8 Easy Tips for Cooking Corn on a Griddle

8 Easy Tips for Cooking Corn on a Griddle

Griddling corn is a viable option. Summer is best exemplified by a fresh, sweet, vibrant corn plate. Whether you cook it on the cob or not, corn cooked on a griddle will bring out the best in it, becoming sweeter and developing a wonderful charred, almost smoky taste.

Grilled Corn on the Cob: A Step-by-Step Guide

If you have a basket of corn and no idea what to do with it, try this easy recipe. To amp up the flavor, try spooning some melted flavored butter on top.


  • Eight newly-husked ears of corn
  • Tbsp. of oil
  • Season with pepper and salt
  • Put the finishing touches on with flavored butter or a drizzle of olive oil.


  • Boil the corn in plenty of salted water until it’s tender (about 5 minutes). Drain.
  • Add oil to the griddle and turn the heat up to medium-high.
  • Grill the corn, turning it often, for 5 minutes (or until tender and charred).
  • Top each corn cob with a pat of butter packed with flavor (see suggestions below) or olive oil, salt, and pepper.

Flavored-butter recipes

  • Add even more deliciousness to your corn by putting some of our incredible flavored butter over it.
  • It’s easy to manufacture butter in two different ways: –

Method One:

Brush the cooked corn with the melted butter mixture. Melt the butter, combine the ingredients, and then brush the mixture over the corn.

Also read – Best Electric Korean BBQ Grill 2023

Method Two:

Butter should be softened rather than melted before being mashed with the other ingredients. After shaping it into a log, cover it with plastic wrap or wax paper to keep it fresh. Maintain a cool temperature until ready to use. 

Orange tarragon butter.


  • One tablespoon of unsalted butter
  • 1/25th of an olive
  • One orange juice teaspoon.
  • Chopped tarragon, one teaspoon
  • Twelve Tablespoons of Salt
  • 1/8 teaspoon of freshly ground black pepper.

Lime-Curry Butter


  • One tablespoon of unsalted butter
  • 1/4 teaspoon of extra-virgin olive oil
  • Juice from one lemon, one teaspoon.
  • To season with kosher salt, use 12 teaspoons.
  • Half a teaspoon of Madras curry powder.

Honey-and-citrus-flavored chile butter.


  • One tablespoon of unsalted butter
  • Use 1 tsp. honey
  • One half of a teaspoon of grated lime rind.
  • Fresh lime juice equal to 1 teaspoon
  • To season with kosher salt, use 12 teaspoons.
  • Twelve teaspoons of chipotle chile powder.

Chile-seasoned butter


  • Butter, 50 grams
  • The shredded rind of one lime (one teaspoon)
  • Fresh lime juice equal to 1 teaspoon
  • Flake-like particles of cold

Mouthwatering Methods for Griddling Corn

Cooking corn on the griddle eliminates the need to pre-boil it, reduces the time it takes to prepare, and guarantees that it will be sweet and delicious.

  • Cut Corn from the Cob
  • Yummy, juicy corn is the ideal complement to any meal. Try this quick and easy meal for a bowl of corn that is tender, flavorful, and easy to prepare.


  • six ears of corn, husked
  • 2/bbsp. drippings from rendered bacon (you can substitute for 1 tbsp oil and 1 tbsp butter if preferred)
  • Twelve Tablespoons of Salt
  • Sugar, 1 Teaspoon (you can reduce or omit this if the corn is very fresh)
  • Black pepper, one-eighth of a teaspoon


  • Remove the kernels from the cob by cutting them downward.
  • Oil the griddle and heat it over medium-high.
  • When the fat starts to spit, add the corn. In a pan over medium heat, stirring for 15–20 minutes.
  • Throw in some seasonings like sugar, salt, and pepper.
  • Keep cooking for another 2 minutes.
  • A piece of advice is to serve straight from the burner.

Corn that is shaped like a cob

This quick and simple dish is a crowd-pleaser and may be ready in less time than it takes to eat.


  • New corn on the cob, still in the husk
  • Oil is used to coat the kernels of corn lightly.
  • Add salt and pepper
  • Butter


  • Get a medium-high flame going in the griddle.
  • Brush the corn on both sides with oil.
  • Cook for 7 to 10 minutes, stirring occasionally, or until the food is lightly browned.
  • Before serving, season with salt, pepper, and a pat of butter.

Keys to Perfectly Grilled Corn

  • Wrap the cooked corn ears in aluminum foil to keep them warm if you’re not going to serve them straight away.
  • If you press a kernel and it yields and erupts with liquid, you know the corn is ready to eat.
  • When cooking, maintain a heat level anywhere between low and high.
  • If you don’t want your corn mushy, don’t overcook it!
  • Corn kernels need space to develop a protective shell against high temperatures, avoiding crowding the pan.
  • Feel free to try new spice combinations while making flavored butter; compare and contrast different tastes to find your preference.
  • If you have any leftover spiced butter, it’s excellent on toast. 
  • Crumble some cooked bacon and toss it in with the corn just before serving for an extra salty taste.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *