Quick Look: Blackstone Corn on the Cob In Foil
- Ready In: 25 minutes!
- Serves: 4
- Main Ingredients: sweet corn, butter, and kosher salt
- Dietary Info: gluten-free, vegetarian and dairy-free friendly
- Equipment: aluminum foil and Blackstone griddle (or another flat top)
- Best For: an easy summer side dish or cut off the kernels and make the best Mexican street corn salad!
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Why You’ll Love This Juicy and Tender Sweet Corn
- Taste of summer – nothing better than freshly picked sweet corn in season!
- Bring the cooking heat outside to the flat top griddle.
- Only 3 real ingredients!
- Versatile – enjoy as a simple side dish, cover in fun toppings, or use in any of your favorite corn recipes (like this Avocado Salad with Corn).
- Great for entertaining – make as many ears of corn that fit on the griddle!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Corn on the Cob – for best results, purchase freshly picked corn from a farmer’s market or grocery store. In season corn on the cob has the best flavor!
- Kosher Salt – option to use table salt, if you prefer.
- Butter – regular or plant-based to make the recipe dairy-free.
How To Make Blackstone Corn on the Cob
Step 1 – Rub each ear of corn with butter and season with salt.
Step 2 – Wrap them up individually in aluminum foil.
Pro Tip
Butter and salt the corn before cooking! So much easier than trying to butter hot corn and it can be enjoyed faster too!
Step 3 – Cook the wrapped corn on the griddle for 20 minutes (rotate every 4 minutes).
Step 4 – Unwrap the corn and enjoy!
Best Ways To Serve Blackstone Corn On The Cob
There are a variety of ways to enjoy this perfectly cooked sweet corn:
- Solo: simply unwrap and eat with your favorite main dish!
- Load Up with Toppings: add a variety of toppings and make easy Mexican street corn.
- Remove the Kernels: cut the corn kernels off the cobs and use them to make easy corn salsa, Mexican street corn pasta salad, or street corn chicken rice bowls.
- Side Dish: You could serve with some Blackstone Chicken Thighs (or Blackstone Chicken Breasts) and some Hibachi Vegetables!
Erin’s Testing Tips: What We Learned
- Foil vs. Bare Griddle – we tested this recipe both ways and recommend wrapping the corn in foil to help protect it from getting too charred. Cooking sweet corn directly on the hot griddle resulted in very dark corn that looked almost burnt and more chewy corn instead of crisp.
- Rotating the corn every few minutes helps to keep the cooking even and results in less direct charring.
Blackstone Corn on the Cob FAQs
After the first 18-20 minutes, carefully pull back the foil on one ear of corn. It should be bright in color, tender, and juicy. If it isn’t cooked to your desired doneness, cover it back up and keep cooking. Continue to cook in 2 minute increments after 20 minutes, if it isn’t fully done.
Yes, frozen corn on the cob can be cooked on the grill but I do not recommend it. The texture is much more soft and not the same as fresh sweet corn.
Either wrap it back up in foil and store in the fridge for 2-3 days or cut the corn off the cob and store in an airtight container for the same amount of time.
Yes, I would recommend cutting the corn kernels off each cob and store in a freezer-safe container in the freezer for up to 3 months.
Other Sweet Corn Recipes You Might Like
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Equipment
Ingredients
- 4 ears sweet corn, shucked and silks removed
- 1-2 tablespoons butter, sub plant-based butter
- kosher salt
Instructions
- Prep Corn: Place 1 ear of shucked corn on a piece of aluminum foil big enough to wrap around that one ear. Rub the corn with butter and sprinkle with kosher salt. Wrap the foil completely around the corn and continue this process with the remaining ears.
- Prep Cooktop: Preheat the Blackstone griddle and bring everything you need out to the cooking space.
- Cook Corn: Once hot, place the wrapped corn on the hot cook top. Let them cook for 20 minutes and rotate every 4 minutes.
- Serve: Remove cooked corn from the foil and enjoy!
Notes
- Dairy-Free: use a plant-based butter.
- Amount: feel free to make more than 4 ears of corn. You can make as many as your cooktop can hold.
- Storage: leftover corn can be wrapped up and stored in the fridge for 2-3 days.
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