Grilled Corn on the Cob
Grilled corn on the cob is a summer cookout staple, and knowing which method to use makes all the difference between tender, juicy kernels and dried-out disappointment. This guide covers all three ways to grill corn, husk-on, direct on the grates, and foil-wrapped, so your corn turns out perfect every single time.
Servings: 4 servings
Ingredients
- 4 ears fresh corn on the cob
- 1 tablespoon olive oil for direct grill method
- 3 tablespoons butter melted
- salt to taste
- black pepper to taste
Instructions
Grilling Corn in the Husk
- Peel back the outer husk layers without removing them from the base. Remove all silk strands, then fold the husks back into place.
- Submerge the cobs in a large bowl or pot of cold water. Use a plate to weigh them down if they float. Soak for a minimum of 30 minutes and up to 8 hours.
- Preheat the grill to medium-high heat, 375°F to 400°F.
- Shake excess water off the cobs and place them directly on the grill grates. Close the lid and cook for 15 to 22 minutes, turning every 5 minutes, until the husks are charred on all sides.
- To check for doneness, peel back a small section of husk near the tip. Kernels should be plump, glossy, and bright yellow. If they look pale or shriveled, continue cooking for a few more minutes.
- Remove from the grill and rest for 5 minutes. Peel back the husks, remove any remaining silk with a kitchen towel, and top as desired.
Grilling Corn Without the Husk (Direct Grill)
- Preheat the grill to medium-high heat, 375°F to 400°F.
- Remove husks and silk completely. Pat cobs dry and brush all over with olive oil.
- Place cobs directly on the grill grates. Cook for 10 to 15 minutes, turning every 3 to 4 minutes, until grill marks form and kernels are lightly charred and tender.
- Remove from the grill and top immediately while hot with butter and seasonings and serve.
Grilling Corn in Foil
- Preheat the grill to medium-high heat, 375°F to 400°F
- Remove husks and silk. Place each ear on a sheet of heavy-duty foil. Add a pat of butter and desired seasoning, then wrap tightly, folding the ends closed.
- Place foil packets on the grill and cook for 15 to 20 minutes, turning halfway through.
- Remove from the grill using tongs. Open carefully, steam insi
Notes
If you are using the husk-on method, prep time is longer due to the soaking.
No outdoor grill? A cast-iron grill pan on the stovetop works great. Brush the husked corn with olive oil, preheat the pan over medium-high heat for about 5 minutes until very hot, and cook for 10 to 15 minutes, turning every few minutes until you get good char marks on all sides.
RECIPE TIPS:
- Soak the husks. A minimum of 30 minutes is non-negotiable for husk-on grilling. Up to 8 hours works great if you are prepping ahead.
- Remove the silk before you soak. Wet silk is much harder to pull out cleanly.
- Do not walk away. Turn the corn every few minutes and keep an eye on it, especially when grilling direct.
- Use the visual test. Kernels should look plump, glossy, and bright yellow when done. Pale or shriveled means more time.
- Season while it is hot. Butter melts better, and seasoning sticks better straight off the grill.
Nutrition
Serving: 1 serving | Calories: 184 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.4 g | Cholesterol: 23 mg | Sodium: 81 mg | Potassium: 246 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 431 IU | Vitamin C: 6 mg | Calcium: 4 mg | Iron: 0.5 mg
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