Nevada-Spiced Grilled Corn on Arteflame

Introduction

Nevada-Spiced Grilled Corn is a smoky, spicy, and flavorful twist on traditional grilled corn. Prepared on the Arteflame grill, this recipe brings out an unmatched char and caramelization without burning the kernels—thanks to the flat top cooktop. You’ll love how the bold Nevada-style seasoning pairs with the natural sweetness of corn and how easy it is to grill everything outside with virtually no cleanup.

Ingredients

• 6 ears of fresh sweet corn, husked
• 1/2 cup unsalted butter, melted
• 2 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tablespoon lime juice (optional)
• Chopped fresh cilantro (optional for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the grill base.
3. Stack dry firewood on top of the napkins.
4. Light the paper and let the fire burn. The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the Nevada Seasoning

1. In a bowl, mix together smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
2. Stir the seasoning mix into the melted butter until fully combined.

Step 3: Season the Corn

1. Brush each ear of husked corn generously with the Nevada-spiced butter mixture.
2. Reserve some of the spiced butter for brushing after grilling.

Step 4: Grill the Corn

1. Place the corn directly onto the Arteflame flat griddle cooktop, close to the inner edge for a hotter sear.
2. Rotate the corn every 2–3 minutes for even caramelization, cooking for a total of 10–12 minutes until lightly charred and golden all around.

Step 5: Finish and Serve

1. Remove corn from the grill and immediately brush with remaining spiced butter.
2. Drizzle with lime juice and garnish with chopped cilantro if desired.
3. Serve hot and enjoy while the flavors are sizzling fresh.

Tips

• For an even sear, keep the corn in constant motion and roll it gently while on the grill.
• Use butter instead of oil—it enhances flavor and helps the spices stick better.
• Grill the corn closer to the center for more charring or use the outer edge for a slower roast.
• Double your seasoning batch and keep it for meats or veggies—it’s that versatile!

Variations

1. Sweet Heat Corn: Add 1 tablespoon of brown sugar to the spice mix for a sweet-spicy caramelized flavor.
2. Lime Zest Explosion: Add 1 teaspoon lime zest and 1/2 teaspoon ground coriander to amplify citrus notes.
3. Smoked Cheddar Corn: Sprinkle smoked cheddar over freshly grilled corn for a melty, savory finish.
4. Herbed Parmesan: Mix 2 tablespoons of grated Parmesan and chopped rosemary into the final buttery glaze.
5. Tex-Mex Street Corn: Top with crumbled cotija cheese and a dollop of sour cream after grilling for a street-food vibe.

Best pairings

• Reverse-seared ribeye or skirt steak grilled on the center grate
• Grilled citrus-marinated chicken thighs
• Griddled garlic mushrooms and charred peppers
• Buttery grilled sourdough or focaccia
• Fresh lime margaritas or iced horchata

Conclusion

Nevada-Spiced Grilled Corn is a showstopper side dish that's bold, smoky, and surprisingly simple to make on the Arteflame grill. With its unique cooktop design offering perfect caramelization and no flare-ups, your grilled corn will be a golden masterpiece every time. You’ll enjoy the flavor-packed profile this recipe delivers, whether at a backyard gathering or a weekend cookout. Enjoy the simplicity, flavor, and satisfaction of grilling like a pro—Arteflame style.