Grilled New Mexico Corn with Red Chile Butter

Introduction

New Mexico’s bold and smoky flavors come alive in this incredible grilled corn on the cob recipe. Kissed by fire and finished with luscious red chile butter, this dish is a highlight of southwestern cuisine. The Arteflame grill makes this recipe shine, giving the corn a beautifully caramelized sear while the buttery, spicy coating melts into every kernel. Whether you're entertaining guests or firing up a backyard meal, this dish is guaranteed to impress.

Ingredients

• 6 ears of fresh corn, husks removed
• 1/2 cup unsalted butter, softened
• 2 tablespoons New Mexico red chile powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped cilantro (optional, for garnish)
• Lime wedges (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Drizzle a bit of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill base.
3. Stack your firewood over the napkins and ignite the paper to start the fire.
4. Allow the grill to heat for about 20 minutes until the flat cooktop griddle is hot and ready for grilling.

Step 2: Prepare the red chile butter

1. In a small bowl, combine softened butter, New Mexico red chile powder, salt, garlic powder, and lime juice.
2. Mix well until smooth and set aside.

Step 3: Grill the corn

1. Place the corn directly on the Arteflame flat cooktop griddle close to the center where it’s hotter for a quick sear.
2. Rotate the corn every 2-3 minutes to develop an even, golden-brown char on all sides.
3. Total cooking time will be about 10-12 minutes.

Step 4: Finish with chile butter

1. Using tongs, remove the grilled corn and immediately slather each ear with a generous amount of red chile butter so it melts into the hot kernels.
2. Garnish with chopped cilantro and serve with lime wedges on the side.

Tips

• Grill the corn closer to the center for a faster sear, then move toward the outer cook zones to prevent overcooking.
• Use only soft butter for easy blending with spices.
• Don't over-char—just enough caramelization enhances the sweetness of the corn.
• The Arteflame's flat cooktop makes it easy to adjust heat by moving the corn across zones.
• Use real New Mexico red chile powder for the most authentic flavor.

Variations

1. Green Chile Butter: Substitute red chile powder with roasted chopped New Mexico green chiles for a sweeter and smokier kick.
2. Chipotle Lime Corn: Replace red chile powder with chipotle powder and add extra lime juice for a smoky citrus burst.
3. Parmesan Herb Corn: Mix grated Parmesan cheese and finely chopped herbs like parsley or basil into the butter instead of chile powder.
4. Cotija Cheese & Chile: Add crumbled Cotija cheese on top of the red chile buttered corn for a more complex flavor and creamy texture.
5. Honey Chile Butter: Add a tablespoon of honey to the butter mixture for a sweet-heat flavor combo.

Best pairings

• Grilled carne asada or reverse-seared ribeye steak
• Fresh watermelon and feta salad
• Mexican cerveza or a smoky mezcal cocktail
• Grilled avocado and tomato salsa
• Cornbread or grilled tortilla wedges with queso fresco

Conclusion

Grilled New Mexico Corn with Red Chile Butter brings the warmth and spice of Southwestern cuisine to your backyard. Using the Arteflame grill makes the process simple, flavorful, and beautifully presented—all without the need for ovens or pans. Whether you're feeding a crowd or grilling up a small family dinner, this corn elevates any meal with its irresistible smoky charm.