Fire Up the Griddle with Blackstone Corn on the Cob

Skip the grill and ignite your taste buds with the tantalizing flavors of Blackstone Corn on the Cob! This mouthwatering outdoor cooking method involves searing seasoned sweet corn, wrapped in foil, on a sizzling hot flat-top griddle. It’s the perfect addition to backyard BBQs, picnics, pool parties, and summer gatherings.

During our days in Ohio, my kids and I used to eagerly await the annual corn harvest. There’s something special about Midwestern corn – it’s sweeter, more flavorful, and absolutely irresistible. Corn-on-the-cob is the ultimate summer side dish, enhancing the joy of socializing and indulging in delicious food. But here comes the burning question: can you cook corn on the cob on a Blackstone griddle? 🤔

Absolutely! With grilling season in full swing, it’s the perfect time to put your outdoor griddle to the test. In this article, we’ll explore how to grill corn on the cob using a Blackstone griddle, ensuring that your summer corn reaches new levels of succulence and taste.

What Makes a Blackstone Griddle Special?

If you’re wondering what sets Blackstone griddles apart, let me tell you about their exceptional features:

  • Versatile cooking surface: Unlike traditional grills, Blackstone griddles offer a spacious, solid steel flat-top designed for grilling, cooking, and searing.
  • Exceptional heat distribution: The griddle’s cooktop heats up quickly and evenly, guaranteeing perfectly seared and slightly caramelized food.
  • Wide range of foods: In addition to corn-on-the-cob, there’s plenty of space on the griddle to cook burgers, hot dogs, steak, and more!
  • Easy to use: The Blackstone griddle provides a beginner-friendly outdoor cooking experience, ensuring that your corn-on-the-cob game impresses guests with the best-tasting corn they’ve ever had.
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Why You’ll Love This Recipe

Let me share some reasons why you’ll fall head over heels for this Blackstone corn-on-the-cob recipe:

  • The taste and texture: This method elevates the classic summertime side dish, infusing it with delicious flavors and creating tender-crisp kernels.
  • The convenience of foil packets: Cook the corn in foil, allowing you to enjoy it hot off the griddle, basted in butter and seasonings, without the mess of husks. Plus, clean-up becomes a breeze!
  • Streamlined multi-tasking: Toss the foil-wrapped corn cobs directly on the griddle alongside your main course, making the most of your cooking space.

Ingredients You’ll Need

To make this delectable Blackstone corn on the cob, gather the following ingredients:

  • Fresh sweet corn: Opt for corn that’s just been harvested or purchased, as it’s at its peak sweetness and tenderness.
  • Melted butter: Butter is a must-have for corn on the cob! If you prefer a dairy-free alternative, you can use olive oil, preferably gourmet butter-flavored olive oil if available.
  • Spices: I recommend using salt, freshly cracked pepper, and Hungarian sweet paprika to enhance the corn’s natural sweetness and buttery flavor. Feel free to check out the ‘Variations’ section for more seasoning ideas!

How to Cook Corn on the Cob on a Blackstone Griddle

Follow these simple steps to grill the perfect corn on the cob using your Blackstone griddle:

Step 1: Preheat
Preheat the griddle on medium-high heat to 400°F.

Step 2: Shuck
While the griddle is heating up, remove the husks and silk from each ear of corn. Rinse the corn under running water, scrubbing it gently with a vegetable brush. Pat the corn dry and place each cob individually on a piece of heavy-duty aluminum foil.

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Step 3: Season
Drizzle a teaspoon of melted butter over each cob. In a small bowl, mix the salt, pepper, and paprika. Sprinkle this seasoning blend on all sides of the corn.

Step 4: Wrap
Wrap each ear of corn in aluminum foil, securely rolling it up like a cigar and twisting the ends.

Step 5: Cook
Once the griddle is hot, place the foil-wrapped corn directly on it. Cook for 15-20 minutes, turning the corn every 5 minutes for even cooking.

Step 6: Serve
Using tongs, carefully remove the cooked corn from the griddle. Unwrap the foil and get ready to enjoy!

Recipe Tips

To ensure the best results, keep these tips in mind:

  • Preheat with patience: Make sure the griddle is thoroughly preheated to medium-high heat before placing the foil-wrapped seasoned corn on it. This ensures even cooking.
  • Wrap corn in foil with care: Wrap each seasoned ear of corn securely in aluminum foil, leaving no gaps for steam to escape. The foil helps steam the corn, keeping it moist and infused with flavor.
  • Optional charred finish: If you prefer a charred finish, unwrap the cooked corn and place the cobs directly on the griddle for a few minutes, turning them every now and then to char all sides.


Feel free to customize this Blackstone corn-on-the-cob recipe with your favorite seasonings. Here are a few ideas to get you started:

  • Garlic and herb: Combine melted butter with finely minced garlic and chopped fresh herbs such as parsley, cilantro, or dill. Spread this mixture on the corn before cooking.
  • Citrus-spiced: Spread a mixture of softened butter and Cajun, Creole, or blackening seasoning over the corn before cooking. Squeeze some lemon or lime juice over the cooked corn for a vibrant and tangy finish.
  • Italian-inspired: Brush a mixture of melted butter, minced garlic, Italian seasonings, or a blend of dried oregano and dried basil onto the corn before cooking. Add a sprinkle of grated Parmesan cheese for extra flavor.
  • Mexican-inspired: If you have any leftover Blackstone corn on the cob, transform it into delicious Mexican street corn. Slather the corn with mayonnaise, lime juice, chili powder, and a sprinkle of cotija cheese.
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Serving Suggestions

Pair your grilled corn on the cob with these mouthwatering main dishes cooked directly on your Blackstone griddle:

  • 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


If you have any leftovers, store the cooled ears of corn in a resealable plastic bag or an airtight container in the refrigerator for 3-5 days. Freezing leftovers is not recommended, as the kernels may become mushy when thawed and reheated.

If you’re craving a fantastic outdoor cooking experience, give Blackstone Corn on the Cob a try. Feel free to check out my website, Rowdy Hog Smokin BBQ, for more mouthwatering recipes and grilling tips. Trust me, your taste buds will thank you!