Grilled corn on the cob is a summer staple at our house, and after years of experimenting, I’ve found that cooking corn right in its husk on a hot grill is the easiest and quickest way to make it.
This is the BEST Way to Grill Corn on the Cob, in my Humble Opinion
We grill just about anything and everything we can get our hands on during the summertime, and fresh corn on the cob is one of our favorite side dishes.
While I’ll eat it just about any way — grilled and slathered in a zesty Mexican crema for elote, tossed in potluck quinoa salads, or turned into slow cooker creamed corn perfect for every eating occasion, classic grilled corn on the cob with creamy butter takes the cake.
Grilled corn is SO MUCH EASIER to make than boiling corn on the cob, especially when you’re cooking for a crowd. We’ve found there’s no need to soak the corn before grilling and you can grill them right in their husks, creating built-in steam oven jackets.
Follow the easy steps below and you’ll soon discover grilled corn bliss, too!
Enjoy!
How to Grill Corn in the Husk So It’s Perfect Every Time
- Place the corn cob husks directly on hot grill grates. About 450°F to 500°F is what you’re aiming for. Keep the corn in its husks to steam, close the grill cover, and turn the cobs with tongs every 3-4 minutes or so.
- Grill for about 10-12 minutes. When the corn is finished cooking, the husks should have a good char but they shouldn’t be totally black. If you want the corn to get grill marks right on the kernels, remove the husks then toss back on the grates and cook for just 1-2 minutes more.
- Remove the husks, season, and slather. After grilling, peel back the husks, remove the silk, and enjoy with basic butter and season with salt, or go a bit more gourmet with one of my favorite infused compound butters.
My 3 Top Tips for Grilling Corn on the Cob
Keep it fresh. Always start with the freshest corn you can find (preferably in season, from the farmer’s market). The key to picking the best sweet corn is to look for ears of corn with golden silk — if the silk has spots of black in it, the corn’s on its way out. The corn should also smell fairly sweet and should be firm, not mushy when pressed with your thumb.
Watch your cooking time! When corn is overcooked it can become chewy because the longer heat breaks down the corn’s cell walls and the sugars take over, leading the kernels to lose their crunch.
No grill? No sweat. You can still achieve a nice charred flavor by using a cast iron grill pan or skillet. For this method, you will need to shuck your corn. Put a little oil or butter in a skillet and get it hot. Place your corn in the skillet and turn every few minutes, getting a nice sear on all sides.
Troubleshooting and FAQs
From soaking corn before grilling to wrapping in foil to removing the husks and grilling them naked, I’ve made grilled corn every which way you can. But I think the absolute easiest, tastiest way to grill corn on the cob is to toss it straight onto the grill and cook it right in the husk.
Here’s why:
-The husks act as a natural protective barrier between the corn and the grill, keeping the kernels tender and juicy.
-Plus, the corn soaks up that wonderful smokiness from the charred husks, giving it more flavor.
-Not to mention there’s less prep work to deal with if you skip husking the corn right away.
-Just snip the silk from the top and you can simply pull the rest of the silk back with the corn husks afterward.
Grilling corn on the cob only takes about 10-12 minutes. Grilling corn too long will make it gummy and starchy instead of sweet and crisp.
Remember to regularly turn the corn so it doesn’t become too dark on one side! In addition to your timer and the look of your grill marks, use your nose as your guide. When you can smell that delicious cooked corn aroma, it’s likely the corn is done cooking.
After years of experimenting, I’ve found absolutely no reason to soak corn before grilling. Some people soak their corn husks in cold water prior to grilling. Their theory is that this will provide the corn with more moisture. However, I find this step to be unnecessary since I’ve never been able to tell a difference.
Some people like to wrap their corn on the cob in aluminum foil as it’s said to help lock in moisture. However, I’ve tried this and can’t tell a difference, so I honestly don’t bother with foil.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
How to Make THE BEST Grilled Corn on the Cob
Ingredients
- 8 ears sweet corn (in their husks)
- 4 tablespoons butter (flavored or plain)
- kosher salt and freshly ground black pepper , to taste
Instructions
- Preheat the grill to high heat, about 450-500°F. Make sure to clean the grill grates so the corn doesn't stick.
- Prep the corn. Keep the corn in its husk but strip the outermost layer of husk from the corn. Snip the top end of the corn silk so it doesn't catch fire during grilling.
- Grill. Place the corn on the grates and close the grill to cook for about 5 minutes. Rotate the cobs every few minutes for 10-12 minutes total or until the husks are charred and the corn begins to smell fragrant.
- Season and serve. Remove the corn from the grill and use a towel to remove the husks and silk. Slather with butter and salt and pepper or your choice of flavored butters. Tip: If you prefer a smokier charred corn on the cob, simply add the shucked corn back to the grill for 1-2 minutes after husking for just a little more char.
Notes
Nutrition
Seasoning Ideas
- Add some heat. After slathering with butter, sprinkle chili powder, red pepper flakes, or freshly ground black pepper, or drizzle with your favorite hot sauce.
- Make it elote-style. Swap the butter for mayo, then season with chili powder and sprinkle with cotija cheese and fresh lime zest and a squeeze of lime juice.
- Add fresh herbs. Basil, cilantro, thyme, and tarragon are favorites.
Main Dishes to Serve With Grilled Corn
More Grilled Vegetable Side Dishes
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bappu1906
Keep it fresh. Always start with the freshest corn you can find (preferably in season, from the farmer’s market). The key to picking the best sweet corn is to look for ears of corn with golden silk
bappu1906
Keep it fresh. Always start with the freshest corn you can find (preferably in season, from the farmer’s market). The key to picking the best sweet corn is to look for ears of corn with golden silk — if the silk has spots of black in it, the corn’s on its way out. The corn should also smell fairly sweet and should be firm, not mushy when pressed with your thumb
Maria
The best recipes!!! Thankyou so much !!!
Glad you enjoyed Maria
Maria
Good night Heidi !! Blessings to you and your family !!!
Thomas Manley
Good morning Heidi,
Sunday is the day that my girlfriend and I cook for the week so she can take some fresh new meals back to Tampa with her until she comes to North Port Florida the following weekend. Just a little longer before retirement for her. I was trying to find the potluck quinoa salads recipes and for some reason, they were not coming up for me on your site with the wonderful Grilled corn. Could you please direct me as to how to find them since, as you already know, corn is the best in the summer time and grilling anything and everything is wonderful!! Thanks so much. Tom
Hi Tom, I think you’re looking for this recipe http://www.foodiecrush.com/southwest-quinoa-and-grilled-corn-salad/. I hope you and your girlfriend enjoy!
Dave
It’s all good. But, my favorite is the Mexican street version called elote.
Sometimes, I’ll just soak them in the husks and grill them until the husks char and the corn is hot. Also imparts the smoky flavor.
Kinda like pizza. Ain’t no best or worst way.
Mary Anderson
Its really a fantastic family dinner! My kids love the wings without the hot sauce. Always try to make this street corn recipe when I got time.