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Here’s how to grill corn on the cob: 3 ways! Try each of these no-fail methods for grilling summer’s finest treat.
Got a load of summer corn? The grill is the absolute best way to cook it, in our opinion. Sure, you can boil it or even throw it in the microwave. But grilling makes it smoky, tender, charred, and sweet: a crunchy blast that hits every flavor receptor in your tongue. If you’re not making yours like this: you haven’t lived (yet!).
How to grill corn on the cob? Should you shuck it or place it in foil? What about grilling right in the husks? As cookbook authors and expert recipe developers, Alex and I have mastered three different methods that each have pros and cons and result in a different flavor:
- Grilled corn on the grates: The fastest method! It also gets the most charred flavor from the grill.
- Grilled corn in foil: The easiest method! It comes out very moist, but doesn’t have much grill flavor.
- Grilled corn in husks: This method takes a little longer overall, but has great flavor! It’s both moist and charred.
Method 1: How to grill corn on the grates
Our top way to cook grilled corn on the cob is right on the grill grates: without the husk! It makes the best char marks and comes out tender and crispy. For our version of this recipe we take it even a step further: instead of pulling off the husk, tie it back to form a makeshift handle for eating it! This makes the messy job of eating corn on the cob a breeze. Here’s how long to grill corn (or jump to the recipe):
- Preheat the grill to medium high, or around 375 to 450°F.
- Husk the corn or tie back the leaves to make a handle. To make the handle, pull down the outer-most leaf first. Then keep pulling down one leaf at a time, gradually working your way around the corn. You may notice some leaves crack when pulled back: that’s completely ok! (Reference this video tutorial.)
- Rub with oil: Use your hands to rub neutral or olive oil on each corn cob evenly.
- Grill the cobs directly on the oven grates for 12 to 15 minutes, turning until blackened on all sides.
Method 2: How to grill corn in foil
Here’s an easy way to cook corn on the cob: grilled corn in foil! Wrap it in aluminum foil and it’s mostly hands off while you grill the rest of the meal. This method is incredibly easy and makes the moistest corn, but you sacrifice that smoky grill flavor since it can’t permeate the foil as well.
- Preheat a grill to medium high heat, or around 375 to 450°F.
- Place the corn on foil and season. Rub it with olive oil, cover with salt and pepper, and then place a few pats of butter on top.
- Wrap the corn in foil loosely. Poke a few holes in the aluminum foil to allow air to escape.
- Grill 20 to 25 minutes, turning occasionally, until it’s bright yellow.
Method 3: How to grill corn in the husk
Grilling corn in husks is a unique method that’s absolutely worth trying! It’s easy and results in deliciously moist, sweet flavor. It does take a little longer, but the flavor is like a combination between the two methods above. It comes out moist with a subtly charred flavor.
- Remove the silk. Pull back the husks, remove the silk of the corn, then pull the husks back up.
- Soak the cobs for 20 minutes. This prevents them from catching fire while grilling.
- Preheat the grill to medium high, or around 375 to 450°F.
- Grill for 20 to 22 minutes. Turn them to get even blackening on the outside of the husk (test if it’s done by checking one cob to make sure it’s bright yellow).
Pro tip: For each method, make sure to watch and adjust the timing as you grill, since every grill is different temperature and hotspots!
Ways to serve grilled corn
Once you’ve got your grilled corn, there are so many ways to serve it! Here are a few of our top ways to season and serve corn on the cob:
- Compound butter: This compound butter with garlic and fresh herbs is ideal for corn.
- Old Bay: This iconic seafood seasoning is great on corn, too (try purchased or homemade).
- Elote (Mexican grilled corn): One of our favorite ways to serve grilled corn is as elote or Mexican street corn. The creamy sauce with cheese crumbles, lime, and cilantro is otherworldly.
- Yum Yum sauce: This quick Yum Yum sauce is just as tasty as it sounds.
- Ranch seasoning: Add butter or sour cream and sprinkle of ranch seasoning.
- Grilled corn salad: Cut kernels off the cob to make this zingy corn salad, or try elote salad with Mexican grilled corn flavors.
How to Grill Corn on the Cob (3 Ways!)
Here’s how to grill corn on the cob: 3 ways! Try each of these no-fail methods for grilling summer’s finest treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Side dish
- Method: Grilled
- Cuisine: Summer
- Diet: Vegetarian
Ingredients
- 8 ears corn
- Olive oil
- Butter and salt, for serving
Instructions
- Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit).
- On the Grates: Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together. This step is optional; it makes a natural handle for eating the corn. Otherwise, simply shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Serve immediately with butter and salt, using the tied husks as a handle for easy eating.
- In Foil: Shuck the corn. Place each corn cob in a sheet of aluminum foil. Rub it with olive oil and sprinkle with salt and pepper. Top it with a few thin pats of butter (½ tablespoon in each packet). Seal foil around corn, sealing the edges at the top but not making it too tight. Poke a few small holes in each packet. Place the packets on the grill grates and grill for 20 to 25 minutes, turning occasionally, until corn is bright yellow and cooked.
- In the Husks: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy). Soak the corn cobs in cool water for at least 20 minutes to prevent scorching. Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through. To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. Serve immediately with butter and salt.
good
Like the idea of using Old Bay. How much and when should it be
put on the corn?
Linda
We just sprinkle it on top after buttering.
Love recipes
Buttered and added old bay before cooking…..OMG….. awesome
Just what I was looking for in seconds, well done!
Best CORN EVER
Not a fan of overly charred extra blackened anything. Too bitter and acrid tasting.
The Maillard Reaction should be browned, not acrid black.
So grilling some corn tomorrow, I think I am going to grill it in the husk about 1/2-3/4 done, then shuck the corn and get some light Maillard browning on it.
Let us know if you have any questions!