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This Blackstone corn on the cob recipe is the perfect summer side dish for cookouts. Griddle corn in foil turns out tender, juicy and delicious every time!
Can You Cook Corn on the Griddle?
You sure can! Corn is popping up everywhere (no pun intended), so I bought a bunch for our summer cookouts. Instead of cooking it on the grill, we cooked corn on the cob on the Blackstone griddle.
Using the flat top is a game changer. You can cook a bunch of corn at a time, and it cooks more evenly than on the grill. Plus, we cook this delicious side dish along with our favorite Blackstone recipes like smash burgers, steak, chicken, shrimp and pork chops! You just have to start the corn first since it takes longer than the main dish.
Ingredient Notes
Here’s what you need for this easy recipe. Full amounts are in the printable recipe card below.
- Corn on the cob — Fresh sweet corn from a farmers market is best, but it’s super easy to buy some already shucked or partially shucked at your grocery store. Just look for ears with firm, plump kernels that aren’t dried out. You’ll need to remove the husks if necessary and clean off any corn silk from the ears. Rinse them under cold water, and pat dry.
- Butter — this adds flavor and prevents the corn from drying out as it cooks. You can sub olive oil or avocado oil.
- Seasonings — A blend of salt, black pepper and garlic powder is my go-to seasoning mix, but we change up the flavors now and then with ranch seasoning or chili lime or taco seasoning!
- Aluminum foil — wrapping the corn in foil makes it easy to handle and keeps it nice and juicy as it cooks. Heavy duty foil works best, but you can double up the pieces of foil if needed.
How to Cook Corn on the Cob on the Blackstone Griddle
All you do is rub the prepared corn with some butter, season it , and wrap it in foil. Cook the corn on medium heat for about 20-25 minutes, turning it every 5-6 minutes so that it cooks evenly until done. If your griddle has a lid, you can use that or a dome to help maintain the heat, but it’s not necessary.
Recipe Tips
Don’t wrap the corn too tightly. You want the steam to circulate.
Use BBQ tongs when handling the corn and opening the packets as they will be very hot.
Use your favorite seasoning blends and add more butter when serving.
Storage
Store any leftover corn in an airtight container in your refrigerator for 3-5 days. You can remove the kernels from the cob to use in corn dip or other recipes that call for cooked corn. Or freeze leftovers for up to 3 months.
More Ways to Cook Corn
You can grill corn in foil or cook it with butter on the stove. You can also air fry corn or cook it in the microwave or in the Instant Pot.
Blackstone Corn on the Cob in Foil
Ingredients
- 6 ears corn on the cob shucked and cleaned
- 6 tablespoons butter
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Place one ear of corn at a time on a large sheet of heavy duty aluminum foil
- Rub part of 1 tablespoon of butter over ear of corn
- Sprinkle evenly with some of the garlic powder, salt and pepper
- Place the remaining pat of butter on top of corn, and loosely wrap foil around corn so that there is space between the foil and corn, making sure ends are tightly closed. Repeat process with all ears of corn
- Heat griddle to medium, and place corn evenly on the griddle surface
- Use tongs to turn the corn on each side every 5-6 minutes or so until it is fully cooked and tender
- Remove to a platter or foil pan until ready to eat
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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