Lay the corn ears gently onto the hot, buttered surface. Don’t crowd them; leave an inch between each ear so they get direct heat, not steam. Let them sit for about 4–5 minutes without moving them. Yes, I know it’s tempting to poke and roll—resist. You want a deep, golden-brown char on one side first.
Blackstone Corn on the Cob - Grill on a Dime
Use tongs to roll each ear a quarter turn. Listen for that telltale sizzle. If the sizzle stops, your griddle is too cool. If it pops like popcorn, you’re on fire (metaphorically, mostly). Keep rolling every 4 minutes until all sides are charred and kernels start to blister. Total time: about 15–18 minutes. That’s it.
