Texas Grilled Corn on the Cob with Chili Butter

Introduction

This grilled corn on the cob with chili butter is packed with smoky, sweet, and spicy flavors — perfectly cooked on the Arteflame Grill. Using real firewood and butter for grilling delivers the rich tex-mex taste of Texas-style cooking. Perfect as a side to grilled meats or served on its own.

Ingredients

• 6 ears of fresh corn, husks removed
• 1/2 cup unsalted butter, softened
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• 1 tbsp lime juice
• Zest of 1 lime
• Salt to taste
• Fresh chopped cilantro (for garnish)
• 1/2 cup crumbled cotija or feta cheese (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill bowl.
3. Stack dry firewood over the soaked napkins.
4. Light the napkins and allow the firewood to burn for about 20 minutes until the grill is ready for cooking.

Step 2: Prepare the Chili Butter

1. In a bowl, combine softened butter with chili powder, smoked paprika, cayenne pepper, lime zest, lime juice, and a pinch of salt.
2. Mix until fully blended, then set aside.

Step 3: Grill the Corn

1. Place the corn directly on the flat cooktop griddle near the hotter center zone, but not on the center grill grate.
2. Rotate the corn every 2–3 minutes, grilling for a total of 12–15 minutes until corn is nicely charred and cooked through.
3. Baste generously with the chili butter during the last few minutes of grilling, letting it sizzle into the kernels.

Step 4: Serve

1. Remove corn from the cooktop.
2. Sprinkle with chopped cilantro and optional cotija or feta cheese before serving.

Tips

• Use the hotter inner rings of the Arteflame griddle to get nice char marks and preserve the natural juices.
• Grill all your sides—like bell peppers and onions—next to the corn for added smoky flavor.
• Use butter instead of oil for a richer taste.
• If some guests want less heat, reduce or skip the cayenne in the chili butter.

Variations

1. Texas BBQ Corn: Add a dash of your favorite BBQ rub to the chili butter for a deep smoky flavor.
2. Parmesan Herb Corn: Replace chili spices with garlic powder, parsley, and grated Parmesan for a savory spin.
3. Mexican Street Corn (Elote): Add mayo to the chili butter and finish with cotija cheese and Tajín seasoning.
4. Lemon Pepper Corn: Replace lime with lemon zest and juice, and substitute chili for cracked black pepper.
5. Maple Chipotle Corn: Mix a tbsp of maple syrup and chipotle powder into the butter for a sweet-spicy glaze.

Conclusion

With the Arteflame’s unique design and temperature zones, this Texas-style grilled corn with chili butter delivers bold flavors and flawless charring. Whether you're hosting a backyard BBQ or weeknight cookout, this dish is a fiery, flavor-packed addition to your grilling lineup.

Best pairings

• Reverse-seared ribeye steaks from the center grill grate
• Grilled Texas-style sausages
• Flat-top roasted peppers and onions
• Ice-cold Topo Chico or a lime mint mocktail
• Chunky guacamole and grilled tortillas