Transform your summer grilling game with this foolproof method for creating perfectly grilled corn on the cob that delivers sweet, smoky flavor with beautiful char marks every single time. This technique utilizes the natural husk as protection, creating a steaming effect that keeps the kernels incredibly juicy while allowing the grill to impart its irresistible smoky taste. Whether you’re hosting a backyard barbecue, celebrating summer holidays, or simply enjoying the season’s best produce, this grilled corn will become your go-to side dish.
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Why This Method Works
Grilling corn with the husk creates the perfect balance between steaming and charring. The husk acts as a natural barrier, protecting kernels from direct heat while allowing them to cook evenly through steam. This technique prevents the corn from drying out or burning while still achieving those coveted grill marks and smoky flavor that make grilled corn irresistible. The soaking step ensures the husk stays moist throughout cooking, creating the ideal steaming environment.
How to Pick the Best Corn
Of course, it’s tempting to take a surreptitious peek and peel down a teensy bit of the husk to look for bright, plump kernels. However, this is not polite corn-buying etiquette.
The section of corn that looked so and milky and bright when you peeled it will get shriveled and starchier more quickly. So here’s the right way to pick out the best corn:
- Look for small brown holes in the husk, especially towards the top. These are holes made by worms, and, naturally, you want to avoid worms.
- Place your fingers on the husk and feel the kernels. If you can feel any holes instead of kernels, then choose another ear.
- The corn tassels sticking up out of the top should be brown and slightly sticky. If they’re black or dry, you’re touching an old ear of corn.
- Look at the color of the husk. If the corn is fresh, the husk should be a bright green and tightly wrapped around the cob. Often, it will even feel slightly damp.
Ingredients
- Fresh corn with husk – The star ingredient that provides natural sweetness and protection during grilling
- Butter – Creates rich flavor and helps seasonings adhere to the kernelsIngredients for Grilled Corn on the Cob
Equipment Needed for Grilling Corn
It’s pretty obvious what you might need, but just in case you think you might be missing something here is what I use for this delicious grilled corn on the cob recipe.
- A very large pot that can hold at least 4 ears of corn plus water to soak it in.
- A large colander to drain the water from the soaked corn.
- Your favorite grill.
- Tongs for turning the corn while on the grill.
- Pastry basting brush to slather melted butter on the grilled corn.
How to Grill Corn on the Cob
Grilled corn is really easy to make in the following steps:
- Remove the silks from the ears of corn.
- Soak the corn for about 20 minutes.
- Drain and shake off the excess water.
- Close the ear of corn back up a bit and place over a moderate grill.
- Cook on each side for 15- 20 minutes, turning every 5 Â minutes or so until the kernels are tender when pierced with a knife.
It doesn’t get easier than this to grill corn!
How Long Does the Corn Have to Cook?
How long to grill the corn on the cob? When you are using the grill, you will want to allow for about 25 minutes on the grill. But, that will vary based on how hot the grill is.
How to Serve Grilled Corn
Here are some delicious ways to serve grilled corn:
- Classic – melted butter, salt, and pepper
- Mexican Style – Melted butter, Tajin seasoning, and lime juice
- Mexican Street Corn – Mayonnaise, chili powder, and cotija cheese
What Goes Best With this Grilled Corn Recipe?
Grilled corn is a great side dish for so many great summer dinners.
You can pair this with your favorite burgers. Some delicious BBQ chicken or any grilled chicken.
And of course, a nice rack of juice ribs is a great option as well! This Chili’s Ribs recipe is a great option.
What Else Can You Do With Grilled Corn?
If you have any leftover corn, feel free to cut it off the cob and incorporate it into a salad. It makes the perfect topping for a taco bowl!
Storage & Reheating Instructions
- Refrigerator Storage: Store grilled corn in airtight containers for up to 3 days in the refrigerator
- Reheating Method: Reheat in a 350°F oven for 10 minutes, or microwave for 1-2 minutes until heated through
- Leftover Uses: Cut kernels from the cob for salads, salsas, or grain bowls
- Freezing Option: Remove kernels and freeze in portions for up to 6 months
More Recipes for Corn Lovers
- Air Fryer Corn on the Cob
- Brookville Hotel Creamed Corn
- Cheesy Corn
- Chesapeake Corn
- Chipotle Corn Salsa
- Creamed Corn Casserole
- Rudy’s Creamed Corn
- Scalloped Corn
Favorite Summer Side Dish Recipes
- BBQ Baked Beans
- Black Bean and Corn Salad
- Cucumber Onion Salad
- Homemade Macaroni Salad
- Homemade Potato Salad
Check out my easy vegetable side dish recipes and the best summer recipes here on CopyKat!
How to Grill Corn on the Cob (Perfect Every Time)
Ingredients
- 4 ears corn
- 2 tablespoons butter
Instructions
- Pull back the huskscarefully, but do not remove them.
- Remove the silks of thecorn.
- Pull the husks back upto cover the corn kernels.
- Soak the corn in salted water for 20 minutes
- Heat the grill to 350 to 375°F.
- Cook on each side for 15to 20 minutes, turning every 5 minutes or so, until the kernels are tender whenpierced with a knife.
- Serve corn with butter.
Notes
- Classic – melted butter, salt, and pepper
- Mexican Style – Melted butter, Tajin seasoning, and lime juice
- Mexican Street Corn – Mayonnaise, chili powder, and cotija cheese
FYI: Partially shuck the corn and remove the silks is stated incorrect. This is called husking the corn not shuck. Shucking corn is when you remove the kernels from the cob.
Thanks for the recipe on how to grill corn.
Thank you for bringing that to my attention.
Mom used to call the older dry corn, horse corn, because she said it was used as animal feed. Had you ever heard that term before? The only difference we make in soaking corn is we soak in very cold salted ice cube water for an hour or so before hand.
I wished I would have known this. I am sure the statute of limitations has run out on this one. More than 10 years ago, I lived in Michigan one summer. I lived out in the country. My neighbor was growing corn. So one day I reached over my fence and swiped about 3 ears. I cooked it up, and offered it to my guests. I can’t say they were shocked that I did this 😉
The corn turned out to be feed corn. While we ate this corn, you get what you pay for. I haven’t stolen any ears of corn since then!
LOL
In the South, that is called ‘Field Corn’ and it is what I grew up eating. You cut the corn off the ear (just barely taking the very top of the kernel), scrap the ears down to get all of the ‘milk’, add salt & pepper, water to keep it from sticking, and some butter (not margarine), and cook it in a cast iron skillet for about an hour – it is called ‘fried corn’ and is wonderful with hot biscuits and sliced, fresh tomatoes.
My Mom used to do something similar, she called it Indian corn for some reason. I loved corn served like this.