No one can resist the smoky sweetness of perfectly grilled corn on the cob. It’s a classic, crowd-pleasing side that comes together easily and pairs with countless toppings.
Why We Love Grilled Corn on the Cob
- Grilling corn in the husk infuses the kernels with a gentle smoky flavor whether you use gas, charcoal, or wood chips.
- Preparation is quick: you can have a full grill of corn ready in about 10 minutes and they finish in roughly 15 minutes.
- Topping options are endless — classic butter and salt, spicy Tajín, Elote-style toppings, or flavored compound butters all work beautifully.
- Corn can be prepped in advance and placed on the grill when you’re ready, making it a convenient side for cookouts and weeknight dinners.
Ingredients You’ll Need to Make Grilled Corn on the Cob
Vegetables: This recipe keeps it simple — six ears of corn. Fresh corn with the husks on is ideal. If you only have shucked corn, wrap the ears in foil before grilling to keep them moist and protected from direct flame.
How to Grill Corn on the Cob
Jump to Recipe
STEP 1 Gently peel back each ear’s husk without removing it completely. Pull away and discard the silk, then fold the husk back over the ear to cover the kernels. For shucked corn, wrap each ear in aluminum foil.
STEP 2 Place the prepared ears on a preheated grill and cook for about 15 minutes. Turn them every few minutes so they heat evenly. Husks may char — that’s normal and won’t harm the corn.
STEP 3 Check the corn at 15 minutes. When kernels are bright and tender, remove the ears from the grill, peel off the husks or unwrap the foil, and top as desired. Serve hot.
Tips & Tricks
- Keeping the husks on steams the corn while adding a gentle smokiness from the grill.
- Removing the silk while the husks are down and the corn is cool is easier than trying to do it after grilling. If you’re short on time, trim the tips of the husks and cook; remove remaining silk after grilling.
- Soaking husked corn before grilling is optional. We find unsoaked husks still produce moist, smoky kernels without extra prep time.
- Store leftover ears in an airtight container in the refrigerator for up to four days. Remove husks and silk before storing for best results.
Grilled Corn on the Cob FAQ
Is it better to grill corn with or without foil?
Grilling without foil produces a more pronounced char and smoky flavor but requires closer attention to prevent burning. Foil traps steam and yields very tender, juicy kernels while allowing you to multitask without worrying about flare-ups. Choose based on whether you prefer smoky char or extra juiciness.
How long does corn need on the grill?
Plan for 15 to 20 minutes on the grill. Start checking at 15 minutes; the corn is done when the kernels are bright, tender, and easily pierced with a fork.
Other Recipes You May like
- Grilled Cajun Chicken Wings
- Smoked Sausage and Potatoes Foil Packet Meal
- Grilled Pork Tenderloin with Avocado Peach Salsa
- Southern Fried Corn
- Bacon Jalapeno Creamed Corn
- 50 Recipes for the Grill
Grilled Corn on the Cob
Julie Kotzbach
Pin Recipe
10
15
25
Equipment
-
Grill
Ingredients
- 6 ears corn with husks
Topping Options
- Butter
- Salt & pepper
- Elote seasoning
- Tajín
Instructions
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Peel back the husks without removing them completely. Remove the silk and fold the husks back into place. For shucked corn, wrap in foil.
-
Place the ears on a preheated grill and cook about 15 minutes, turning every few minutes. Expect some charring of the husks.
-
When kernels are bright and tender, remove from the grill, peel back husks or unwrap foil, and top as desired.
Notes
Nutrition
Calories: 1 kcal
Carbohydrates: 1 g
Protein: 1 g
All nutritional information is an estimate and will vary based on brands, measurements, and portion sizes.
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