Charred New Jersey Sweet Corn on the Arteflame

Introduction

Nothing says summer in New Jersey quite like fresh sweet corn on the grill. With the Arteflame Grill, we’re turning up the flavor and making the most of that incredible caramelization that only comes from cooking over live fire. This recipe is all about simplicity, bold flavor, and showcasing the natural sweetness of Jersey corn. Grilling the corn directly on the Arteflame’s flat top cooktop delivers an even sear without ever burning, making each bite buttery, smoky, and unforgettable.

Ingredients

• 6 ears of fresh New Jersey sweet corn, husk and silk removed
• 1/2 cup unsalted butter, room temperature
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)
• 1/2 tsp garlic powder (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins inside the bowl of your Arteflame grill.
3. Stack dry firewood over the napkins.
4. Carefully light the napkins with a match or lighter.
5. Wait about 20 minutes until the grill is fully heated and the cooktop is hot—hotter near the center and cooler toward the edge.

Step 2: Prepare the corn

1. While the grill is heating, remove the husks and silk from each ear of corn.
2. In a small bowl, mix the butter, salt, paprika, pepper, and garlic powder (if using).
3. Set the seasoned butter aside for brushing after grilling.

Step 3: Grill the corn

1. Place each cleaned ear of corn directly onto the flat top cooktop of the Arteflame Grill—use the hotter area close to the center for strong caramelization.
2. Rotate the corn every 2–3 minutes until all sides are evenly charred and the kernels start to caramelize (about 10–12 minutes total).

Step 4: Finish and serve

1. Once the corn is well-charred, use tongs to remove it from the grill.
2. Brush each ear generously with the seasoned butter mixture while hot.
3. Sprinkle with chopped parsley for a touch of color and freshness, if desired.
4. Serve immediately and enjoy!

Tips

• Use butter instead of oil to give the corn a richer flavor profile.
• Rotate the corn often to avoid overcooking or charring in one spot.
• The Arteflame’s hot center ensures a great sear—it’s perfect for caramelization.
• If making a larger batch, you can place cooked ears near the outer edge to stay warm without overcooking.
• Pre-mix flavored butters in advance for added convenience.

Variations

1. Mexican Street Corn (Elote): Roll the grilled corn in mayo, sprinkle with cotija cheese, chili powder, and chopped cilantro. Finish with a squeeze of lime.
2. Parmesan Garlic Corn: Mix butter with minced garlic and grated Parmesan. Brush on hot corn for a savory, umami-packed finish.
3. Lemon Herb Corn: Add lemon zest and juice to the butter along with chopped dill and thyme.
4. Spicy Sriracha Corn: Add a spoonful of Sriracha to softened butter for a fiery, tangy twist.
5. Honey Butter Corn: Stir honey into the butter mixture and brush it on for a sweet and savory finish.

Best pairings

• Grilled ribeye steak (seared on the center grill grate using reverse sear method)
• Chilled watermelon and feta salad
• Lemon iced tea or a crisp glass of Sauvignon Blanc
• Grilled peach halves with balsamic glaze for dessert

Conclusion

There’s nothing more satisfying than the perfect ear of grilled New Jersey sweet corn. With the Arteflame grill, you get a uniquely smoky, charred flavor that regular cooking just can’t match. Whether you’re dressing it up or keeping it simple, this recipe is all about maximizing flavor while enjoying the outdoor grilling experience. Clean up is a breeze, and the results are always spectacular!