Grilled corn on the cob (Blackstone)
Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
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Griddled corn hits different, and this smoky-buttered version is proof. Ears cook on a hot Blackstone until the kernels are tender and dotted with golden char, then get brushed with a fragrant blend of melted butter, garlic, and smoked paprika. Finished with a sprinkle of fresh parsley, it is the sweet, savory side that makes any cookout feel complete. Quick to cook, hard to resist.
Ingredients
Ingredients
- 4 Ears Corn Cobs - Husked
- 2 Tbsp Butter - Melted
- 1 Tbsp Avocado Oil
- 1 Tsp Garlic Powder
- 1 Tsp Mild Smoked Spanish Paprika
- 1/2 Tsp Kosher Salt - To Taste
- 1/4 Tsp Black Pepper - To Taste
- 1 Tbsp Parsley - Chopped
Directions
Directions
- Preheat Blackstone griddle to medium heat.
- Mix melted butter, garlic powder, smoked paprika, salt and pepper.
- Brush mixture over each ear of corn.
- Place the corn directly on the hot griddle.
- Cook for 12–15 minutes, rotating every 2–3 minutes until the kernels are tender with light golden-brown char marks on all sides. Fresh corn cooks quickly, so avoid overcooking to keep it sweet and juicy.
- Brush with a little more melted butter and sprinkle with parsley before serving.
Nutrition
Per serving · 4 servingsCalories
180
Fat
9 g
Saturated fat
4 g
Carbohydrates
23 g
Sugar
3 g
Fiber
2 g
Protein
4 g
Sodium
200 mg
Cholesterol
15 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Ears Corn Cobs - Husked
- 2 Tbsp Butter - Melted
- 1 Tbsp Avocado Oil
- 1 Tsp Garlic Powder
- 1 Tsp Mild Smoked Spanish Paprika
- 1/2 Tsp Kosher Salt - To Taste
- 1/4 Tsp Black Pepper - To Taste
- 1 Tbsp Parsley - Chopped
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