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Blackstone Corn on the Cob

Blackstone corn on the cob with caramelized kernels and an even golden-brown crust from edge to edge. Corn rolls across a sizzling flat top while butter browns beneath, then garlic and smoked paprika coat every bite.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 corn Husked
  • 3 tbsp unsalted butter
  • 2 cloves garlic Minced
  • 1 tsp smoked paprika
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
  • 2 tbsp fresh parsley Optional finishing
  • 2 tbsp parmesan Optional finishing

Equipment

  • 1 cast iron skillet

Method
 

Griddle the corn
  1. Preheat the Blackstone griddle to medium-high heat. Wait until the surface feels hot and ready to sizzle.
  2. Add the butter to the griddle and let it melt and begin to foam. The butter should look active with small bubbling around it.
  3. Place the corn ears on the griddle and cook for 12–15 minutes, rolling every 2–3 minutes for even color on all sides. Keep going until you see a beautifully even golden-brown crust across the kernels.
Garlic-butter and season
  1. Add the minced garlic to the griddle beside the corn in the last 3 minutes and toss to coat as it cooks. Stop when it smells fragrant without getting dark.
  2. Season the corn with smoked paprika, salt, and black pepper, then roll in the garlic butter to coat. Make sure the paprika and pepper cling to the browned kernels.
Finish and serve
  1. Remove the corn from the griddle and finish with fresh parsley and a dusting of parmesan if desired. Serve while hot so the butter coating stays glossy.

Notes

Pro tip: roll the ears frequently (every 2–3 minutes) so the caramelized spots build evenly rather than burning on one side. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the griddle at medium heat until warmed through, brushing with a little extra butter if you want. Freezing isn’t recommended for best texture. For a dairy-free swap, use olive oil or vegan butter in place of the unsalted butter.