Texas Grilled Serrano-Lime Butter Corn

Introduction

When you think of Texas-style grilling, you think of bold flavors and open flames. This Texas Grilled Serrano-Lime Butter Corn recipe takes sweet summer corn to the next level. Grilled to perfection on the legendary Arteflame grill, each ear is basted in rich, spicy butter, kissed by fire and packed with flavor. Thanks to the Arteflame’s flat steel cooktop and center grill grate that delivers over 1,000F heat, this recipe locks in natural sweetness and adds a mouthwatering sear — all without burning the corn.

Ingredients

• 6 fresh ears of corn, husked
• 1/2 cup unsalted butter, room temperature
• 2 serrano peppers, finely minced
• Zest and juice of 2 limes
• 1 tablespoon honey
• 1 teaspoon garlic powder
• Salt, to taste
• Chopped cilantro (for garnish)
• Lime wedges (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of your Arteflame grill and pour some vegetable oil over them.
2. Stack dry firewood on top of the oiled napkins.
3. Light the napkins to start the fire. Wait approximately 20 minutes until the flat cooktop and center grill grate are hot and ready for grilling.

Step 2: Make the Serrano-Lime Butter

1. In a bowl, combine the softened butter, minced serranos, lime zest, lime juice, honey, garlic powder, and a pinch of salt.
2. Mix until fully blended. Set aside.

Step 3: Grill the Corn

1. Place the corn directly on the flat cooktop griddle, closer to the center for higher heat.
2. Rotate the corn every 2-3 minutes to get even sear marks and light charring, about 8-10 minutes total.
3. Baste the corn generously with the serrano-lime butter while it grills, using a brush or spoon.

Step 4: Serve and Garnish

1. Once the corn is golden and tender, remove it from the grill.
2. Top each ear with more serrano-lime butter and sprinkle with chopped cilantro.
3. Serve with lime wedges for extra zing.

Tips

• Adjust serrano heat by removing seeds if you like less spice.
• Use room temperature butter for the easiest mixing and basting.
• Place the corn closer to the outer edge for a gentler cook if needed.
• Prep the butter mix a day ahead for deeper flavor infusion.

Variations

1. Cheesy Serrano Corn: Mix 1/4 cup grated cotija cheese into the butter for a creamy bite.
2. Smoky Chipotle Lime Corn: Replace serrano with 1 tablespoon chipotle in adobo sauce for a smoky twist.
3. Serrano-Lemon Herb Corn: Swap lime with lemon and add chopped basil and thyme for a lighter herbaceous flavor.
4. Sweet Heat Maple Corn: Replace honey with maple syrup and add a pinch of cayenne for sweet heat lovers.
5. Serrano-Coconut Corn: Add 1 tablespoon coconut cream into the butter mix and top with toasted coconut flakes.

Conclusion

Texas Grilled Serrano-Lime Butter Corn is that perfect fusion of sweet, spicy, and smoky flavors that screams summer barbecues. Thanks to the Arteflame grill’s powerful design and unmatched heat zones, the corn cooks evenly, absorbs the buttery goodness, and elevates outdoor grilling to gourmet levels — right in your backyard.

Best Pairings

• Grilled ribeye or tomahawk steaks reverse seared on the Arteflame
• Texas smoked brisket sliders
• Chilled watermelon and feta salad
• Margarita or cold Mexican lager
• Grilled peach cobbler with vanilla ice cream