Grilled Rhode Island Corn with Garlic Herb Butter

Introduction

There’s nothing quite like fresh summer corn from Rhode Island, and when you grill it on the flat cooktop of an Arteflame grill, it transforms into something spectacular. The natural sweetness of the local corn is intensified with high heat grilling in the husk to steam the kernels to tender perfection. Finishing with a rich, garlic herb butter enhances the flavor and delivers a beautiful, golden char. This method is simple, stunning, and all done on the Arteflame without a single pot or oven.

Ingredients

• 6 ears of fresh Rhode Island sweet corn (in husks)
• 1/2 cup unsalted butter, softened
• 3 cloves garlic, finely minced
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped basil
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Extra herbs for garnish (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack small pieces of dry firewood over the napkins.
4. Light the paper napkins. The fire will catch quickly and the grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the garlic herb butter

1. In a small bowl, mix the softened butter with minced garlic, parsley, basil, thyme, and a pinch of salt and pepper.
2. Set aside at room temperature while you grill the corn.

Step 3: Grill the corn in the husk

1. Place the whole ears of corn, still in the husk, directly onto the outer edge of the Arteflame flat top griddle.
2. Rotate every 5-6 minutes as the husks char and steam the kernels inside, about 20 minutes total.

Step 4: Husk and finish on the grill

1. Carefully remove the corn from the grill and peel off the hot husks and silk (wear gloves).
2. Place the husked corn back on the hotter part of the flat top griddle for 2-3 minutes, rotating to get a light char.

Step 5: Brush and serve

1. Brush the hot corn generously with the garlic herb butter while still on the griddle.
2. Serve immediately, garnishing with more fresh herbs if desired.

Tips

• Use local Rhode Island sweet corn for the best flavor and freshness.
• The Arteflame’s flat top cooktop cooks the corn evenly without burning thanks to its solid steel construction.
• Move your corn closer to or farther from the center for higher or lower heat.
• Wrap buttered corn in foil if you want to keep it warm while cooking other items on the grill.
• Don’t worry about clean up—grilling over wood on the Arteflame burns off residue naturally.

Variations

1. Parmesan Corn: Sprinkle grated parmesan over the buttered corn for a rich, umami twist.
2. Spicy Chipotle Corn: Add a dash of chipotle powder and lime zest to the butter for a spicy kick.
3. Mexican Street Corn: Mix mayo with cotija cheese, lime juice, chili powder, and cilantro in place of garlic butter.
4. Smoked Paprika Corn: Add smoked paprika and a splash of lemon juice to elevate the smokiness.
5. Sriracha Garlic Corn: Blend Sriracha into the butter for a spicy and tangy flavor explosion.

Best pairings

• Grilled ribeye steak reverse seared on the Arteflame
• Fresh heirloom tomato salad
• Chilled white wine like Sauvignon Blanc
• Grilled peaches with honey for dessert

Conclusion

Grilled Rhode Island Corn with Garlic Herb Butter on the Arteflame grill is a summer must-have. It’s full of flavor, easy to prepare, and delivers a beautiful presentation every time. The grill’s flat cooktop griddles the corn perfectly, with no need for pots, pans, or lids. Whether you're firing it up for a backyard feast or a quiet meal, this dish always impresses.