West Virginia Grilled Sweet Corn with Ramp Butter

Introduction

Sweet summer corn reaches new heights when char-grilled on the Arteflame and finished with luscious garlic ramp butter. Inspired by West Virginia's rustic flavors and vibrant grilling traditions, this recipe blends simplicity with bold character. The unique cooking surface of the Arteflame flat top cooktop ensures caramelized corn with intense flavor and no burning—just golden, buttery perfection every time.

Ingredients

• 8 ears of sweet corn, husks removed
• 6 tablespoons unsalted butter, softened
• 1/2 cup chopped ramps (greens and bulbs)
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Fresh parsley (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of the Arteflame grill bowl.
2. Drizzle with vegetable oil until saturated.
3. Stack firewood over the oiled napkins.
4. Light the paper and let the wood catch fire.
5. Wait about 20 minutes until the cooktop is hot and ready. The inner griddle area should reach high heat—perfect for charring vegetables and meats.

Step 2: Make the ramp butter

1. In a bowl, combine softened butter, chopped ramps, lemon zest, salt, and pepper.
2. Mix well until fully blended, forming a smooth, fragrant compound butter.
3. Set aside at room temperature while the corn grills.

Step 3: Grill the corn

1. Place the corn directly onto the hot flat top cooktop, closer to the center for a deeper sear.
2. Rotate every 2-3 minutes to allow a char to develop on all sides.
3. Grill for 10–12 minutes or until the kernels are golden brown with a charred finish.

Step 4: Finish with ramp butter

1. Remove corn from the grill and immediately slather with generous spoonfuls of ramp butter on each ear so it melts into the hot kernels.
2. Serve warm, optionally garnished with chopped fresh parsley.

Tips

• Use butter instead of oil for maximum flavor during grilling.
• Move the corn closer to or farther from the center to control the sear and heat.
• Don’t over-char—aim for golden brown with slight caramelization for the best flavor.
• Serve immediately while hot so the ramp butter melts into every kernel.
• Store extra ramp butter in the fridge up to one week or freeze for future use.

Variations

1. Smoked Paprika Ramp Butter: Add 1/2 teaspoon smoked paprika for a smoky depth.
2. Spicy Ramp Butter: Mix in a pinch of cayenne pepper or chili flakes for heat lovers.
3. Herb Garden Butter: Add fresh thyme and rosemary to the ramp butter for an earthy tone.
4. Sweet & Savory Maple Butter: Incorporate 1 tablespoon maple syrup into the butter for a sweet finish that highlights the corn.
5. Citrus Ramp Butter: Swap lemon zest for orange or lime zest to add a unique citrus zing.

Best pairings

• Grilled ribeye steak using reverse searing method on Arteflame
• Chilled West Virginia peach sangria
• Roasted fingerling potatoes cooked on the Arteflame griddle
• Light arugula salad with balsamic vinaigrette
• Smoked cheddar mac and cheese on the Arteflame flat top

Conclusion

This West Virginia Grilled Sweet Corn with Ramp Butter showcases how perfectly the Arteflame grill handles vegetables. With that unforgettable flavor of charred corn blended with creamy, herbaceous garlic ramp butter, it’s a dish everyone wants seconds of. Let the grill do the work—and wow your guests with this regional favorite, upgraded with bold, charred goodness and buttery perfection.