Blackstone Creamy Parmesan Corn and Zucchini
Blackstone Creamy Parmesan Corn and Zucchini is a perfect side dish on the griddle using summer fresh 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.