How to Make Corn on the Cob on the Blackstone

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Heat your Blackstone to medium-high heat—around 400°F. That’s the sweet spot where butter won’t burn but kernels will sizzle on contact. Drizzle a thin layer of oil (avocado or canola) directly on the griddle. Then add a generous pat of butter. Yeah, I said it: butter on the griddle first. This isn’t diet food; this is art.

Let the butter melt and foam slightly. Swirl it around so it coats the cooking surface. That bubbling golden pool? That’s your corn’s new best friend. Pro tip: If you want extra flavor, throw in a smashed garlic clove or a sprig of rosemary while the butter melts. Your kitchen (or patio) will smell like heaven.