Making grilled corn on the cob is so easy, and we can show you just how to do that. Top your tender golden ears of corn with a pat of butter, your favorite seasoning, and some sprinkled parsley at your next cookout!
Why this recipe works
My favorite way to make grilled corn on the cob is with the husks on. Keeping the husks helps steam the corn, making tender-crisp juicy kernels.
We can also show you how to easily make crockpot corn on the cob, which is the method we reach for when it’s chilly outside and don’t feel like bundling up to make dinner. And if you have leftover or extra grilled corn, throw it into this delicious grilled corn and zucchini salad!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
CORN – Fresh sweet corn should have bright green husks and brown silks jutting out the tops. Pick the freshest corn you can find at the store for the best flavor.
How to Make Grilled Corn on the Cob
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Let your corn soak with husks on in a stockpot full of water for one hour.
- Remove corn from water and drain on paper towels for 5 minutes.
- Trim tips of husks off so there’s no loose silks/hairs.
- Remove tough outer husks, about 1 to 2 layers depending on the thickness of husks.
- Put the corn on the grill at medium heat, close the lid, and grill for 15-20 minutes, turning with tongs every 5 minutes.
- When done, peel back husks and remove silks.
Frequently Asked Questions & Expert Tips
For choosing good sweet corn, look for bright green husks with a bit of moisture to the touch. The silks should be brown and not dry or black. Give the corn a squeeze to check for plump kernels, this is what you want! Avoid any corn with dried or yellowed husks.
The easiest way to shuck grilled corn on the cob is to cut the bottom of the ear of corn off before peeling back the husks. Your corn should easily slide out the bottom of the husks. You can also simply peel back the husks and silks and use the husks as a handle to hold your corn!
Soaking corn in the husk before grilling adds moisture, and prevents the husks and silks from catching fire or burning while cooking.
While you can remove the silks by peeling back the husks prior to grilling if you’d like, we do not recommend it. Removing the silks when the corn is still raw means you have to peel back the husks. We want the husks to stay snug and in place, encasing those juicy kernels. It’s actually a lot easier to remove the silks AFTER the corn has cooked!
Fresh sweet corn is always on the table of our backyard barbecues. It’s simple to make and pairs great with all sorts of main dishes like grilled pork chops, grilled chicken, or grilled salmon. You can sprinkle your corn with seasonings like paprika, salt pepper, garlic salt, garlic powder, onion powder, or make some delicious Mexican Corn with Latin spices, mayo, and cotija cheese.
Be sure to have your corn holders ready so you can dive into your grilled corn on the cob! Check out our post on how to clean your gas grill if you haven’t done so already this spring.
More Grill Recipes
- Grilled Shrimp
- Grilled Asparagus
- Chile Lime Chicken
- Marinated Grilled Chicken Skewers
- Cilantro Lime Grilled Chicken Breasts
- Campfire Foil Packets
- Cedar Plank Salmon
- Grilled Lamb Chops
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Grilled Corn on the Cob
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!Print It Rate It
- 4 ears corn with husks on
- salt or sugar optional, see notes
- butter optional
- fresh parsley optional
Things You’ll Need
- Fill a large stock pot with water. Add the corn without removing the husks and allow to soak for one hour.
- A few minutes before soaking time is over, preheat grill to medium heat.
- Remove from water and drain on paper towels for 5 minutes.
- Using kitchen shears or a knife, trim the tips of husks off so there’s no loose silks/hairs sticking out of the top.
- Remove tough outer husks, maybe 1 to 2 layers depending on thickness of husks. If there are any loose tips sticking out the side of the husks, trim them off so they don't catch fire on the grill. Do not peel back and remove the silks.
- Place corn on grill over medium heat. Close the lid and grill for 15-20 minutes, turning every 5 minutes.
- Remove from grill and allow to cool for a few minutes.
- Peel back husks and remove silks. Silks are a lot easier to remove after the corn is cooked!
- Serve with butter, your favorite seasoning, and a sprinkling of fresh parsley.
Expert Tips & FAQs
- If you like, you can add a couple tablespoons or sugar or a couple teaspoons of salt to the soaking water. I used to do this but have found it’s not really necessary, especially with corn that is fresh picked and in season.
- Nutritional information ONLY includes the corn. Butter and other seasonings have not been added.
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I like your recipes. Thank you.
wanda abbott says
like corn on the cob over a camp fire,it is very good.