Summer corn is so special—make the most of it with this easy, awesome way to cook corn on the cob on the grill.
There are a lot of summer foods that I look forward to. Like tomatoes, peaches, and berries. But one of my favorites is corn. It’s just not the same any other time of year.
So when I make it, I want to make the best version I can. Sometimes I microwave the corn on the cob. But if I’m already grilling something else, like these juicy chicken breasts, I’ll definitely cook my summer corn on the grill.
Tips For The Best Grilled Corn On The Cob
You’ll find a lot of recipes out there for grilled corn. And honestly, when you start with good corn, almost no matter what you do it’s going to be great, you can even just make Air Fryer Corn or learn How to Boil Corn on the Cob perfectly. But I think I’ve found the perfect blend of simple and delicious.
Cook the corn in the husks. This essentially steams the corn while it’s on the grill, keeping it juicy. You won’t get a lot of charring on the kernels this way, but there’ll be plenty on the husks, which does translate to some smoky grilling flavors in the corn.
Before cooking, carefully fold back the husks to remove the silks. Some recipes suggest doing this after cooking, but that means handling hot ears of corn, so I prefer to do it beforehand.
When I first started folding back the husks, it seemed like a lot of them broke off. But just being a little more gentle helped reduce that. Plus, I realized that even if some of the outer, stiffer husks break off, there are still plenty of soft, pliable ones on the inside. And they’ll fold back and then back on pretty easily.
Don’t brine or soak the corn beforehand. Some recipes call for this, but if you start off with quality corn, it should be plenty juicy without brining. And, you’ll be cooking it in the husks, which will make it less likely for those juices to dry out.
Err on the side of too little cooking rather than too much. Why? Because while slightly underdone corn is still deliciously sweet and juicy, overcooked corn can be dry and chewy. So when it seems done, I say it IS done instead of grilling it for a couple of minutes longer.
Serving Grilled Corn
To serve grilled corn on the cob, the classics are the best—butter and salt. But a little acidity is also nice, so I usually add some lime wedges, too.
If you want lots of flavor, try my Mexican Corn on the Cob recipe which coats the cob with a creamy, cheesy topping. Or whip up some Cowboy Butter for a flavor packed spread or my special Corn on the Cob Butter with bacon and chipotle powder.
More Corn Recipes
If you like this grilled corn recipe, you’re going to LOVE the other corn-based recipes that I’m linking to here.
- Cheesy Jiffy Corn Casserole
- Creamed Corn
- Simple Corn Salad
- Creamy Spicy Corn Salad
- Black Bean and Corn Salsa
- How To Make Grits
- Corn Pudding
And, for more delicious side dish inspiration, check out all of my side dish recipes over here.
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The Best Grilled Corn on the Cob Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Grilled
- Cuisine: American
DESCRIPTION
Summer corn is so special—make the most of it with this easy, awesome way to cook it on the grill.
Ingredients
- 6 ears fresh corn
- Butter, softened, for serving
- Salt, for serving
- Lime wedges, for serving (optional)
Instructions
- Prepare a grill for direct cooking over medium-high heat.
- Meanwhile, carefully peel back the corn husks. It’s okay if some of the husks fall off or split.
- Remove the silks. Twisting the ears in a kitchen towel works well.
- Carefully pull the husks back over the ears. Grill the corn in the husks, turning occasionally until the husks are well browned and blackened in spots, about 12 minutes.
- Set aside to cool slightly, then pull back or remove the husks.
- Serve with butter, salt, and lime wedges, if you like.
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This post originally appeared in July 2019 and was revised and republished in May 2024.
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