New York-Style Grilled Corn on the Arteflame

Introduction

This New York-style grilled corn brings the delicious street food vibes to your backyard — juicy corn brushed with melted butter, fresh herbs, and parmesan, all grilled to perfection on the Arteflame grill. With the Arteflame's unique design, this corn gets the perfect sear without ever burning, and it's all done outdoors with virtually no cleanup after!

Ingredients

• 6 ears of fresh corn, husked
• 1/2 cup unsalted butter, melted
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• Lime wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center fire bowl.
3. Stack hardwood firewood over the napkins.
4. Light the paper and let the fire build.
5. Wait about 20 minutes for the Arteflame to heat up; the center grate will reach over 1,000°F and the surrounding cooktop will have perfect heat zones.

Step 2: Prep your ingredients

1. In a small bowl, mix the melted butter with the chopped herbs, salt, pepper, and smoked paprika (if using).
2. Set the parmesan cheese aside in another bowl.

Step 3: Grill the corn

1. Place the ears of corn directly onto the hotter inner zone of the flat cooktop griddle.
2. Rotate frequently to get a beautiful, even char on all sides without burning. This should take about 10-15 minutes.

Step 4: Add that buttery herb flavor

1. While still hot, remove corn to a cooler zone of the cooktop.
2. Brush each ear generously with the herbed butter mixture. Use a grill-safe brush or spoon to coat thoroughly.
3. Sprinkle grated parmesan over the buttered corn while it’s sizzling so it melts slightly and sticks.

Step 5: Serve and enjoy

1. Transfer corn to a serving platter.
2. Finish with a final sprinkle of herbs and serve with lime wedges on the side.

Tips

• Use butter instead of oil for a creamier, richer grilled finish.
• Don’t place the corn too close to the center grill grate; the edge zones give you the perfect caramelization without charring.
• Keep turning the corn for even cooking.
• Make extra herbed butter — it also pairs great with grilled meats.
• Use freshly grated parmesan (not pre-shredded) for better texture and melt.

Variations

1. Spicy New York Corn: Add 1/2 tsp chili powder and a dash of cayenne to the butter mix for a bold twist.
2. Garlic Parmesan Corn: Add 2 cloves of finely minced grilled garlic to the butter before brushing it on the corn.
3. Mexican Street Corn Style: Add mayo and cotija cheese instead of butter and parmesan. Squeeze lime juice over the top with chili powder.
4. Smoky BBQ Corn: Mix a teaspoon of your favorite dry BBQ rub into the butter. Finish with smoked sea salt on top.
5. Lemon-Herb Corn: Stir fresh lemon zest and a tablespoon of lemon juice into the butter for a bright, citrusy note.

Best Pairings

• Grilled ribeye or tomahawk steak (reverse seared to juicy perfection)
• Chilled cucumber and tomato salad
• Grilled peaches with whipped mascarpone
• Cold craft beers or a chilled Sauvignon Blanc

Conclusion

Using your Arteflame grill to make New York-style grilled corn elevates a simple dish into a show-stopper side. With that perfect sizzling sear and unbeatable flavor, this is a summer classic you'll want to make over and over again.