Grilled North Dakota Sweet Corn with Herb Butter

Introduction

There's something magical about freshly harvested North Dakota sweet corn grilled to perfection. Using the Arteflame Grill, we let the natural sweetness of corn shine through, enhanced only by smoky char and melted herb butter. This recipe keeps it rustic, beautiful, and bursting with flavor. The unique flat top griddle of the Arteflame delivers a consistently even sear without flare-ups, giving your corn a deep, rich caramelization you can’t get anywhere else. Best of all? It’s simple, stress-free, and everything’s done right there on the grill—no pots, no pans, no oven—all flavor.

Ingredients

• 6 ears of freshly harvested North Dakota sweet corn, husks on
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon thyme leaves
• Salt and freshly ground black pepper to taste
• 1 teaspoon lemon zest (optional)

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. Soak 3 paper napkins with vegetable oil and place them in the grill bowl.
2. Stack dry firewood over the napkins.
3. Light the napkins and allow the firewood to catch fire. In about 20 minutes, your Arteflame grill will be ready with high heat zones across the cooktop.

Step 2: Prepare the Herb Butter

1. In a small bowl, mix softened butter with chopped parsley, chives, thyme, salt, pepper, and lemon zest (if using).
2. Cover and set aside to let the flavors meld.

Step 3: Grill the Corn in the Husk

1. Place the whole corn, husk and all, directly on the flat cooktop griddle, near the inner hotter zone.
2. Rotate the corn every 3–4 minutes for even charring. Grill for about 20–25 minutes, or until the husks are charred and corn inside feels tender to the touch.

Step 4: Finish and Serve

1. Carefully remove corn from the grill and peel back the husks (use gloves—it's hot!).
2. Place the corn back on the cooler outer area of the griddle for 2–3 minutes to get a light, direct sear and slight caramelization on the kernels.
3. Brush each ear generously with the herb butter and serve immediately.

Tips

• If your corn outer husks are very dry, soak the corn in water for 15 minutes first to prevent the husk from burning too quickly.
• Use a pair of tongs and gloves to handle the hot husks easily.
• Grill corn with the husks tied back for even more caramelization on the kernels.
• The herb butter can be prepped ahead and even frozen for later use.
• Add a sprinkle of Parmesan after brushing with butter for an extra layer of flavor.

Variations

1. Garlic Parmesan Sweet Corn: Add 1 teaspoon of minced garlic and 1/4 cup grated Parmesan to your herb butter for a bold savory twist.
2. Smoky Chipotle Corn: Mix chipotle powder and smoked paprika into the butter and finish with a squeeze of lime juice.
3. Mexican Street Corn Style: After grilling, slather corn with mayo, add cotija cheese, sprinkle chili powder, and finish with lime and cilantro.
4. Honey Herb Corn: Stir a tablespoon of honey into the herb butter for a sweet, floral undertone.
5. Lemon Dill Butter Corn: Swap thyme and chives for fresh dill and double the lemon zest for a bright, citrusy flavor.

Best pairings

• Reverse seared ribeye or NY strip steak on the same grill
• Grilled garlic bread slathered in leftover herb butter
• Fresh tomato and cucumber salad with vinegar dressing
• Chilled dry rosé or crisp lager beer
• Grilled peaches or berries with vanilla ice cream for dessert

Conclusion

Grilling North Dakota sweet corn on the Arteflame grill delivers unbeatable flavor, beautiful texture, and simple prep. This rustic dish brings out the richness of fresh corn while adding smoky, buttery goodness. Whether served beside meats or enjoyed as the star of the meal, it's always a hit.