Corn on the cob, a summertime staple, elevates any barbecue. But have you considered grilling it on your Blackstone griddle? This simple twist unlocks a world of flavor and ensures evenly cooked kernels every time. Get ready to ditch the boiling pot and embrace the magic of griddle-grilled corn!
Why Blackstone Grilling is a Game-Changer for Corn
Blackstone griddles offer a unique advantage over traditional grilling methods. Their flat, even surface provides consistent heat distribution, preventing hot spots that can lead to burnt or unevenly cooked corn. The large cooking area also allows you to grill multiple ears of corn simultaneously, perfect for feeding a crowd.
The griddle’s surface also allows for better caramelization and browning, enhancing the natural sweetness of the corn. Adding a touch of butter or oil to the griddle creates a flavorful sear, infusing the corn with a smoky, irresistible taste. The cleanup is also a breeze compared to traditional grills.
Gathering Your Ingredients and Tools
Before firing up your Blackstone, make sure you have everything you need.
Essential Ingredients
Of course, you need corn! Look for fresh ears with tight, green husks and plump kernels. Don’t be afraid to peel back a small section of the husk to inspect the kernels. They should be milky and abundant.
Butter, preferably unsalted, is essential for adding richness and flavor. Olive oil or other cooking oils can also be used, offering different flavor profiles. Salt and pepper are the foundation of any great dish.
Optional Flavor Boosters
Get creative with your seasonings! Consider adding garlic powder, onion powder, paprika, chili powder, or even a Cajun spice blend. Fresh herbs like cilantro, parsley, or chives can also add a vibrant touch.
Cheese, such as cotija or Parmesan, adds a salty, savory element. Lime or lemon wedges brighten the flavor with a touch of acidity.
Essential Tools
You’ll need your Blackstone griddle, of course. A pair of tongs is crucial for handling the corn safely and efficiently. A basting brush is useful for applying butter or oil evenly. A sharp knife is needed for trimming the corn (if desired). Paper towels are handy for cleaning up any spills. A heat-resistant spatula can assist with flipping the corn.
Preparing the Corn for Grilling
The preparation method you choose will depend on whether you prefer grilling the corn in the husk or directly on the griddle.
Grilling in the Husk
Soaking the corn in the husk is crucial for preventing it from burning. Submerge the ears in cold water for at least 30 minutes, or even up to a few hours. This allows the husks to retain moisture and steam the corn while it’s grilling.
Before placing the corn on the griddle, gently peel back the husks, remove the silk, and then re-tie the husks with kitchen twine. This helps to keep the corn moist and prevents the husks from unraveling during cooking. You can also brush the kernels with melted butter and seasonings before re-tying the husks for extra flavor.
Grilling Directly on the Griddle
For direct grilling, you’ll need to remove the husks and silk completely. Use a sharp knife to trim any excess husk or silk that remains.
Consider pre-cooking the corn for a few minutes by boiling or steaming it. This will shorten the grilling time and ensure that the kernels are fully cooked.
After removing the husks, pat the corn dry with paper towels. This will help it to brown properly on the griddle.
Grilling Corn on the Blackstone: Step-by-Step
Now for the fun part! Here’s how to grill corn on your Blackstone for perfect results.
Preheating the Griddle
Preheat your Blackstone griddle to medium heat. You want the surface to be hot enough to sear the corn, but not so hot that it burns.
Use a thermometer to ensure the griddle surface reaches around 350-400°F (175-200°C). If you don’t have a thermometer, you can test the heat by flicking a few drops of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready.
Grilling Corn in the Husk: A Detailed Approach
Place the soaked corn on the preheated griddle. Make sure the ears are evenly spaced to allow for proper heat circulation.
Cook for approximately 15-20 minutes, turning the corn every 5 minutes. The husks will char and blacken, but this is normal.
Use tongs to carefully peel back the husks and check for doneness. The kernels should be tender and easily pierced with a fork. If the corn is not yet cooked, continue grilling for a few more minutes, turning frequently.
Once the corn is cooked, remove it from the griddle and let it cool slightly before serving.
Grilling Corn Directly on the Griddle: A Flavorful Method
Brush the preheated griddle with melted butter or oil. This will prevent the corn from sticking and add flavor.
Place the shucked corn directly on the griddle. Ensure enough space between each ear for even cooking.
Cook for approximately 8-12 minutes, turning the corn every 2-3 minutes. You want to achieve a nice char on all sides.
As the corn cooks, brush it with melted butter or oil and your favorite seasonings. This will help to create a flavorful crust.
The corn is done when the kernels are tender and slightly browned. Remove it from the griddle and serve immediately.
Tips for Achieving Perfect Griddle-Grilled Corn
These tips will help you to avoid common mistakes and achieve the best possible results.
Don’t Overcrowd the Griddle
Overcrowding the griddle can lower the temperature and prevent the corn from cooking evenly. Grill the corn in batches if necessary.
Control the Heat
Maintain a consistent medium heat throughout the cooking process. If the griddle gets too hot, reduce the heat or move the corn to a cooler area.
Use a Thermometer
A thermometer is the best way to ensure that the griddle surface is at the optimal temperature.
Experiment with Flavors
Don’t be afraid to experiment with different seasonings and toppings. Try adding a squeeze of lime juice, a sprinkle of cheese, or a dash of hot sauce.
Keep it Moist
Whether grilling in the husk or directly on the griddle, moisture is key. Soaking the corn and brushing it with butter or oil will help to keep it from drying out.
Don’t Overcook
Overcooked corn can be tough and dry. Cook it just until the kernels are tender and slightly browned.
Consider Pre-Cooking
Pre-cooking the corn, especially when grilling it directly on the griddle, can ensure that it’s fully cooked without burning.
