Introduction

Fire up your Arteflame grill and get ready to enjoy the most flavorful, smoky, and buttery corn on the cob. This recipe enhances the natural sweetness of fresh Georgia corn with a rich garlic herb butter. The flat cooktop griddle of the Arteflame ensures an even sear, locking in all the juices without burning the corn. The result? Perfectly grilled corn with a golden, slightly charred exterior and a buttery, herb-infused bite!

Ingredients

• 4 ears fresh Georgia corn, husked
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the napkins and allow the fire to build.
4. Wait approximately 20 minutes for the cooktop to heat up.

Step 2: Prepare the herb butter

1. In a small bowl, mix softened butter with minced garlic, parsley, chives, salt, black pepper, and smoked paprika.
2. Set aside to allow flavors to meld.

Step 3: Grill the corn

1. Place the husked Georgia corn directly on the flat cooktop griddle.
2. Rotate every 2-3 minutes to develop an even sear and slight char.
3. Grill for about 10-12 minutes until the kernels are tender.

Step 4: Baste with herb butter

1. Generously brush the grilled corn with the prepared herb butter.
2. Allow butter to melt into the corn while still on the grill, flipping once more for even coating.

Step 5: Serve hot

1. Remove corn from the grill and serve immediately.
2. Garnish with additional herbs if desired.

Tips

• Use room-temperature butter for easy mixing and spreading.
• For extra char, place the corn closer to the center griddle area.
• Turn the corn frequently to ensure even cooking and avoid burning.
• If serving with meat, start grilling the corn first as it takes longer.

Variations

• Parmesan Basil Corn: Sprinkle grated Parmesan and fresh basil over the herb butter.
• Spicy Cajun Corn: Add 1 tsp Cajun seasoning to the herb butter.
• Smoky Bacon-Wrapped Corn: Wrap corn in bacon and grill until crispy.
• Mexican Street Corn: After grilling, coat with mayonnaise, cotija cheese, lime juice, and chili powder.
• Honey Butter Corn: Mix 1 tbsp honey into the herb butter for a sweet-savory twist.

Conclusion

Grilling fresh Georgia corn on the Arteflame brings out its ultimate flavor, and the herb butter elevates it to new heights. With perfectly seared kernels and a smoky, buttery finish, this side dish will make a delicious addition to any cookout.

Best pairings

• Grilled ribeye steak, seared at 1,000F on the center grill grate.
• Smoky grilled chicken thighs with a garlic butter rub.
• Fresh garden salad with citrus vinaigrette.
• Arteflame-grilled rosemary potatoes.
• Chilled lemonade or a crisp, cold beer.