Now, the final act—the butter. Do not, I repeat, do not skip this step. The griddle’s heat is perfect for melting butter right on the surface.
Take a pat of butter, drop it on the hot griddle near your corn, and roll the corn through the melted pool. It’s like giving your corn a golden spa treatment.
You can sprinkle on salt, pepper, chili powder, or even Parmesan. I once added Old Bay seasoning and my neighbor asked if we were hosting a crab feast.
Why You’ll Never Go Back to Boiling
After you try this, boiled corn will taste like a forgotten memory in a Tupperware container. The Blackstone adds a char that’s irresistible—a smoky, slightly nutty flavor that makes you want to hug your griddle.
Cleanup is a breeze too. The husks just sweep off, and the griddle surface wipes clean with a little water and a scraper. No giant pot of starchy water to drain while you pretend you’re a professional.
Honestly, it’s so easy that I sometimes cook extra corn just to have leftovers for salads the next day. Cold, charred corn? Don’t knock it till you’ve tried it.
So go ahead—fire up that Blackstone, grab some corn, and let the outdoor cooking magic happen. Your taste buds will thank you, and your pot of boiling water will finally get the vacation it deserves.
Just don’t forget the butter. That’s a crime against humanity, and possibly against your own happiness.
