Grilled Vermont Maple Butter Corn on the Cob

Introduction

Nothing screams summer grilling like sweet corn kissed with flame and finished with a silky maple-butter glaze. This Grilled Vermont Maple Butter Corn on the Cob is all about caramelized edges, indulgent buttery richness, and the subtle wood-fired sweetness that the Arteflame grill delivers. The key is grilling on the flat top cooktop, which evenly sears the corn without burning it while the butter and maple syrup meld into an irresistible glaze.

Ingredients

• 6 ears fresh corn on the cob, husked
• 4 tablespoons unsalted butter, melted
• 3 tablespoons pure Vermont maple syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Optional: chopped parsley or chives for garnish

Instructions

Step 1: Light your Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the paper. The grill will be ready to cook on in about 20 minutes.

Step 2: Prepare maple butter mixture

1. In a small bowl, combine melted butter and Vermont maple syrup.
2. Stir in salt and pepper until well integrated.

Step 3: Grill the corn

1. Place the fresh husked corn on the flat top cooktop of the Arteflame grill, positioning them near the center for higher heat.
2. Cook, rotating every 3–4 minutes, for a total of about 12–15 minutes or until golden and lightly charred in spots.
3. Use a brush or spoon to coat the corn with the maple butter during the last few minutes of grilling. Allow the glaze to caramelize slightly on the surface.

Step 4: Serve

1. Remove the corn from heat when caramelized to your preference.
2. Garnish with optional parsley or chives for a herby finish.
3. Serve hot right off the grill for the best flavor and texture.

Tips

• Use the hotter inner ring of the flat cooktop for the initial sear and move corn to the cooler outer edge to maintain warm combo heat without over-charring.
• Always melt butter beforehand to easily brush onto the corn mid-cook.
• If your maple syrup is too thick, thin it slightly with a teaspoon of hot water before mixing.
• For a smoky touch, toss in a few hickory or cherry wood chips over the firewood when starting the grill.
• Don’t forget to rotate the corn frequently for uniform caramelization.

Variations

1. Spicy Maple Corn: Add 1/4 teaspoon cayenne pepper and a squeeze of lime juice to the maple butter mix for a sweet heat with tangy balance.
2. Garlic Herb Maple Corn: Mix in 1 clove finely grated garlic and 1 tsp chopped fresh thyme into the butter before grilling.
3. Cheesy Maple Corn: Sprinkle freshly grated parmesan or cotija cheese on top after brushing with maple butter.
4. Smoky Bacon Maple Corn: Add 2 tablespoons of finely chopped crispy cooked bacon into the glaze and spoon over grilled corn.
5. Lemon Maple Butter Corn: Add the zest of 1 lemon and a dash of cracked pepper to brighten the classic sweet maple flavor.

Best pairings

• Grilled ribeye or tomahawk steak reverse-seared on the Arteflame center grate then finished on the flat griddle.
• Grilled summer squash and zucchini planks with garlic butter.
• Chilled Sauvignon Blanc or a light amber ale.
• Fresh peach and burrata salad drizzled with balsamic glaze.
• Skillet cornbread finished on the flat cooktop.

Conclusion

Grilled Vermont Maple Butter Corn on the Cob is a mouthwatering side dish that balances deep caramelization with the signature sweetness of maple butter. Using your Arteflame grill ensures everything sears to perfection—without burning—while letting you serve up a show-stopping dish right alongside your meats or mains. No pots, no pans, no lids—just true outdoor flavor and fire-to-table ease.