Serving Suggestions and Creative Ideas
Griddle-grilled corn is delicious on its own, but it can also be used in a variety of creative dishes.
Serve it as a side dish with grilled meats, chicken, or fish. Cut the kernels off the cob and add them to salads, salsas, or soups.
Create a delicious corn and black bean salad with avocado, red onion, and cilantro. Make a creamy corn chowder with potatoes, bacon, and cream.
Use the grilled corn as a topping for tacos, nachos, or pizza. Make a flavorful corn salsa with tomatoes, onions, peppers, and lime juice.
Cleaning Your Blackstone After Grilling Corn
Cleaning your Blackstone after grilling corn is quick and easy.
Scrape off any food debris with a metal spatula. Pour a small amount of water onto the hot griddle and use the spatula to scrub away any remaining residue.
Wipe the griddle clean with paper towels. Apply a thin layer of oil to prevent rusting.
Season the griddle regularly to maintain its non-stick surface.
Mastering Blackstone Corn: A Journey to Flavor
Grilling corn on a Blackstone griddle is a simple yet rewarding experience. The even heat distribution, combined with the smoky flavor imparted by the griddle surface, creates a truly delicious dish. Whether you prefer grilling in the husk or directly on the griddle, the tips and techniques outlined in this guide will help you achieve perfect results every time. So fire up your Blackstone, gather your ingredients, and get ready to enjoy the best corn on the cob you’ve ever tasted!
What are the benefits of grilling corn on a Blackstone griddle compared to other methods?
Grilling corn on a Blackstone offers a unique combination of benefits. The flat, even heat distribution of the griddle allows for consistent browning and caramelization of the corn kernels, resulting in a sweeter, more complex flavor profile than boiling or microwaving. The direct contact with the hot surface also imparts a delightful smoky char, adding another layer of depth to the taste.
Compared to open-flame grilling, the Blackstone provides greater control over the heat, minimizing the risk of burning the corn while ensuring it cooks evenly. This method also allows for easy manipulation and monitoring of the corn, making it easier to achieve the desired level of char and tenderness. Plus, the griddle’s large surface area allows you to cook a larger batch of corn at once, perfect for feeding a crowd.
Should I grill the corn in the husk or shuck it first?
The choice between grilling corn in the husk or shucked depends on the desired outcome. Grilling in the husk steams the corn, resulting in a more tender and juicy kernel. Soaking the husked corn in water beforehand prevents it from burning, providing moisture that enhances the steaming process and adds a subtle flavor.
Shucking the corn allows for direct contact with the griddle’s surface, producing a more pronounced smoky char and caramelized flavor. For shucked corn, brushing it with oil or butter before grilling helps prevent sticking and enhances browning. Ultimately, the best approach depends on personal preference and the desired texture and flavor.
What temperature should the Blackstone be set to for grilling corn?
For optimal results when grilling corn on a Blackstone, aim for medium-high heat. This typically translates to a temperature range of 350-400°F. This heat level provides a good balance between browning the kernels and cooking the corn through without burning it.
If the Blackstone is too hot, the corn will char too quickly on the outside while remaining undercooked inside. Conversely, if the heat is too low, the corn will take longer to cook and may not develop the desired level of caramelization and smoky flavor. Using an infrared thermometer to check the griddle’s surface temperature can help ensure accuracy.
How long does it typically take to grill corn on a Blackstone?
The grilling time for corn on a Blackstone can vary depending on whether it’s in the husk or shucked, as well as the griddle’s temperature. Generally, corn in the husk will take around 15-20 minutes to cook, requiring occasional turning to ensure even heating.
Shucked corn, on the other hand, usually cooks in 10-15 minutes, depending on the desired level of char. It’s important to rotate the corn frequently to achieve even browning on all sides. The best way to determine doneness is to check for tenderness by piercing a kernel with a fork or knife; it should be easily pierced but not mushy.
What type of oil should I use for grilling shucked corn?
When grilling shucked corn on a Blackstone, using a high-smoke point oil is crucial to prevent burning and ensure a clean flavor. Oils like avocado oil, canola oil, or grapeseed oil are excellent choices due to their ability to withstand high heat without breaking down and producing unpleasant flavors.
Olive oil, while flavorful, typically has a lower smoke point and may not be the best option for high-heat grilling. Avoid using butter alone, as it can burn quickly. A mixture of butter and oil can add flavor while increasing the smoke point slightly. Ultimately, selecting an oil with a high smoke point will result in a better tasting and more enjoyable grilled corn.
Can I add seasonings or flavors to the corn while grilling it on the Blackstone?
Absolutely! Grilling corn on the Blackstone presents a fantastic opportunity to infuse it with a variety of flavors. Brushing the corn with seasoned butter, such as garlic butter, herb butter, or chili lime butter, adds a delicious richness and enhances the smoky flavor imparted by the griddle.
Alternatively, you can sprinkle the corn with your favorite dry seasonings after grilling. Popular choices include chili powder, smoked paprika, cumin, or a simple blend of salt and pepper. Experimenting with different flavor combinations is a great way to personalize your grilled corn and create a unique dish.
How do I prevent the corn from sticking to the Blackstone griddle?
Preventing corn from sticking to the Blackstone is essential for achieving perfectly grilled kernels. Ensuring the griddle is properly seasoned and preheated is the first step. A well-seasoned griddle creates a non-stick surface that reduces the likelihood of food adhering.
Applying a thin layer of oil or butter to the griddle before placing the corn on it further minimizes the risk of sticking. Also, avoid overcrowding the griddle, as this can lower the surface temperature and increase the chances of sticking. Finally, allow the corn to cook undisturbed for a few minutes before attempting to move it, as this allows a crust to form, naturally releasing it from the griddle.