Blackstone Corn On The Cob

This simple recipe for Blackstone corn on the cob is the perfect side dish and it will be a huge hit at your next barbecue.

Nothing says summer barbecue like grilled corn on the cob. It’s one of the most popular summer side dishes and it’s both inexpensive and easy to prepare.

I still remember the first time I made Blackstone corn on the cob. I usually make corn on the cob on the grill, but I was already warming up the flat top to make some smash burgers and I was too lazy to fire up the grill too.

So I tossed the ears of corn right on the flat top and everyone loved them! Try it once and you’ll be hooked!

How To Cook Corn On The Cob On A Blackstone Griddle

Here are the basic ingredients you need to make Blackstone corn on the cob:

• Corn
• Butter
• Salt
• Garlic (optional)
• Sugar (optional)
• Grated Parmesan cheese (optional)

It all starts with the corn. I like to get my corn from the local farmer’s market because it’s always super fresh and full of flavor. But if that’s not an option, the corn from your supermarket is just fine. Heck, you can even use frozen corn on the cob if that’s all you have available.

Clean and Prep Corn – Remove your corn from the husk (if still attached) and clean it to remove the hair-like silks. I like to break each ear of corn in half. Doing this makes it easier for little hands to hold and it also reduces waste as guests that aren’t that hungry won’t take more than they can finish.

Boil Corn – Fill a pot with enough water to cover all your corn and add ¼ cup of sugar. Bring to a boil and cook the corn in the sugar water for about 5 minutes. You don’t HAVE to preboil your corn, but I think it’s worth the extra effort. It helps bring out the sweetness in the corn, and by partially cooking it you only need to toss it on the griddle to get some grill marks on the corn.

Preheat Your Griddle – Fire up your Blackstone and set it to medium-high heat (around 400 F).

Melt the Butter – Grab a small sauce pan and melt some butter with a little salt. For extra flavor you can add a clove of mixed garlic or a teaspoon of garlic paste. If you really want to kick the flavor up a few notches you can make some garlic herb compound butter.

Cook the Corn – Brush the corn with some of the melted butter and place on the griddle surface. Keep an eye on your ears because they”ll be ready in no time. Remember, the corn is already mostly cooked, you’re just finishing it off on the griddle and getting the kernels nice and brown.

Garnish and Serve – When the corn is finished cooking, use a pair of tongs to remove from the griddle and place in a serving bowl. Garnish with some freshly grated Parmesan cheese and a little chopped parsley and serve while still warm.

How Much Corn On The Cob Per Person?

As a rule of thumb, you should make 1.2 ears of corn per guest. Plan on each adult eating at least one ear of corn. Kids will likely eat less but many will finish a whole ear themselves.

To determine how much corn on the cob you need, add up the total number of guests (adults and children) and multiply by 1.2. The table below shows how it works for groups of different sizes.

Number of Guests	Ears of Corn Needed
5	6
10	12
15	18
20	24
30	36
40	48
50	60

For large crowds, cut each ear in half before grilling. This will reduce waste so people who only want a small serving can take less.

How Do You Choose Corn On The Cob?

Look for ears that feel heavy and firm to the touch. The silk should be soft and golden, not brown and dry. The husk should be bright green in color and moist looking. If the color is faded, dry, or moldy put it back and keep looking.