Grilled Corn on the Cob

Grilled Corn on the Cob is one the single best summertime food offerings. But that offering is also very much a limited time offer – which means you should eat as much as you can, while you can. Whether you’re Team Husk, or Team No Husks Allowed, we’ve got you covered with these simple grilled corn recipes.

Jump to:

• Level Up Your Grilled Corn on the Cob
• How to Pick a Fresh Ear of Corn
• How Long to Grill Corn on the Cob?
• So, Husks or No Husks? Which is Better?
• How to Grill Corn Naked
• Corn Grilled in the Husk
• Chef’s Tips!
• Can I Grill Corn on the Cob in Foil?
• Grilled Corn Seasonings
• Recipe

I know someone who lamented for years about not having a grill so they could never cook steak “properly.” I introduced them to the cast iron skillet, and now they’re the kind of person who eats a steak off the grill and says “well, it’s not as good as my cast iron, but it’ll do…”

I get the sentiment, but heck, I’m an advocate for cooking steak in the air fryer. The point is, getting the best results out of super simple recipes is all about quality and control. In theory, you could cook anything “to perfection” with any adequate heat source.

Well, except for corn on the cob. Grilling corn on the cob is a level of perfection above perfection. Perfection squared? Grilled corn is the G.O.A.T.

And while I have a whole guide to cooking corn that would seem to imply there are equally great methods that produce great results, the truth is that grilled corn is the end-all-be-all for corn, so let’s just get right to it.

Level Up Your Grilled Corn on the Cob

As shocking as it is, I have actually managed to grill corn and not rip those sweet, charred kernels straight from the cob with my bare teeth like a ravenous beast. In fact, I’ve actually intentionally grilled corn and turned it into some of my absolute favorite summer side dishes.

And you should too. Yes, simple grilled corn on the cob is absolutely magical, but when you pair it with other grilled vegetables, it becomes the holy grail of easy summer sides.

There’s this hearty Grilled Zucchini Salad with Grilled Corn; this bright and beautiful Grilled Corn Salad with Basil and Peppers; and this super creamy Tomato Corn Salad with Avocado and Buttermilk Dressing.

I also want to give a special shout out to one of my favorite, unsung veggie dishes – Grilled Mexican Street Corn Stuffed Peppers are gorgeous to look at, and a total delight to eat as a side, app, or even a snack. (And yes, that’s a double grill on the corn and the bell peppers.)

How to Pick a Fresh Ear of Corn

Start with visual cues to pick the best fresh corn. Husks should be bright green and with pale yellow silks. Avoid dark, browning silks or overly-faded husks – those are older ears. 

The husk should be tightly wrapped around the cob, but peel a bit back to check the kernels for firmness. Avoid anything mushy, brown, and, of course, moldy. Aim to choose ears of corn that are plump and full from end to end – they don’t need to be the biggest.

Don’t purchase corn on the cob too far in advance – it doesn’t stay fresh for long. If you can, purchase day-of, for immediate use.

How Long to Grill Corn on the Cob?

After grilling probably hundreds of ears of corn over the years, I’ve decided that a medium high-ish temperature for a moderate period of time works best. Grill over medium to medium-high heat (in the ballpark of 375-400°F) with the lid closed. Grill 12-15 minutes for naked corn, or 15-18 minutes for corn still in the husks. It’s essential to rotate the corn every few minutes so that all sides grill evenly.

So, Husks or No Husks? Which is Better?

Grilling corn on the cob naked will give you what I always assume is the main reason to grill corn – charred grill marks.

I vastly prefer this method to grilling corn in the husk for the added flavor, HOWEVER, husk-off does tend to lose more moisture, so be advised it’s not as juicy as grilled husked corn. But either way, both these methods turn out tender.

How to Grill Corn Naked

If you think bonus grill flavor always makes the meal, then cooking corn on the grill naked is for you! This grilled corn is perfectly sweet and crunchy. Our tried and tested time and temperature get you the best corn on the cob on the grill, with just the right touch of char and caramelization, that’s never overdone or burnt.

1. Remove the husks and silks, then rinse the cob under cold water to remove any debris Pat very dry.
2. Rub each ear with 1 tsp olive oil, then season with salt and pepper.
3. Heat a gas or charcoal grill to medium high (375°F – 400°F).
4. Place the corn directly onto the grill grates in an even layer with a little spacing in-between each girl.
5. Grill for about 15 minutes with the lid closed, and rotate a quarter of a turn every 4 or so minutes. The corn is done once lightly charred on all sides.
6. Remove from the grill, then season to taste (see seasoning options below!).

Corn Grilled in the Husk

If you want tender, slightly steamed, but not charred corn on the cob, grill husked corn. It adds a few minutes to the grill time but actually takes less time to clean after – the silks will slide right off! (Bonus: it also keeps flies and fingers off your food at backyard barbecues.)

1. Optional: Fill your sink with water, then submerge the corn while still in the husks for at least 30 minutes, and up to several hours.
2. Heat a gas or charcoal grill to medium high heat (375°F – 400°F).
3. Place the corn directly onto the grill grates in an even layer with a little spacing in-between each girl.
4. Grill for about 18 minutes with the lid closed, rotate a quarter of a turn every 4-5 minutes. The corn is done once husks are well charred on all sides.
5. Remove from the grill, then remove husks individually, as needed. Season to taste and enjoy! (see seasoning options below).

Chef’s Tips!

• If you prefer to strip the corn from the cob, trim one end so you can stand the ear of corn upright. Then run the blade of a sharp knife down the cob to release the kernels. 
• If you WANT, you CAN soak the corn in their husks for at least 30 minutes. Fully submerge the corn under water and set a heavy plate on top to keep them submerged.
• Don’t waste time removing the husks, only to remove the silks, only to replace the husk and grill. The silks will slide right off after grilling corn on the cob.

Can I Grill Corn on the Cob in Foil?

Meh. *shrug* Cannot recommend. Simply put, it’s wasteful, and more time-consuming. Grilling corn still in the husks achieves the same objective with the added bonus of using fewer resources, including time.

However, some places sell shucked corn, and if that’s all you’ve got, but don’t want char, wrap as needed. It won’t hurt the corn in any way.

Grilled Corn Seasonings

• Classic: Salt and butter. Doesn’t get much better than that!
• Herby: fresh corn and fresh herbs are an incredibly good combination. We love fresh basil, but parsley, sage and rosemary are nice options too.
• Mexican: a squeeze of lime, a dash of cayenne pepper, chopped cilantro, and queso fresco or cotija crumbled cheese.
• Cacio e Pepe: use salted butter, lots of freshly cracked pepper, and lightly sprinkle with grated parmesan cheese.
• Old Bay: coat corn with butter and sprinkle on Old Bay (any seasoned salt will do, really). Just be mindful it is seasoned salt so no there’s need for extra salt.

What’s your favorite way to serve grilled corn? Husks or no husks? Char or no char? Tell me all about it in the comments!

While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

Recipe