Pennsylvania Grilled Corn on the Cob with Amish Butter

Introduction

Few things capture the flavor of a Pennsylvania summer better than sweet corn fresh from the farmers market, grilled to perfection on the Arteflame grill. With no pot or lid needed, the Arteflame’s unique flat steel cooktop sears the corn evenly in its own juices, locking in natural flavors with a kiss of Amish butter and sea salt. The result? Corn that's smoky, sweet, and irresistibly buttery. This recipe is insanely easy to prepare, with little cleanup and big flavor. Let’s fire up the grill and get cooking!

Ingredients

• 6 ears of fresh sweet Pennsylvania corn, husked
• 3 tbsp Amish butter, melted
• 1 tsp sea salt
• Optional: Freshly cracked black pepper or smoked paprika

Instructions

Step 1: Light the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Lay the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire build; the grill is ready in about 20 minutes.

Step 2: Prep the Corn

1. Husk and clean the corn, removing all silks.
2. Brush each ear lightly with some of the melted Amish butter.
3. Sprinkle with sea salt.

Step 3: Grill the Corn

1. Place the corn on the hotter center area of the flat top griddle, rotating slowly for an even sear.
2. Grill for 12 - 15 minutes, turning every few minutes until the corn is golden brown and slightly charred.

Step 4: Finish and Serve

1. Brush each ear of corn with more melted Amish butter just before removing from the grill.
2. Sprinkle extra sea salt and optional spices (like smoked paprika or black pepper) to taste.
3. Serve immediately while hot.

Tips

• Use Amish butter for rich flavor; it holds up better to grilling compared to oils.
• Grill corn close to the center for more char and sweetness, but rotate often to avoid over-caramelization.
• If rewarming is needed, use the cooler outer edges of the Arteflame cooktop.

Variations

1. Chili Lime Corn: Add a squeeze of lime and sprinkle chili powder over buttered corn for a zesty Mexican twist.
2. Parmesan Herb Corn: After grilling, dust with grated parmesan cheese and chopped fresh parsley.
3. Maple Butter Corn: Mix Amish butter with a teaspoon of maple syrup before brushing it onto the corn.
4. Garlic Butter Corn: Stir in minced garlic into melted butter before grilling for a savory touch.
5. Street Corn Style: Spread sour cream, cotija cheese, chili powder, and cilantro on grilled corn for an Elote-style variation.

Conclusion

There’s nothing like the smoky sweetness of Pennsylvania farmer’s market corn grilled on the Arteflame. With a buttery exterior and flavors seared in from the high-heat griddle, this recipe is a summer staple. It’s fast, easy, and makes you feel like a grilling pro. Serve it up at your next BBQ and enjoy the compliments.

Best Pairings

• Grilled ribeye steak seared on the center Arteflame grate
• Fresh garden salad with balsamic glaze
• Lemonade or an ice-cold Pennsylvania craft beer
• Roasted red potatoes grilled on the Arteflame