lime butter to let it melt into each groove.
2. Optionally, sprinkle chopped cilantro on top for a bright finish.

Tips

• The closer to the center of the cooktop, the hotter the zone. Use this area to caramelize the corn, then move it outward to keep warm.
• Butter adds deeper flavor than olive oil—don’t skip it!
• Make sure the butter is soft for easy spreading.
• Finish buttering while the corn is hot for maximum flavor absorption.
• Always rotate the corn to prevent over-charring on one side.

Variations

1. Parmesan Lime Corn: Sprinkle finely grated parmesan over the lime-buttered corn right after grilling for a savory bite.
2. Smoky Chipotle Corn: Add 1 tsp chipotle powder to the butter mix for a smoky-spicy flavor.
3. Herb Garden Corn: Stir fresh thyme and parsley into the butter instead of chili powder for an herby twist.
4. Coconut Lime Corn: Mix 1 tbsp of coconut cream with the butter for a sweet and tropical take.
5. Honey-Lime Corn: Add 1 tsp of honey into your lime butter for sweet heat harmony.

Best pairings

• Reverse seared ribeye or NY strip steak from the center grill grate.
• Lemon-garlic grilled shrimp cooked on the flat top griddle.
• Icy cold Utah-style root beer or a crisp pilsner.
• Fresh watermelon slices or grilled peach halves as a light dessert.

Conclusion

Grilled corn with Utah lime butter is a backyard essential that’s both easy and insanely flavorful. Using the Arteflame grill ensures each cob is evenly roasted and infused with fire-kissed character. Whether as a side to grilled meats or a star veggie on your plate, this recipe delivers big summer flavor using just flame and fresh ingredients.