Learn how to make corn on the cob on the grill – 2 different ways – one in the husk and one shucked! You only need sweet corn, butter, salt, and pepper.
Corn on the Cob on the Grill
If there is one food that reminds me of summer it’s grilled corn on the cob! Wisconsin and Minnesota are large sweet corn suppliers and I’ve been eating corn since I could chew.
Grilled corn on the cob is by far the best way to make corn because it comes out so juicy with a hint of char. Today we’re teaching you how to grill corn on the cob both in the husk and already shucked. Both ways are great options and best served with butter, salt, and pepper!
Is it better to grill corn in the husk or without?
There is no right or wrong answer here and we love both options. By grilling the corn in the husk you are essentially steaming it and the corn cooks more evenly. But, if you grill it without the husk, it’s faster because you don’t have to soak it, and takes less time to cook on the grill.
Whichever way you prefer to grill corn, it will turn out amazing!
Why you’ll love it!
Favorite summer side
Easy to Make
Sweet Corn: this recipe calls for 4 ears of sweet corn. Feel free to buy corn that’s in the husk (it’s cheaper this way) or shucked. Either yellow or white corn works, too.
We recommend buying sweet corn when it’s in-season which is late July through early September. When the corn is fresh, it’s juicy and perfect for grilling,
Butter: corn on the cob isn’t corn on the cob without a pad of butter! Do it up.
Salt and Pepper: salt and pepper are like the cherry on top. As always, to taste.
Grilled Corn in Foil
Grilled corn on the cob is a summer staple! Get perfectly cooked corn every time with this easy Grilled Corn in Foil recipe. Enjoy.
How to Grill Corn on the Cob
Grilled Corn on the Cob In Husk
Grilling corn in the husk takes a bit longer because you have to soak it, but it cooks more evenly.
- Soak Corn: fill a large pot with water and then add the corn. Let it soak for 15-20 minutes. Then, shake off as much water as possible from the corn.
- Grill Over Direct Heat: preheat the grill to 350ºF and grill corn over direct heat for 20-25 minutes, rotating the corn every 5 minutes.
- Remove the Husk: let cool for 3-5 minutes before carefully removing the husk.
- Add Butter + Spices: Slather on the butter, salt, and pepper and enjoy.
Grilled Corn on the Cob Without the Husk
Grilling corn without the husk is quicker because you don’t have to soak it and it only takes 15 minutes.
- Remove the Husk: first, carefully remove the husk from your corn. Peel back the husk and rip it off, making sure to get most of the corn silk/fibers. Discard husk.
- Grill Corn Over Direct Heat: preheat your grill to 350ºF and then place the corn over direct heat. Grill corn for 15 minutes, rotating every 5 minutes.
- Add Butter + Spices: let the corn cool for 3-5 minutes and then slather on the butter, salt, and pepper.
Grilling Corn Top Tips
In the Husk: Grilling the corn in the husk steams the corn and then grills it. There are fewer grill marks and some think it gives the corn a crunchier bite. Be careful not to over-cook the corn in the husk or else it will oversteam and turn mushy.
Without the Husk: Grilling the corn without a husk gives you a little bit of a quicker grill with substantially more grill marks.
How to Get Grill Marks: If you’re looking for those epic grill marks, make sure that you’re grilling your corn over direct heat.
Corn takes around 15-20 minutes to cook at 350ºF on the grill.
We only recommend soaking corn before grilling if you plan to grill it in the husk. This will help create moisture and will allow the corn to steam easier.
It takes around 15-20 minutes to grill corn on the cob in the husk at 350ºF.
Store leftover grilled corn on the cob in an airtight container such as a large, gallon-size bag in the fridge for up to 3 days.
Mexican Street Corn Salad
Got leftover grilled corn? Make our famous Street Corn Salad. It’s perfect for summer bbqs and for sharing!
Grilled Corn on the Cob (2 Ways)
- 4 ears of corn
- 3 tablespoons unsalted butter
- Salt to taste
- Ground black pepper to taste
- Preheat the grill between 300-350ºF. Clean the grill and cover.
Grilling Corn in the Husk
- Place the corn in a large pot or bucket and cover the corn with water. Let the corn soak in water for 15-20 minutes before grilling. After soaking, shake the water off of the corn husk.
- Place the corn over direct heat for 20-25 minutes (check after 15 just to be sure things are cooking well), turning the corn every five minutes.
- Remove the corn from the grill and carefully remove the husk. Smear the butter on the corn and season with salt and pepper.
Grilling Corn without the Husk
- Remove the husk and silk from the corn and set aside.
- Place the corn over direct heat for 15 minutes, turning every 5 minutes. Remove
- Remove the corn from the grill and smear butter on the corn and season with salt and pepper.
Tips & Notes
- Grilling the corn in the husk steams the corn and then grills it. There are less grill marks and some think it give the corn a crunchier bite. Be careful not to over cook the corn in the husk or else it will over steam and turn mushy.
- Grilling the corn without a husk gives you a little bit of a quicker grill with substantially more grill marks.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.