Blackstone Corn on the Cob

This method consists of searing foil-wrapped, seasoned sweet corn on a flat-top grill for the easiest tastiest corn!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 114kcal

Author Amee

4 ears fresh sweet corn husks and silks removed
4 teaspoon melted butter you can also use olive oil or gourmet butter-flavored olive oil
1 teaspoon salt
¼ teaspoon freshly cracked pepper
½ teaspoon Hungarian sweet paprika

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.

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.