Listen, I love a charcoal grill as much as the next person, but the Blackstone has this unfair advantage: total control over the heat. You can get a roaring sear on one side while keeping the other side gentle enough to not turn your corn into a charcoal briquette. It gives you that restaurant-quality char without the risk of burning the whole bouquet.
Plus, you can cook a lot of ears at once. Like, an embarrassing amount. I once did a dozen ears for a block party and still had room for burgers and onions. The griddle just laughs at volume.
