Ready in just 25 minutes, Blackstone Corn on the Cob is a ridiculously good summer side dish that's bound to become a weeknight go-to. Cooked to perfection on your griddle, the corn retains its crispy exterior while becoming tender and juicy inside. And the seasoning? You are going to want to put it on everything! This easy corn on the cob recipe is perfect for when fresh corn is at the height of season.
Cooking corn on the cob on a Blackstone is an easy way to elevate any summer meal. (Just like my Blackstone street corn.)
Whether you're hosting a BBQ or looking for a quick side dish, this Parmesan butter corn on the griddle is guaranteed to make your taste buds do a little happy dance.
Serve this corn with your favorite summer main dishes. Some of our favorites are Blackstone Smash Burgers, Blackstone Philly Cheesesteak, Blackstone Shrimp, Blackstone Steak, and Blackstone Chicken.
Ingredients
- Parmesan cheese or Cotija cheese: Use finely grated cheese.
- Butter: Use salted or unsalted melted butter. Olive oil or avocado oil are options if you prefer not to use butter.
- Mayonnaise: Use your favorite brand; Vegan mayo works as well.
- Chili powder: Provides a mild heat and smoky flavor. Smoked paprika is a great alternative.
- Fresh corn: Remove your corn from the husks and clean it well.
Why Parmesan Butter?
Plain butter melts and coats the corn, but it doesn't bring much flavor on its own. Parmesan changes that. It adds salt, protein, and umami directly into the fat, so as everything steams inside the foil, those savory notes get absorbed straight into the kernels.
Add chili powder and garlic into the mix, and you've got a compound butter that actually seasons the corn from the inside out.
Tips and Tricks
- Preheat Properly: Ensure your Blackstone Griddle is preheated to medium-high heat (375-425 degrees) for even cooking. I recommend an infrared thermometer.
- Foil Wrapping: When grilling corn that has been buttered and seasoned, make sure each ear of corn is securely wrapped in foil. Otherwise, all that delicious flavor will end up on your griddle rather than the corn kernels.
- Check for Doneness: Cook for 13 to 17 minutes, but check for your desired level of doneness. Some prefer a slight char while others like it tender.
- Garnish: We like to garnish our corn with more cheese. Lime juice and cilantro are also fabulous here.
Step by Step
Parmesan Butter Blackstone Corn on the Cob
Ingredients
- ½ cup grated parmesan cheese or cojita cheese
- ⅓ cup butter melted
- ⅓ cup mayonnaise
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 4-6 ears fresh corn shucked and cleaned
Instructions
- Preheat your Blackstone griddle to medium high heat. (About 375 - 425 degrees.)
- In a small bowl, stir together the parmesan, butter, mayonnaise, chili powder, salt, and pepper.
- Spray six pieces of foil with cooking spray.
- Brush the parmesan mixture on the corn and wrap the ears in the foil.
- Cook for 13 to 17 minutes, flipping every 5 minutes, or to desired doneness.
- Sprinkle with additional parmesan if desired.
Bill Mueller says
My family LOOOVVVVEESSS this corn on the cob recipe! Easy to make, and tastes GREAT!!!
Wendy Polisi says
So glad you enjoyed it!