Fire up your Blackstone to medium-high heat (around 400°F). You want it hot enough to sizzle the second the corn touches down. If it doesn’t hiss, it’s a miss.
Place the butter-drenched ears directly on the griddle. Let them sit for 3–4 minutes without moving them. I know you want to poke them, but patience, grasshopper. You’re building a crust.
Blackstone Corn on the Cob - Grill on a Dime
After that, rotate the ears a quarter turn every 2 minutes. You’re aiming for char marks on all sides, like a lazy sunbather who forgot to flip. Total cook time: about 10–12 minutes.
The Cheese Avalanche (A Mandatory Step)
Once the corn is beautifully charred, slide it to the cooler side of the griddle. Sprinkle Cotija or Parmesan cheese all over it. The residual heat will melt it into a gooey, salty blanket.
Now, take a lime wedge and squeeze it over everything. The acid cuts the richness and makes the flavors pop like a firework. You’ll hear angels sing. Or your neighbors. Either way, it’s loud.
