Grilled Ohio Corn with Amish Butter

Introduction

Sweet Ohio corn is already bursting with natural flavor—but when you grill it over the intense, even heat of the Arteflame grill and brush it with rich Amish butter, everything changes. The subtle smokiness, the golden char, and the creamy finish create a side dish that looks as good as it tastes. This recipe is all about letting fresh, local ingredients shine with smart grilling techniques that elevate every bite.

Ingredients

• 6 ears of fresh Ohio sweet corn, husks removed
• 1/2 cup Amish butter, melted
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (optional for garnish)

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 the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins into the center fire pit of the Arteflame grill.
3. Stack dry, seasoned firewood over the napkins.
4. Light the paper and allow the wood to catch, heating for about 20 minutes until the cooktop is ready and evenly hot.

Step 2: Prep the corn

1. While the grill is heating, remove the husks and silk from the corn.
2. Brush each ear of corn generously with melted Amish butter.
3. Season lightly with salt and black pepper.

Step 3: Grill the corn

1. Place the corn directly onto the Arteflame flat cooktop, positioning it closer to the center for deeper sear lines or further out for a slower roast.
2. Use tongs to roll the corn occasionally so all sides get evenly charred, about 8–12 minutes total depending on grill heat.
3. During grilling, brush with additional melted Amish butter.

Step 4: Serve

1. Remove from the grill when kernels are slightly smoky and blistered.
2. Immediately brush again with Amish butter and garnish with chopped parsley if desired.

Tips

• Use the inner ring of the cooktop if you prefer a quick char and smokier flavor.
• Grill the corn while steaks rest after reverse searing to use the different temperature zones efficiently.
• Always use butter over oil for a richer flavor finish.
• Don’t overcook—corn should stay juicy and slightly crisp.
• Use long tongs to rotate the ears and keep even contact with the grill surface.

Variations

• Chili Lime Corn: Add a squeeze of lime and sprinkle with chili powder after grilling.
• Herb Garlic Corn: Add minced garlic and fresh thyme to the melted butter for a fragrant finish.
• Parmesan Crusted Corn: After grilling, roll corn in shredded parmesan cheese and return to the grill for 1 minute.
• Maple Butter Corn: Mix a tablespoon of maple syrup into the Amish butter for a sweet-savory glaze.
• Spicy Cajun Corn: Stir Cajun seasoning into the butter for a southern-style kick.

Best pairings

• Reverse-seared ribeye or filet prepared on the center grate
• Grilled asparagus with lemon butter on the flat cooktop
• Chilled Ohio heirloom tomato salad
• Dry rosé or a chilled pale ale

Conclusion

Grilled Ohio corn with Amish butter is an unbeatable combination of local flavor and perfect grilling technique. Simplicity delivers maximum taste here, and the Arteflame grill’s multiple heat zones make it effortless. Whether you're complementing a steak or feeding a summer crowd, this is a guaranteed hit straight from the griddle.