Wyoming Campfire Corn on the Cob

Introduction

There’s something timeless about corn on the cob over an open fire. Using the Arteflame Grill brings out the natural sweetness of fresh corn while giving it a lightly smoky depth that’s impossible to replicate in the kitchen. This Wyoming-inspired campfire classic is perfect for summer cookouts, backyard gatherings, or tailgate parties. With butter sizzling on the flat griddle and the fire crackling beneath, you’ll taste the difference equipment can make. Let’s turn simple corn into a grilled masterpiece—Arteflame style.

Ingredients

• 6 ears of fresh corn, husks removed
• 6 tbsp unsalted butter (plus extra for basting)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

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 fire bowl.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build.
5. Wait approximately 20 minutes until the cooktop is evenly hot and ready to grill.

Step 2: Prep the Corn

1. Remove husks and silk from each ear of corn.
2. Brush each ear generously with melted butter.
3. In a small bowl, mix garlic powder, smoked paprika, salt, and pepper together.
4. Sprinkle the seasoning evenly over all sides of the buttered corn.

Step 3: Grill the Corn

1. Place the corn directly on the flat top griddle of the Arteflame grill.
2. Position the corn closer to the inner edge of the griddle for a hotter sear
3. Rotate the corn every 1-2 minutes to develop an even char and smoky sear.
4. Grill for a total of 10-12 minutes, or until the corn is tender and lightly charred all around.

Step 4: Baste and Garnish

1. Brush the hot corn again with more melted butter straight off the griddle.
2. Sprinkle with fresh parsley if desired and serve hot right off the grill.

Tips

• Rotate corn frequently to avoid burning; the flat cooktop ensures even heat if used properly.
• Use the inner griddle area for a hotter sear or move corn outward for a gentler finish.
• Butter delivers better flavor than olive oil and helps seasoning stick beautifully.
• Don't cover the corn—Arteflame grills don’t have lids and don’t require them.
• Cook the corn near the meat to soak in natural smoke and flavor as you grill other items.

Variations

1. Chili Lime Corn: Swap garlic powder and paprika for chili powder and a squeeze of fresh lime just before serving for a zesty bite.
2. Parmesan Herb Corn: Sprinkle shredded parmesan and a blend of dried Italian herbs over the corn as it grills.
3. Buffalo Corn: Brush with a mix of melted butter and buffalo sauce, then top with crumbled blue cheese at the end.
4. Cajun Spiced Corn: Use Cajun seasoning in place of standard spices for a Southern kick.
5. Honey BBQ Corn: Mix butter with BBQ sauce and a touch of honey, brushing and caramelizing the mixture as the corn grills.

Best pairings

• Grilled ribeye steak seared on the center grill grate
• Arteflame grilled sweet potatoes with cinnamon butter
• Fresh summer salad with citrus vinaigrette
• Chilled lemonade or a crisp Sauvignon Blanc

Conclusion

Grilling corn on the Arteflame brings out irresistible flavor that no kitchen can match. With its seamless heat zones and solid steel flat top, the Arteflame ensures your corn is juicy, charred, and never burnt. Whether you're hosting a cookout in Wyoming or anywhere else, this is the corn recipe guests will remember.