Blackstone Corn on the Cob
Skip the grill and fire up the griddle for Blackstone Corn on the Cob! This outdoor cooking method consists of searing foil-wrapped, seasoned ears of sweet corn on a sizzling hot flat-top grill for the most craveable delicious corn-on-the-cob! Perfect for backyard BBQs, picnics, pool parties, and summer meal prep.
During our days in Ohio, my kids and I would look forward to the annual corn harvest because it doesn’t get any better than Midwestern corn. It’s one of the few veggies I could count on my kids loving enough to ask for seconds.
And I mean, what’s not to love? During the summer, corn-on-the-cob is extra sweet, flavorful, and an excellent side dish for socializing! But the real question is: can you cook corn on the cob on a Blackstone? 🤔
Why, of course, you can! And with grilling season in full swing, there’s no better time to put your outdoor griddle to the test. In this blog post, we’ll go over how to griddle-grill corn on the cob on a Blackstone, so your next bundle of succulent summer corn is the best yet.
What is a Blackstone griddle?
If you’re wondering what’s so special about Blackstone griddles, here are the highlights:
- Versatile cooking surface. While you’re probably familiar with boiling or grilling corn on the cob, a Blackstone griddle provides a spacious, solid steel flat-top designed for grilling, cooking, and searing.
- Exceptional heat distribution. The cooktop gets hot quickly and evenly distributes heat to produce consistently perfectly seared, slightly caramelized foods.
- Works with a wide range of foods. In addition to corn-on-the-cob, there’s plenty of space to cook burgers, hot dogs, steak, and more!
- Easy to use. The Blackstone griddle offers a beginner-friendly outdoor cooking experience to step up your corn-on-the-cob game and impress guests with the best corn they’ve ever tasted!
Why you’ll love this recipe
- The taste and texture. This method upgrades a staple summertime side dish with a delicious flavor and tender-crisp kernels.
- The convenience of foil packets. You’ll cook the corn in foil, so you can enjoy it hot off the griddle, basted in butter and seasonings without the fuss of the husks. The foil packets also make clean-up a breeze.
- It streamlines multi-tasking. You can toss the foil-wrapped corn cobs directly on the griddle, along with whatever you’re making for the main course.
Ingredients you’ll need
- Fresh sweet corn – It’s worth noting that corn is at its peak sweetness and tenderness immediately after picking it, so it is best cooked as soon as possible after harvesting or purchasing.
- Melted butter – What would corn on the cob be without butter?! If you need a dairy-free alternative, you can use olive oil, preferably gourmet butter-flavored olive oil if you can find it.
- Spices – I used salt, freshly cracked pepper, and Hungarian sweet paprika to elevate the corn’s naturally sweet and buttery flavor profile. See ‘Variations’ for more ways to season corn on the cob before cooking it in foil.
How to cook corn on the cob on a Blackstone
Step 1: Preheat. Preheat the griddle on med/high heat to 400℉.
Step 2: Shuck. Meanwhile, remove the husks/silk and scrub each ear of corn with a vegetable brush while rinsing under running water. Pat dry, then place each cob individually on heavy-duty aluminum foil.
Step 3: Season. Drizzle a teaspoon of melted butter over each cob. Then, mix the salt, pepper, and paprika in a small bowl, and sprinkle the seasoning blend on all sides.
Step 4: Wrap. Wrap the corn in the aluminum foil by rolling it up (like a cigar) and securely twisting the ends.
Step 5: Cook. Once hot, place the foil-wrapped corn directly on the griddle and cook for 15-20 minutes, turning every 5 minutes for even cooking.
Step 6: Serve. Using tongs, remove the corn from the griddle (be careful as they will be HOT!), unwrap, and enjoy!
Recipe tips
- Preheat with patience. Before placing the foil-wrapped seasoned corn on the griddle, make sure it is preheated to medium-high heat so the corn cooks evenly.
- Wrap corn in foil with care. Wrap each seasoned ear of corn in a piece of aluminum foil securely so there are no gaps for steam to escape. The foil helps steam the corn, keeping it moist and infusing it with flavor.
- Optional charred-finish. Once the corn is done cooking, you can enhance the char by unwrapping the cobs and placing them directly on the cooktop briefly, turning every few minutes to char all sides.
