Grilled Corn on the Cob

5 from 1 vote

This easy Grilled Corn on the Cob is sweet, juicy, smoky, and perfect for summer cookouts and BBQs. You can grill corn on the cob in three ways: without the husks, with the husks, or wrapped in foil. I am sharing all three methods below. The one you choose depends on how you like your corn and whether you want smoky charred flavor, juicy steamed kernels, or an easy make-ahead option.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 148kcal

Chef: Jessica Randhawa

Ingredients

▢ 6 ears fresh corn on the cob
▢ 1-2 tablespoons olive oil - for grilling corn without the husks
▢ 3 tablespoons unsalted butter - melted, plus more for serving
▢ ½ teaspoon salt - plus more to taste
▢ ¼ teaspoon black pepper - plus more to taste
▢ 2 tablespoons chopped fresh cilantro or parsley - for serving, optional
▢ Lime wedges - for serving, optional

Instructions

To Grill Corn Without the Husks

Remove the husks and silk from each ear of corn.
Brush the corn lightly with olive oil and season with salt and black pepper. (I do not recommend brushing shucked corn with melted butter before grilling, as the butter can burn over direct heat and cause flare-ups.)
Preheat the grill to medium-high heat, about 375-400°F.
Place the corn directly on the grill grates. Grill for 8-12 minutes, turning every 2-3 minutes, until the kernels are bright yellow, tender, and lightly charred in spots.
Remove from the grill and brush with melted butter. Sprinkle with fresh herbs and serve with lime wedges, if desired.

To Grill Corn in the Husks

Peel back the husks from each ear of corn without removing them completely. Remove as much silk as possible, then pull the husks back up around the corn.
Soak the corn in cold water for 15-30 minutes. Drain well before grilling.
Preheat the grill to medium-high heat, about 375-400°F.
Place the corn directly on the grill grates. Grill for 15-20 minutes, turning every 4-5 minutes, until the husks are charred in spots and the kernels are tender.
Carefully remove the corn from the grill and let it cool for a few minutes. Pull back the husks, brush the corn with melted butter, and season with salt and black pepper.
Garnish with chopped cilantro or parsley and serve with lime wedges.

To Grill Corn in Foil

Remove the husks and silk from each ear of corn.
Brush each ear with melted butter and season with salt and black pepper. Add any extra seasonings you like, such as garlic powder, chili powder, smoked paprika, or chopped herbs.
Wrap each ear tightly in aluminum foil.
Preheat the grill to medium-high heat, about 375-400°F.
Place the foil-wrapped corn on the grill. Cook for 15-20 minutes, turning occasionally, until the corn is tender and heated through.
Carefully open the foil. Serve warm with extra butter, herbs, and lime wedges.

Notes

Soaking is optional. Soaking is most helpful when grilling corn in the husks. You do not need to soak corn if the husks have been removed or if the corn is wrapped in foil.
Do not boil the corn first. Fresh summer corn does not need to be boiled, blanched, or pre-cooked before grilling.
For the best char, grill without the husks. This method gives the corn the most smoky flavor and lightly caramelized kernels.
For the juiciest corn, grill in the husks. The husks help trap moisture and gently steam the corn as it cooks.
For the easiest cleanup, grill in foil. This method is great for adding butter and seasonings before grilling.
Butter tip: Use olive oil before grilling shucked corn, then add melted butter after grilling for the best flavor without burning.
Optional toppings: Try cotija cheese, Parmesan cheese, chili powder, smoked paprika, garlic butter, honey butter, fresh herbs, or lime juice.
Storage: Store leftover grilled corn in an airtight container or wrapped tightly in foil in the refrigerator for up to 3-4 days. Reheat on the grill, in a 350°F oven, or in the microwave until warmed through.
Freezing: For longer storage, cut the kernels off the cob and freeze them in a freezer-safe bag or container for up to 3 months.

Nutrition

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