Grilled Corn with Herb Butter - North Carolina Style

Introduction

This North Carolina Grilled Corn on the Cob with Herb Butter is nothing short of incredible when prepared on the Arteflame grill. The high-temp searing power and evenly heated solid steel cooktop make this recipe not only easy but absolutely delicious with perfectly charred kernels and a slather of herb-infused butter. It's a summer grilling favorite made even better with the Arteflame’s unique cooking style — no lid required, no burning, just flawless flavor.

Ingredients

• 6 ears of corn, husks and silk removed
• 1/2 cup unsalted butter, softened
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp smoked paprika (optional)
• 1 tbsp lemon zest

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins.
3. Light the napkins and allow the fire to build. Wait about 20 minutes until the cooktop is hot and the firewood burns down to hot coals.

Step 2: Prepare the herb butter

1. In a small bowl, combine softened butter, parsley, chives, thyme, sea salt, black pepper, smoked paprika (if using), and lemon zest.
2. Mix thoroughly until well combined.
3. Set aside at room temperature for easy spreading.

Step 3: Grill the corn

1. Place the corn directly onto the Arteflame flat cooktop, ideally towards the center where the heat is highest to start charring.
2. Roll the corn every few minutes to evenly char all sides. Grill for 10–12 minutes until the kernels are tender with grill marks.

Step 4: Baste with herb butter

1. Using a brush or spatula, generously slather each cob with the herb butter while still hot on the grill.
2. Let the butter melt into the corn for about 1 minute, then remove from the grill.

Step 5: Serve hot

1. Place corn on a serving platter. Optionally sprinkle with extra herbs and finishing salt for added flavor and presentation.

Tips

• Use the hotter inner zones of the Arteflame flat cooktop to start charring the corn, and move them towards the edges to prevent overcooking.
• Rotate the cobs often for even grill marks and color.
• Use real butter for flavor – avoid substituting with oil.
• Add a pinch of cayenne or crushed red pepper for a little kick.
• If making ahead, keep the corn warm on the cooler outer edge of the grill.

Variations

1. Mexican Street Corn (Elote): Add a layer of cotija cheese, mayo, lime juice, and chili powder over the grilled corn.
2. Garlic Parmesan: Mix roasted garlic and grated parmesan into the butter for bold, savory richness.
3. Sriracha Lime: Add sriracha sauce, lime juice, and a pinch of sugar to the butter for spicy-sweet balance.
4. Honey Bourbon: Mix softened butter with honey and a splash of bourbon; brush onto corn for a sweet, smoky twist.
5. Smoked Maple: Use maple syrup, smoked salt, and butter for a sweet-and-savory presentation.

Best pairings

• Grilled ribeye steak (reverse seared on the Arteflame center and flat top)
• Fresh coleslaw with vinegar-based dressing
• Grilled peaches or pineapple
• Cold Southern sweet tea or a local North Carolina IPA
• Smoked sausage or pulled pork

Conclusion

This grilled corn on the cob is a celebration of summer, and there’s no better way to cook it than on the Arteflame. The flavor, texture, and ease make it a go-to side dish that everyone will crave. Plus, thanks to the versatility of the Arteflame grill, you’ll have crispy, buttery, herb-infused corn without any fuss, flames, or pans.