Blackstone Creamy Parmesan Corn and Zucchini
I have been on quite the zucchini kick lately thanks to my abundance of summer garden vegetables! Blackstone Creamy Parmesan Corn and Zucchini is easy side dish recipe for the griddle and it was perfect with some steaks all made on the flat top!
Sweet summer corn and an enormous garden fresh zucchini are the stars of this simple dish.
How to make Blackstone Creamy Parmesan Corn and Zucchini
First, cut the kernels off of 5 ears corn on the cob.
I like to put them in a bowl with a smaller bowl turned upside down.
Makes them pretty easy to cut as long as you have a good quality sharp knife.
Then dice a zucchini so you have about 4 cups total.
Mince a few cloves of garlic and measure out a cup of heavy cream and a cup of shredded parmesan cheese.
Once the ingredients are prepared and placed on a tray you can head out to your griddle.
Preheat the Blackstone griddle or flat top grill to medium heat for a few minutes.
Then add some cooking oil of choice, the corn, zucchini, kosher salt, and pepper.
The veggies will cook for 5 to 6 minutes, mixing a few times with hibachi spatulas.
Griddle cooking at my house usually involves some fun patio conversations and helpers.
Add the garlic to the veggies and cook 2 to 3 more minutes, mixing a few more times.
I put some sirloin steaks on the griddle at the same time as the garlic, perfect timing of you like medium rare they will cook 3 minutes per side.
Finally pour the heavy cream and sprinkle the cheese, along with more kosher salt and pepper.
You’ll have to use your spatulas to contain the cream at first.
Cook about 3 more minutes, mixing together, and it will thicken into a sauce.
Blackstone Creamy Parmesan Corn and Zucchini is one amazing looking side dish 🙂
You can serve it with anything you like, but it was pretty tasty with the sirloin steaks.
If you like Blackstone Creamy Parmesan Corn and Zucchini, you might also like these griddle recipes…
Blackstone Bang Bang Chicken Fried Rice
Blackstone Spinach and Artichoke Chicken
Leftover heavy cream and parmesan?! Use it in this fabulous dinner recipe on the griddle!
Blackstone Hot Cheetos Street Corn
Blackstone Griddle Zucchini Recipes
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Blackstone Creamy Parmesan Corn and Zucchini
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 5 ears corn on the cob kernels cut off the cob
- 4 cups diced zucchini
- kosher salt, pepper
- 4 to 5 cloves garlic minced
- 1 cup heavy cream
- 1 cup shredded parmesan chese
Instructions
- Preheat your griddle to medium heat for a few minutes. Add some cooking oil, the corn kernels, diced zucchini, kosher salt, and pepper. Cook 5 to 6 minutes, mixing a few times with hibachi spatulas.
- Add the garlic and cook another 2 to 3 minutes, mixing a few times.Note: I cooked some steaks on an empty side of the griddle when I added the garlic so they cooked 3 minutes per side for medium rare (4 minutes per side for medium). This an option for a complete meal.
- Add the heavy cream, parmesan cheese, more kosher salt, and pepper. Use the hibachi spatulas to contain the cream at first, mix it all together for about 3 more minutes and the cream will thicken into a sauce.Note: If you want a slightly crispy cheese, turn the griddle off and let it stay on the griddle another minute before removing it with hibachi spatulas.
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