Grilled Corn on the Cob

Learn how to grill corn on the cob three ways: tucked in the husk for juicy kernels, straight on the grates for smoky char, or wrapped in foil to soak up butter and seasonings. It's an easy, hands-off summer side that goes with anything else on the grill!

Course Side Dish

Cuisine American

Keyword grilled corn, grilled corn on the cob, how to grill corn, how to grill corn on the cob

Prep Time 5

Cook Time 15

Soaking Time 30

Total Time 50

Servings people

Calories 77kcal

Author Blair Lonergan

Ingredients

4 ears fresh sweet corn

Optional for serving:

Butter
Kosher salt
Freshly ground black pepper
Old Bay seasoning

Instructions

Method 1: Grilled Corn in the Husk

Gently pull back the husks without removing them completely. Remove all of the silk, then fold the husks back over the corn.
Place the corn in a large bowl, sink, cooler, or pot. Cover with cold water and soak for 10-30 minutes.
Preheat a grill or grill pan to medium-high heat (about 400°F).
Remove the corn from the water and shake off any excess moisture.
Place the corn directly on the grill grates. Cover and cook for about 15-20 minutes, turning every 5 minutes, until the kernels are tender.
Carefully peel back the hot husks and serve with butter, salt, pepper, or Old Bay.

Method 2: Grilled Corn Without the Husk

Remove the husks and silk completely.
Brush the shucked ears generously with oil (like olive or canola oil) to prevent sticking.
Preheat a grill or grill pan to medium-high heat (about 400°F).
Place the corn directly on the grill grates.
Cook for 10-12 minutes, turning frequently, until lightly charred and tender on all sides.
Serve with butter, salt, pepper, or Old Bay.

Method 3: Foil-Wrapped Grilled Corn

Remove the husks and silk completely.
Brush each ear of corn with butter and season with salt and pepper, if desired.
Wrap each ear tightly in aluminum foil.
Preheat a grill or grill pan to medium-high heat (about 400°F).
Place the foil packets on the grill grates.
Cook for 15-20 minutes, turning occasionally, until the corn is tender.
Carefully unwrap and serve with butter, salt, pepper, or Old Bay.

Notes

Use fresh corn. In-season sweet corn gives you the best flavor and texture.
Grill on the grates. Direct contact gives the smokiest, most charred flavor.
Grill in the husk. The kernels steam inside and stay especially juicy and tender.
Silk shortcut. Leave the silk in place, soak the whole ears, then peel the husk and silk off together after grilling.
Reach for foil. The foil method locks in garlic butter, fresh herbs, or Parmesan added before cooking.
Add extra flavor. Brush cooked corn with melted herb butter or sprinkle on your favorite seasoning blend.
Mind the butter timing. Butter bare corn after grilling to avoid flare-ups; butter foil-wrapped corn before wrapping so it melts in.
Store leftovers. Keep in an airtight container in the refrigerator for up to 4 days.
Use up leftovers. Cut the kernels off the cob and add them to salads, salsas, soups, or pasta.

Nutrition