Variations
Feel free to use this Blackstone corn-on-the-cob recipe as a canvas for your preferred blend of seasonings. Here are some ideas you might like:
- Garlic and herb. Combine melted butter with finely minced garlic and chopped fresh herbs like parsley, cilantro, or dill, and spread the mixture on the corn before cooking.
- Citrus-spiced. Before cooking, spread a mixture of softened butter and Cajun, Creole, or blackening seasoning over the corn. Squeeze lemon or lime juice over the cooked corn for a vibrant, tangy finish.
- Italian-inspired. Brush a mixture of melted butter, minced garlic, Italian seasonings (or a blend of dried oregano and dried basil), and grated Parmesan cheese onto the corn before cooking.
- Mexican-inspired. If you have any leftover Blackstone corn on the cob, make Mexican street corn slathered with mayonnaise, lime juice, chili powder, and a sprinkle of cotija.
Serving suggestions
Here are some of the many main dishes you can cook alongside ears of corn directly on a Blackstone flat-top grill:
- Bourbon Grilled Steak Tips
- Grilled Top Sirloin with Balsamic Glazed Mushrooms
- Sirloin Steak Kebabs with Ranch Vinaigrette
- Mango Grilled Chicken
- Grilled Honey Chicken Kebabs
- Savory Peach Chicken Kebabs
- Grilled Mexican Shrimp
- Grilled Salmon in Foil Packets
- Garlic Lime Grilled Sea Bass
Storing
Place the leftover cooled ears of corn in a resealable plastic bag or an airtight container and store in the refrigerator for 3-5 days. I don’t recommend freezing leftovers, as the kernels may become mushy when thawed and reheated.
FAQs
Cooking times may vary, but as a general guideline, foil-wrapped corn on the cob takes 15-20 minutes to reach doneness over medium-high heat on a Blackstone.
After the first 15-20 minutes of cooking, carefully unwrap one ear of corn to check for doneness. The kernels should appear bright, tender, and juicy. If it’s not quite cooked to your liking, rewrap the cob and cook for a few more minutes.
You can, but the foil helps the cob of corn steam evenly within the packet and ensures each kernel is infused with flavor. If you don’t want to use foil, baste the corn in melted butter and seasonings, then place the cobs directly on the preheated flat-top and cook for about 10 minutes, occasionally turning and brushing with more butter to keep the kernels moist.
More dishes to cook outdoors
- Big Green Egg Pulled Pork
- Big Green Egg Smoked Beef Brisket
- Blackstone Buttermilk Pancakes
- Blackstone Chicken Fajitas
- Blackstone Smash Burgers
- Smoked Bacon Wrapped Shrimp
- Grilled Parmesan Asparagus in Foil
If you love this Blackstone grilling guide, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Blackstone Corn on the Cob
Equipment
- Blackstone griddle or other griddle cooktop
Ingredients
- 4 ears fresh sweet corn husks and silks removed
- 4 tsp melted butter you can also use olive oil or gourmet butter-flavored olive oil
- 1 tsp salt
- 1/4 tsp freshly cracked pepper
- 1/2 tsp Hungarian sweet paprika
Instructions
- Remove corn husks and silk and scrub corn with a vegetable brush while rinsing under running water. Pat dry and set aside.
- Place each corn cob on top of a piece of heavy-duty aluminum foil large enough to wrap around tightly to seal.
- Drizzle each cob with one teaspoon of butter.
- Mix the seasonings together in a small bowl.
- Sprinkle all sides with the seasoning blend and wrap (rolling it up), making sure that the ends are sealed by twisting the foil.
- Preheat the Blackstone griddle to 400 degrees F (med/high).
- Place the corn on the griddle and cook for 15-20 minutes, turning every 5 minutes for even cooking.
- Remove from the griddle (being careful- it will be HOT), unwrap and enjoy.
Notes
- Preheat with patience. Before placing the foil-wrapped seasoned corn on the griddle, make sure it is preheated to medium-high heat so the corn cooks evenly.
- Wrap corn in foil with care. Wrap each seasoned ear of corn in a piece of aluminum foil securely so there are no gaps for steam to escape. The foil helps steam the corn, keeping it moist and infusing it with flavor.
- Optional charred-finish. Once the corn is done cooking, you can enhance the char by unwrapping the cobs and placing them directly on the cooktop briefly, turning every few minutes to char all sides.
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Perfect corn, just follow to a t, it’s fun to play with the seasonings
Thanks Jo! I’m so glad that you enjoyed it!