10 Easy Tips for Cooking Corn on a Griddle

Can You Cook Corn on a Griddle? Nothing says summer quite like a plate of fresh, sweet, vibrant corn. Whether you cook it on the cob or off, a griddle will bring out the corn’s natural flavors, intensifying its sweetness and giving it a wonderful charred, almost smoky taste.

How to Cook Corn on the Cob on a Griddle

If you’ve got a basket of corn but aren’t quite sure where to start, try this easy recipe for corn on the cob. To ramp up the flavor, try it with a delicious pat of flavored butter melted over the top…. delicious!

Griddled Corn on the Cob

Serves 8

Cooking time: 15 minutes


  • 8 fresh corn on the cobs, husks removed
  • 1tbsp oil
  • ​Sat and pepper to season
  • ​Flavored butter or a drizzle of olive oil to finish


  • 1) Cook the corn in a large pan of boiling salted water until tender (about 5 minutes). Drain.
  • 2) Add the oil to the griddle and preheat to a medium high.
  • ​3) Griddle the corn, turning frequently, for 5 minutes (or until tender and charred).
  • 4) Top each cob with a pat of flavored butter (suggestions below) or keep it simple with a drizzle of olive oil and a sprinkling of salt and pepper.

Flavored Butter Recipes

For an extra tasty treat, try melting one of these fabulous flavored butters over the corn.

The butter is incredibly easy to prepare, and can be made using one of two methods: -

Method 1

Melt the butter first, mix the ingredients together and brush the butter mix directly onto the cooked corn.

Method 2

Soften (but don’t melt) the butter and mash the ingredients together. Shape into a log and wrap in wax paper or plastic wrap. Keep refrigerated until ready to use. Serve the corn with rounds of flavored butter melting over the top.

Orange-Tarragon Butter


  • 1 tbsp unsalted butter
  • 1 tsp olive oil
  • ​1 tsp fresh orange juice
  • 1 tsp chopped fresh tarragon
  • ​1/2 tsp salt
  • 1/8 tsp freshly ground black pepper

Lemon-Curry Spice Butter


  • 1 tbsp unsalted butter
  • 1 tsp extra-virgin olive oil
  • ​1 tsp fresh lemon juice
  • ​1/2 tsp kosher salt
  • 1/2 tsp Madras curry powder

Honey-Citrus-Chipotle Butter


  • 1 tbsp unsalted butter
  • 1 tsp honey
  • 1/2 tsp grated lime rind
  • ​1 tsp fresh lime juice
  • ​1/2 tsp kosher salt
  • 1/2 tsp ground chipotle chili powder

Lemon-Chive Butter


  • 1 1/2 tbsp chopped fresh chives
  • 1 tbsp unsalted butter
  • ​1 tsp olive oil
  • ​1/2 tsp grated lemon rind
  • 1 tsp fresh lemon juice
  • 1/2 tsp kosher salt

Chili-Lime Butter


  • 1/2 cup butter
  • 1 tsp grated lime rind
  • ​1 tsp fresh lime juice
  • Chili powder

Mint Butter


  • 2 tbsp butter
  • 1 tbsp finely chopped fresh mint
  • ​2 tsp fresh lemon juice
  • ​1/2 tsp finely chopped fresh cilantro
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp salt

Jalapeño-Lime Butter


  • 3/4 cup butter
  • 2 jalapeño peppers, seeded and minced
  • ​2 tbsp grated lime rind
  • ​1 tsp fresh lime juice

Feta, Mint and Lime butter


  • 2 tbsp crumbled feta
  • 2 tbsp unsalted butter
  • ​1 tbsp minced fresh mint
  • 1 1/2 tsp lime juice

Parmesan Butter


  • 2 tbsp butter
  • 2 tbsp grated Parmesan
  • ​1 garlic clove, minced
  • ​3 thyme sprigs, finely chopped
  • Freshly ground pepper

Goat Cheese & Garlic Butter


  • 1/2 cup butter
  • 1/2 (4-oz.) goat cheese log, softened
  • ​4 roasted garlic cloves, crushed
  • 1/4 tsp fresh ground pepper

Honey & Cinnamon Butter


  • 1/2 cup butter
  • 1 tbsp honey
  • 1/8 tsp. ground cinnamon

Mustard-Chive Butter


  • 1/2 cup butter
  • 4 tsp mustard
  • 1 tbsp fresh chives, chopped

Garlic-Basil Butter


  • 1/2 cup butter
  • 4 tsp minced fresh basil
  • ​1-1/2 tsp minced fresh parsley
  • ​1/2 tsp garlic powder
  • ​1 tbsp fresh sage and thyme, chopped

How to Grill Corn on a Griddle- 2 Tempting Recipes

If you fancy some sweet, delicious corn but don’t have time to waste, try cooking it straight on the griddle… no pre-boiling, minimal prep, and guaranteed deliciousness!

Corn off the Cob

A bowl of sweet, juicy corn makes a delicious side accompaniment to pretty much any meal. Try this quick, easy recipe for a bowl of perfectly seared corn that’s positively bursting with flavor.

Serve 6

Cooking time: 35 minutes


  • 6 corn on the cobs, hulled
  • 2 tbsp bacon fat (you can substitute for 1 tbsp oil and 1 tbsp butter, if preferred)
  • 1/2 tsp salt
  • ​2 tsp sugar (you can reduce or omit this if the corn is very fresh)
  • ​1/4 tsp black pepper


  • 1) Slice the corn from the cob in downward motions.
  • 2) Heat the griddle to a medium high and add the fat.
  • ​3) Once the fat starts to spit, add the corn. Cook for 15-20 minutes, stirring frequently.
  • ​4) Add the salt, sugar and pepper.
  • 5) Cook for a further 2 minutes.
  • 6) Serve while still hot.

Corn on the Cob

Even quicker to cook than it is to eat, this no fuss- recipe is a real crowd-pleaser.

Serves: As Required. Allow 1-2 pieces per guest.

Cooking time: 15 minutes


  • Fresh corn on the cob, husked
  • Oil to brush the corn
  • ​Salt and pepper to season
  • Butter


  • 1) Heat the griddle to a medium high heat.
  • 2) Brush the corn on all sides lightly with oil.
  • 3) Cook for around 7 -10 minutes, turning frequently, until lightly charred all over.​
  • 4) Serve with a generous seasoning of salt and pepper and with a round of butter to melt over the top.

Top Tips for Griddled Corn

  • If you’re not serving them immediately, wrap the cooked corn ears in aluminum foil to preserve their heat.
  • Test whether the corn is done be pressing a kernel – if it yields and shoots out liquid, it’s ready.
  • ​​Use a medium high heat to cook with.
  • ​​Don’t overcook unless you like your corn mushy!
  • ​Don’t overcrowd the corn- make sure every kernel has enough space to tough the heat of the pan.
  • ​​Don’t be afraid to try out different seasoning combinations in your flavored butter; mix and match ingredients to find your favorite.
  • ​Feel free to double up on the ingredients in the flavored butter if you’re feeding a crowd. If you want to keep some back for later, the logs can be frozen or kept in the refrigerator for up to 2 weeks.
  • ​If you have any flavored butter left over, try it spread on some warm, crusty bread… delicious!
  • ​If you’re cooking corn off the cob, try mixing in some diced green and red peppers, chopped onions and a few teaspoons of minced jalapeño peppers for an extra colorful, Mexican inspired dish.
  • Add a handful of crumbled, cooked bacon to the corn just before serving for an extra tasty kick.

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