Step 1: Bring water to a boil. Lots of water is the first secret you need to know. Pour 1 quart of water per ear into your largest pot; the more room the better. In fact, if you’re cooking a lot of corn, go ahead and use two or more pots. Bring the water to a full rolling boil. Simmer corn on the cob in a large pot of water until halfway cooked. 5 – 10 minutes. Drain corn from water. Preheat Blackstone griddle to medium low. Add butter to the hot Blackstone grill and spread it around the surface where you’ll add the corn. Add corn to the buttered Blackstone grill. Keep the corn in a single layer; if possible, do not stack the ears. 5. Bake for 20 to 30 minutes. Place the corn in the preheated oven and bake the ears until they feel thoroughly hot and tender-crisp. After the first 10 minutes, rotate the baking sheet to promote even cooking on all sides of the corn. Add seasoning salt and pepper and mix to combine. Brush the ears of corn with the seasoned butter mixture. Place corn cobs directly on the grill grate of the electric smoker. Close the lid, and smoke the corn for 1½ hours. Make sure to turn and baste the corn with the butter mixture every 15-20 minutes. Grill corn on a gas grill using the following steps: Preheat your grill to medium-high heat. Place the corn onto the Grill grates, making sure that it is well coated in cooking spray. Grill the corn until it is browned and cooked through, about 10 minutes per side. Serve hot, topped with your favorite toppings. Instructions. Preheat your grill to medium heat (375-400 degrees F). Prep the corn by ripping or cutting off the large ball of silk from the top of the corn and any loose or hanging pieces of the husk. Place the corn directly on the grill grate without peeling off the husk. If using a grill with a thermometer, allow the grill to reach roughly 350 degrees Fahrenheit (177 degrees Celsius). 4. Partially husk the corn. After it has soaked, pull the corn out of the water and shake off excess water. Pull the husks back to expose the top half of the corn, but do not remove the husks completely. 1. Preheat grill to high. 2. Prepare the ears for the grill. You can mimic the effects of a corn husk by tightly wrapping each ear in foil. The foil will steam the kernels, much like the husk Mix well. Place a corn cob on an individual piece of foil, then top it generously with the garlic butter. Wrap the corn tightly in the foil. Repeat until all your corn on the cobs are covered. Place the wrapped corn on a baking tray. Bake for about 35-45 minutes at 425℉/220℃, turning the tray halfway through roasting. Arrange the corn directly on the grill grates. Close the lid and cook, turning occasionally, until the corn is tender, 25-30 minutes. 450 ˚F / 232 ˚C. 5. Remove the corn from the grill and peel off the husks. Place the corn on serving platter, drizzle with the remaining garlic butter, and top with the Parmesan and parsley. HTc7v.