Washington Garlic Butter Grilled Corn

Introduction

Sweet Skagit Valley corn is the true star of this recipe, and with the Arteflame grill, we bring out its fullest, smokiest, most buttery potential. Grilled right on the flat cooktop surrounding the 1,000F center grate, this corn is slathered in rich garlic butter, blistered to perfection, and served hot off the fire. This recipe makes use of the entire Arteflame grill experience—light wood fire cooking, direct heat flavor, perfect sears, and no burn zones. It's an ideal side or centerpiece dish for any summer gathering.

Ingredients

• 6 ears of fresh Skagit Valley sweet corn, husked
• 1/2 cup (1 stick) unsalted butter, softened
• 4 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack small pieces of firewood on top of the napkins.
3. Light the paper and let the wood catch. Allow the grill to heat up for about 20 minutes.
4. You’ll know it’s ready when the center grate reaches 1,000F and the outer cooktop is sizzling hot near the center and progressively cooler towards the edges.

Step 2: Prepare the Garlic Butter

1. In a small bowl, combine the softened butter with minced garlic, sea salt, and black pepper.
2. Mix thoroughly and set aside. The butter will melt beautifully when applied to hot corn.

Step 3: Grill the Corn on the Arteflame

1. Place the husked corn directly on the flat cooktop close to the center for high heat.
2. Roll the corn occasionally every 2–3 minutes to evenly char all sides.
3. After about 10–12 minutes, the corn should have a nice char with vibrant smoky flavor from the wood fire.

Step 4: Apply the Garlic Butter

1. While still hot, brush the garlic butter all over the grilled corn.
2. The heat from the corn will quickly melt the butter, letting it soak into the kernels.

Step 5: Finishing Touches

1. Sprinkle chopped parsley or fresh Parmesan for extra flavor, if desired.
2. Serve the corn immediately for best taste and appearance.

Tips

• Always use real butter instead of oil for grilling corn—it adds richer flavor and golden caramelization.
• Cook over the hotter part of the flat top for a quick char; then rotate to cooler zones to avoid overcooking.
• Prep your garlic butter in advance so you can baste the corn immediately after grilling.
• Arteflame’s griddle makes it easy to cook multiple ears simultaneously with perfectly even results.
• Since Arteflame has no lid, flipping and rotating the corn ensures even cooking on all sides.

Variations

1. Mexican Street Corn (Elote): After grilling, slather with garlic butter, top with Cotija cheese, chili powder, lime juice, and chopped cilantro.
2. Smoky Chipotle Corn: Mix butter with minced chipotle peppers in adobo sauce and grill as usual for a bold smoky heat.
3. Basil Pesto Grilled Corn: Swap garlic butter for basil pesto and sprinkle with grated Romano for an herby twist.
4. Lemon Herb Corn: Mix zest of one lemon and thyme into the butter. Grill and top with crumbly feta for a bright summer flavor.
5. Honey Butter Corn: Use 2 tbsp honey blended into the butter, grill, then top with a pinch of cinnamon or smoked paprika.

Best pairings

• Reverse-seared ribeye steak cooked to medium-rare on the Arteflame center grate
• Grilled peaches or pineapple slices on the outer edge of the flat top
• A crisp glass of Washington Sauvignon Blanc
• Fresh garden salad with citrus vinaigrette
• Grilled artisan bread brushed with herb butter

Conclusion

There’s nothing quite like Washington’s Skagit Valley corn caramelized over the open flame of the Arteflame grill and enriched with sweet, savory garlic butter. This is the kind of dish that elevates backyard grilling into an irresistible gourmet experience—all without pots, pans, or an oven. Just fire, flavor, and food cooked to perfection.