Grilled Oklahoma Corn with Spicy Butter

Introduction

Nothing says summer like fresh corn on the cob, especially when it's coated in zesty Oklahoma-style spicy butter and grilled to perfection. The Arteflame grill transforms this humble vegetable into a smoky, buttery, and irresistibly delicious side. Drawing on the powerful heat zones of the Arteflame flat cooktop, we infuse the corn with layers of flavor while ensuring even cooking without burning. Get ready to make the best grilled corn you've ever tasted, all without the need for pots, pans, or an oven—just flame, butter, and flavor.

Ingredients

• 6 ears of fresh corn, husked
• 1/2 cup unsalted butter, melted
• 1 tsp paprika (or smoked paprika for extra depth)
• 1/2 tsp cayenne pepper (adjust to heat preference)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp kosher salt
• Fresh cracked black pepper to taste
• Zest and juice of 1 lime
• Chopped cilantro or scallions for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the fire bowl of the Arteflame grill.
2. Stack firewood over the top of the soaked napkins.
3. Light the napkins and allow the fire to heat up for about 20 minutes until you have strong, hot embers and the flat cooktop is sizzling hot.

Step 2: Make the Spicy Oklahoma Butter

1. In a bowl, combine melted butter, paprika, cayenne, garlic powder, onion powder, salt, pepper, lime zest, and juice. Stir well to combine.

Step 3: Prepare the Corn

1. Husk and clean the corn, removing all silk.
2. Brush each ear generously with the spicy butter mixture, reserving some for finishing.

Step 4: Grill the Corn

1. Place the buttered corn on the Arteflame flat cooktop griddle, closer to the center for a higher heat sear but not directly on the center grill grate, which is reserved for meats.
2. Rotate the corn every 2-3 minutes, allowing it to char slightly and cook evenly on all sides. This should take about 12-15 minutes total.

Step 5: Finish and Serve

1. Once the corn is golden with charred spots, brush it with the remaining spicy butter.
2. Garnish with chopped cilantro or scallions if desired and serve hot right off the grill.

Tips

• Always grill near the center of the Arteflame griddle for a hotter sear and move toward the edge to slow cooking if needed.
• Using butter instead of olive oil adds deeper richness and helps spices stick to the corn better.
• For easy basting, keep your butter in a small metal container on the cooktop edge to stay melted.
• You can pre-blend the spicy butter hours ahead and keep it chilled until you're ready to grill.
• Using lime zest and juice elevates the heat and balances the richness perfectly.

Variations

1. Cheesy Jalapeño Corn: Mix shredded cotija cheese and minced jalapeños into your spicy butter for a bold kick and creamy melt.
2. BBQ Maple Butter Corn: Swap cayenne and paprika for a tablespoon of maple syrup and a dash of BBQ rub for sweetness and depth.
3. Garlic Parmesan Corn: Add grated parmesan cheese and finely minced garlic to the butter, omitting cayenne for a milder twist.
4. Tex-Mex Style Corn: Mix in chili powder, cumin, and a dab of mayo with lime juice to replicate street corn flavors.
5. Herb Butter Corn: Skip the spice and add chopped fresh parsley, thyme, and tarragon to the butter for a garden-fresh flavor.

Conclusion

Grilling corn on the Arteflame takes this summertime side dish to smoky, buttery new heights. Easy to light, fun to cook, and absolutely unforgettable in flavor, this Oklahoma-style grilled corn recipe is one you’ll turn to again and again. Whether you serve it alongside grilled meats or let it shine on its own, it’s sure to impress every time.

Best Pairings

• Reverse-seared ribeye or tomahawk steak grilled on the center grill grate
• Grilled zucchini, bell peppers, and portobello mushrooms on the flat cooktop
• Fresh coleslaw with apple cider vinaigrette
• Cold lager, wheat beer, or a smoky mezcal cocktail
• Grilled peach dessert with honey drizzle