New Hampshire Maple Butter Corn on the Cob

Introduction

Smoky, sweet, and simple—this New Hampshire Maple Butter Corn on the Cob is a game-changer for your summer grilling menu. We’ll teach you how to take fresh corn and caramelize it right on the Arteflame flat top cooktop to create a rich, buttery bite with just a touch of maple sweetness. By grilling on the Arteflame, you’ll get that perfect, golden sear without ever burning your food.

Ingredients

• 6 ears of fresh sweet corn, husked
• 1/2 cup unsalted butter, softened
• 2 tablespoons pure New Hampshire maple syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• Optional: fresh chopped chives or parsley for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil over three paper napkins and place them in the base of the Arteflame grill.
2. Stack dry firewood on top of the napkins.
3. Light the napkins and let the grill heat up for about 20 minutes until the flat top is sizzling hot near the center and warm toward the edge.

Step 2: Make the Maple Butter

1. In a small bowl, blend the softened butter with New Hampshire maple syrup, sea salt, and black pepper until creamy.
2. Set aside at room temperature.

Step 3: Grill the Corn

1. Place the ears of corn directly onto the flat cooktop area of the Arteflame grill.
2. Position the corn closer to the center for a quicker sear or move toward the outer edge for a slower roast.
3. Rotate the corn every few minutes to ensure an even golden char on all sides (about 10-12 minutes total).

Step 4: Brush with Maple Butter

1. Once the corn is beautifully grilled, brush each ear generously with the New Hampshire maple butter while it’s still hot.
2. Let the butter melt into the kernels and get a final sizzle on the cooktop if desired.
3. Finish with a sprinkle of chopped chives or parsley for color and freshness.

Tips

• Use fresh, high-quality sweet corn for the sweetest flavor—look for corn with plump kernels and bright green husks.
• Keep the Maple Butter nearby and reapply as needed while grilling to build more flavor.
• Rotate the corn continuously for even caramelization and to avoid drying out the kernels.
• Keep corn close to the center of the Arteflame cooktop for a faster char; move it outward for a gentler cook.
• Don’t worry about food sticking—the seasoned steel flat top of the Arteflame provides a natural nonstick cooking surface.

Variations

• Smoky Chipotle Corn: Add 1 tsp chipotle powder to the maple butter for a smoky, spicy kick.
• Parmesan Maple Corn: Sprinkle grated Parmesan over the corn after brushing with maple butter.
• Bacon-Wrapped Corn: Wrap corn in bacon strips before grilling. Grill low and slow on outer edge for crispy bacon.
• Garlic Herb Maple Butter Corn: Mix in roasted garlic and chopped thyme into the maple butter for savory depth.
• Lime Zest Maple Corn: Add lime zest and a pinch of cayenne to the maple butter for a tangy-citrus twist.

Best pairings

• Reverse-seared ribeye or NY strip from the Arteflame center grill grate
• Grilled peach and burrata salad
• Chilled rosé or maple bourbon cocktail
• Skillet-style cornbread cooked on the outer griddle
• Grilled asparagus or Brussels sprouts with brown butter

Conclusion

This recipe for New Hampshire Maple Butter Corn on the Cob is proof that even the simplest ingredients can become sensational on the Arteflame grill. With little prep and no dirty pans, you’ll impress your guests with corn that’s grilled to golden perfection and dripping with buttery, maple goodness.