First, don’t overload your griddle. Leave a little space between each ear so the heat circulates. Crowding leads to steaming, not that lovely char we’re after.
Blackstone Corn on the Cob - Amee's Savory Dish
Second, keep your griddle clean. After cooking corn, you’ll have some sugary residue that can burn if left behind. A quick scrape with your spatula and a splash of water will keep it ready for your next adventure—like grilled cheese or smash burgers.
Finally, have fun with it. Corn on the Blackstone is forgiving. If you burn one side a tiny bit, that’s just extra flavor. My husband once left corn on for 20 minutes without turning it, and we called it “campfire style.” It was delicious.
