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Blackstone Corn on the Cob

Blackstone corn on the cob with a griddled, edge-to-edge golden-brown crust. Rolling the ears on a sizzling flat top caramelizes the kernels while garlic butter coats every surface.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 256
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn Husked ears.
  • 3 tbsp unsalted butter For garlic butter and browning on the griddle.
  • 2 garlic Minced.
  • 1 tsp smoked paprika
  • 0.5 tsp salt To taste; start with a small amount.
  • 0.25 tsp black pepper To taste; add gradually.
  • 2 tbsp fresh parsley Optional finishing.
  • 2 tbsp parmesan Optional finishing, dusted over hot corn.

Equipment

  • 1 cast iron skillet

Method
 

Griddle and brown the corn
  1. Preheat the Blackstone griddle to medium-high heat until the surface sizzles when butter touches it.
  2. Add the unsalted butter to the griddle and let it melt and begin to foam.
  3. Place the corn ears on the griddle and cook for 12–15 minutes, rolling them every 2–3 minutes to get even golden color on all sides.
Garlic butter and seasoning
  1. Add the minced garlic beside the corn in the last 3 minutes and toss to coat as it cooks so it turns fragrant but not burnt.
  2. Season the corn with smoked paprika, salt, and black pepper to taste, then roll in the garlic butter to coat evenly.
Finish and serve
  1. Remove the corn from the griddle and finish with fresh parsley and a dusting of parmesan if desired.

Notes

For the best caramelization, keep the griddle at medium-high and roll every 2–3 minutes so kernels brown edge-to-edge instead of steaming. Store leftovers in the refrigerator up to 3 days; reheat on the griddle or in a skillet until hot. Freezing isn’t recommended because kernels can soften after thawing. If you want a dairy-free option, swap butter for an equal amount of neutral oil or a dairy-free butter substitute.