This Blackstone corn on the cob recipe is an ideal summer side for cookouts. Cooking corn in foil on a griddle yields tender, juicy ears every time.
Can You Cook Corn on the Griddle?
Yes — and it’s wonderful. Instead of using a grill, try the Blackstone griddle. The flat top lets you cook several ears at once and produces even heat for consistent results. It’s also convenient to cook corn alongside other griddle favorites; just start the corn first since it needs a bit more time.
Ingredient Notes
Here’s what you need for this simple recipe. Exact quantities appear in the recipe card below.
- Corn on the cob — Fresh, sweet ears are best. Look for firm, plump kernels and remove husks and silk. Rinse under cold water and pat dry if needed.
- Butter — Adds flavor and helps keep the corn moist. Olive or avocado oil can be substituted.
- Seasonings — A basic mix of salt, black pepper and garlic powder works well. Try ranch, chili-lime, or taco seasoning for different flavor profiles.
- Aluminum foil — Heavy-duty foil or doubled sheets make wrapping and handling easier and keep the corn juicy as it cooks.
How to Cook Corn on the Cob on the Blackstone Griddle
Prepare the ears by rubbing them with butter, seasoning, and then wrapping each ear loosely in foil so steam can circulate. Cook over medium heat for about 20–25 minutes, turning every 5–6 minutes for even cooking. If you have a lid or dome, use it to hold in heat, though it’s not required.
Recipe Tips
Do not wrap the foil too tightly — leave some space so steam circulates and cooks the kernels through.
Handle packets with BBQ tongs and be careful when opening, as steam will be very hot.
Finish with extra butter or your favorite seasoning blend when serving.
Storage
Refrigerate leftovers in an airtight container for 3–5 days. Kernels can be cut from the cob and used in salads, dips, or other dishes. You can also freeze cooked corn for up to 3 months.
More Ways to Cook Corn
Besides the griddle, you can cook corn in foil on a grill, boil it on the stove, air fry, microwave, or use a pressure cooker. Choose the method that fits your setup and schedule.
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
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Place one ear of corn at a time on a large sheet of heavy-duty aluminum foil.
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Rub about 1 tablespoon of butter over each ear.
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Sprinkle evenly with garlic powder, salt, and pepper.
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Add the remaining butter on top of the ear, then loosely wrap the foil so there is space for steam and seal the ends tightly. Repeat with remaining ears.
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Heat the griddle to medium and arrange the foil-wrapped ears evenly on the surface.
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Use tongs to turn each packet every 5–6 minutes until the corn is tender and cooked through.
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Transfer cooked ears to a platter or foil pan until ready to serve.
Video
Notes
Avoid wrapping the foil too tightly so air can circulate.
Total cooking time varies with the size of the ears.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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