Chili-Rubbed Grilled Corn - South Dakota BBQ Style

Introduction

Add a bold, smoky kick to your next BBQ with this South Dakota-style Chili-Rubbed Grilled Corn. Grilled on the Arteflame, the buttery chili flavors sizzle into sweet ears of corn for a mouthwatering side that’s perfect for summer nights, backyard feasts, or serving alongside sizzling steaks. The unique heat zones of the Arteflame make this recipe not only easy but downright unforgettable.

Ingredients

• 6 ears of fresh sweet corn, husked
• 6 tablespoons unsalted butter, softened
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh lime juice
• Chopped cilantro for garnish (optional)
• Lime wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood over the napkins and light the paper. Let the fire build.
3. Wait about 20 minutes until the cooktop reaches high grilling temperatures and has stable heat zones. You're ready to grill!

Step 2: Prepare the chili butter

1. In a bowl, combine softened butter, chili powder, smoked paprika, garlic powder, cayenne pepper, salt, black pepper, and lime juice. Mix until smooth and creamy.
2. Using a brush or spoon, evenly coat each ear of corn with the chili butter blend.

Step 3: Grill the corn on the Arteflame

1. Place the butter-coated corn directly onto the flat top griddle, placing it closer to the center for a stronger sear or toward the edge for slower cooking.
2. Rotate the corn every 2–3 minutes for about 12–15 minutes until golden brown with light char marks and the spices are caramelized.
3. For extra flavor, brush with more chili butter as you grill.

Step 4: Rest and garnish

1. Remove grilled corn from the Arteflame and let rest for a minute.
2. Sprinkle with chopped cilantro if desired and serve with lime wedges on the side.

Tips

• Add the chili butter while the corn is hot so it melts into the kernels.
• You can place the corn vertical on the griddle edge for a lighter sear.
• Use the hotter zones closer to the center to crisp up the butter coating, then finish cooking in the outer zones.
• Butter gives a richer flavor compared to olive oil—don’t skip it!
• Make extra chili butter—it’s great on steaks, veggies and grilled potatoes too.

Variations

1. Garlic-Parmesan Corn: Swap chili powder for garlic powder and top with grated Parmesan after grilling for a savory burst.
2. Mexican Street Corn: After grilling, slather corn with mayo and cotija cheese, dust with chili powder and squirt with lime.
3. Honey-Chipotle Corn: Mix chipotle powder and honey into your butter for a sweet-heat twist.
4. Herb-Butter Corn: Combine butter with rosemary, thyme, and parsley for a fresh herbal profile.
5. Curry-Spiced Corn: Add curry powder and turmeric to the butter mix for an exotic, Indian-inspired flavor.

Best pairings

• Grilled ribeye steak (seared on the center grate then finished on the flat top)
• Smoked sausage links grilled on the Arteflame edge
• Grilled peach and arugula salad with balsamic drizzle
• Cold craft lager or a bourbon lemonade cocktail
• BBQ baked beans cooked directly on the Arteflame in a cast-iron skillet

Conclusion

This Chili-Rubbed Grilled Corn, cooked the South Dakota way over the Arteflame grill, delivers bold flavor with every bite. Its simplicity and sizzling spice make it the perfect grilled side dish. Thanks to the even cooking on the flat top and the rich butter base, you'll get perfectly caramelized, juicy kernels every time.