Arizona Hatch Chile Grilled Corn

Introduction

There's nothing quite like grilled sweet corn cooked over an open flame. When you slather it in rich Hatch chile butter and finish it off with a sprinkle of cotija cheese, you get a flavor explosion that tastes like summer. This recipe is perfect for your next backyard gathering and highlights the convenience and versatility of the Arteflame grill.

Ingredients

• 4 ears of fresh sweet corn
• 4 tbsp unsalted butter, softened
• 2 Hatch chiles, roasted, peeled, and finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 cup crumbled cotija cheese
• 1 tbsp chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and allow the fire to burn for about 20 minutes until the Arteflame is heated and ready for grilling.

Step 2: Prepare the Hatch chile butter

1. In a small bowl, mix the softened butter with the chopped Hatch chiles, garlic powder, smoked paprika, and sea salt.
2. Stir until well combined and set aside.

Step 3: Grill the corn

1. Place the ears of corn directly on the flat cooktop griddle near the center for higher heat.
2. Turn the corn every 2-3 minutes, ensuring even charring and caramelization.
3. Grill for about 12 minutes or until the kernels are tender and lightly charred.

Step 4: Add the Hatch chile butter

1. Remove the corn from the grill and immediately slather each ear with the Hatch chile butter.
2. Let the butter melt into the hot kernels for maximum flavor.

Step 5: Garnish and serve

1. Sprinkle the grilled corn with crumbled cotija cheese and chopped cilantro.
2. Serve with lime wedges and enjoy the smoky, buttery goodness.

Tips

• For extra smoky flavor, grill the Hatch chiles on the Arteflame cooktop before mixing them into the butter.
• Grilling the corn with husks on will keep them juicier but remove them for direct charred flavor.
• For a spicier kick, add a pinch of cayenne pepper to the Hatch chile butter.

Variations

• Cheesy Jalapeño Corn: Swap Hatch chiles for jalapeños and mix shredded cheddar into the butter.
• Mexican Street Corn: Add mayo, chili powder, and a sprinkle of tajín seasoning.
• Garlic Parmesan Corn: Replace Hatch chiles with roasted garlic and top with grated parmesan.
• BBQ Bourbon Corn: Mix in a tablespoon of barbecue sauce and some bourbon into the butter.
• Cilantro-Lime Butter Corn: Add extra lime zest and finely chopped fresh cilantro to the butter.

Conclusion

Arizona Hatch Chile Grilled Corn is an easy, flavorful side dish that pairs perfectly with any grilled meal. With its smoky char, spicy butter, and cheesy finish, it's a must-try for every backyard barbecue enthusiast. Try this recipe on your Arteflame grill and taste the difference!

Best Pairings

• Grilled ribeye steak
• Smoky chipotle chicken
• BBQ pork ribs
• Grilled shrimp skewers
• A refreshing margarita or a cold craft beer