Bold statement: grilled corn is the best corn. You may argue with me now, but give this smoky, sweet grilled corn recipe a try and you’ll be a believer too. Here’s how to grill corn on the cob the easy way!

Grilled corn with husks removed


Grilled Corn on the Cob

If you’ve had dry, flavorless grilled corn at a carnival or county fair, you may wonder what the fuss is about. Set that experience aside! You were wronged! GOOD grilled corn is one of the best things about summer and I’m going to show you how to make it. I may even like it better than my other favorite way to cook Corn on the Cob!

(BTW, when grilled corn isn’t good, it’s usually either over-cooked or the corn wasn’t tasty to start out with because it wasn’t fresh. We’re going to keep both of those from happening!)

The grilling process brings out the natural sweetness of the corn by concentrating its flavor—and of course then there’s that perfect smoky char that elevates any dish, from grilled scallops to grilled lemon chicken. You can eat it straight off the grill (please, let it cool first), go with the classic butter and salt combo, or dress it up with herbs, spices, and cheese.

Serve grilled corn at a backyard barbecue for the ultimate crowd-pleaser, or make some for a weeknight dinner to pair with blue cheese burgers. It’s summertime and your duty is to eat all the grilled corn you can for the next two months!

Corn in husks, soaking in water

Ingredients for Grilled Corn

These are the basic ingredients for making grilled corn, but I share more garnish ideas later in this post.

  • Fresh Sweet Corn – You can shuck the corn or leave the husks on—your choice!
  • Butter – I like to let this sit on the countertop while the corn cooks so it’s juuuust soft enough.
  • Sea Salt and Black Pepper – The perfect finishing touch!

How to Grill Corn on the Cob 

As I mentioned above, you can leave the husk on or take it off. The cooking methods differ slightly for each option.

Husk-On Method

  1. Prep. Peel back the corn husks, but don’t take them off. Pull off as much as the silk as you can, then close the husks and soak the ears in cold water for 10 minutes. Pat dry.
  2. Grill. Add the corn to a grill preheated to medium-high and cook for about 15 minutes, turning 3 to 5 times throughout.
  3. Serve. Remove from the grill, tie back the husks, slather with butter, then sprinkle on salt and pepper. 

Husked Method

  1. Prep. Shuck the corn and remove the silk.
  2. Grill. Add the corn to a grill or grill pan preheated to medium-high. Cook for 15 minutes, turning 3 to 5 times to ensure even charring.
  3. Serve. Remove from the grill and serve with butter, salt, and pepper.
Overhead view of grilled corn on platter with husks peeled back

How to Choose the Best Corn

The very best way to choose corn is to peel down a little bit of the husk and look at the kernels near the top, which should be perfectly plump. If the top of the cob is bare or has only very under-developed kernels, it’s going to be bland.

If, however, you’re at a farmers market and you’ve got a farmer staring right at you, you may feel shy about doing this. You can also feel the top of the cob for plump kernels. The husks should be green and moist, not dry, and the silk at the top should be moist but but wet or moldy.

Ideas for Serving Corn

  • Compound butter. Mix softened butter with your favorite herbs and spices, lime zest, fresh garlic, etc. 
  • Flavored salts. If you have some gourmet salts stocked in your pantry, grilled corn is a great way to put them to use.
  • Mexican street-style. Slather grilled corn with mayo, sprinkle on some cotija cheese and chili powder, and serve with a squeeze of fresh lime juice.
  • Parmesan and herbs. Spread butter onto the corn, then sprinkle on freshly grated Parmesan and minced herbs. Chives and parsley are great choices!
  • Grilled corn bar. Your guests are going to love this! Set the corn on a platter, then set up an array of toppings so everyone can customize their own.
Overhead view of grilled corn, some with husks and some without

What to Serve With Grilled Corn

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Grilled corn with husks removed

Get the Recipe: Grilled Corn on the Cob Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Here's how to grill corn on the cob with the husks on or off! It's smoky, sweet, and perfect for slathering with butter and seasonings.
4 from 1 vote
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Ingredients

  • 4 to 8 ears fresh sweet corn
  • Butter
  • Sea salt and freshly ground black pepper

Equipment

  • grill

Instructions 

Husk-on method

  • Peel back the corn husks, leaving them attached at the base of each ear of corn. Remove the silks as best you can and close the husks back over the corn cobs. Soak the corn in a large pot of cold water for 10 minutes. This will prevent the husks from burning too much on the grill. Drain and pat dry.
  • Preheat a grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked, about 15 minutes. Remove from the grill and tie back the husks to use as a handle. Serve with butter, salt, and pepper.

Husked method

  • Shuck the corn and remove the silks.
  • Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with butter, salt, and pepper.
Serving: 1ear, Calories: 77kcal, Carbohydrates: 17g, Protein: 3g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Trans Fat: 0.01g, Sodium: 14mg, Potassium: 243mg, Fiber: 2g, Sugar: 6g, Vitamin A: 168IU, Vitamin C: 6mg, Calcium: 2mg, Iron: 0.5mg
Author: Kellie
Course: Side Dish
Cuisine: American