Perfect Grilled Corn on the Cob with Your Blackstone Griddle

Blackstone Corn on the Cob is a simple, flavorful side that comes together quickly on a griddle. Sweet, juicy ears develop a light char and a subtle smoky caramelization that pairs perfectly with summer meals and BBQs.

Blackstone Corn on the Cob

Cooking corn directly on a hot Blackstone griddle gives it a delightful char and concentrated sweetness. While some recipes blanch the ears before griddling, you can skip that step and save time and a pot if you prefer.

This griddled corn is a natural accompaniment to steaks, pork chops, grilled chicken, or any favorite Blackstone main. It also works well cut off the cob for meal prep and reheating.

Why you’ll love this Blackstone Corn on the Cob

• Super juicy – the griddle chars the kernels slightly while keeping them tender and juicy.
• Great for meal prep – cut the kernels off the cob to store and reheat easily.
• Budget friendly – corn is an affordable seasonal vegetable that stretches meals.

Ingredients

• Fresh corn on the cob (4 ears)
• Avocado oil or another high-heat cooking oil (about 1 tablespoon)
• Kosher salt and black pepper, to taste
• Grass-fed butter (optional, for finishing)
• Chopped parsley or cotija cheese (optional toppings)

Tips & Tricks

Choose ears with bright green husks and tight kernels. Remove the husk and as much silk as possible before cooking. As you griddle the corn, add small amounts of water and cover with a dome or a lid if available to steam the kernels and speed tenderness without burning.

Tools to make this easy recipe

A tabletop Blackstone griddle or any flat outdoor griddle works well. A dome or metal lid helps trap steam and tenderize the corn faster.

How to make Blackstone Corn on the Cob

1. Remove the husks and as much silk as possible, then rinse the ears.
2. Preheat the griddle to medium heat and add a light coating of avocado oil.
3. Place the corn on the griddle and cook, turning occasionally, until the kernels develop light char marks.
4. Add a few tablespoons of water to the griddle and cover with a dome or lid to steam for a few minutes. Repeat adding water and covering until the corn is tender when pierced with a fork.
5. Finish with butter, salt, pepper, and optional toppings like chopped parsley or cotija cheese, then serve.

Stovetop Directions

If you prefer stovetop cooking, remove husks and silk, then bring a large pot of water to a boil. Add the corn and cook 5–7 minutes until tender. Remove with tongs, drain, and finish with butter and seasoning.

What to serve with Blackstone Corn on the Cob

This corn is a versatile side for grilled or roasted proteins such as ribeye, pork chops, burgers, shrimp, or chicken. It’s a classic addition to summer BBQs, picnics, and potlucks.

How to store

Wrap leftover ears in aluminum foil or store them in an airtight glass container in the refrigerator. They will keep well for 3–5 days.

How to reheat

To reheat, microwave an ear on a plate for 30–60 seconds, or warm it on the griddle briefly. If reheating cut kernels, use a covered skillet with a splash of water and a lid to steam until heated through.

More Blackstone Recipes to try

Try this corn alongside other griddle favorites like brussels sprouts with bacon, salmon, pork chops, asparagus, lemon garlic shrimp, or teriyaki chicken thighs for a complete meal.

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