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This grilled corn recipe is quick, easy, and yields delicious, perfect corn every time. After just 20 minutes on the grill, you’ve got the ultimate side dish to serve with all your favorite grilled foods, from burgers, hot dogs, and barbecued meats.
Look no further if you’re looking for a foolproof way to grill corn. This grilled corn recipe is not only super easy to make, but it’s also incredibly delicious. You can serve it simply with salt and butter or add extra herbs and spices as you see fit. Corn is versatile, so it works great with different seasonings and can be adapted based on your preferences, like my grilled corn with chipotle lime butter.
My earliest memory of corn was going to Church’s Chicken with my dad and watching the corn on the cob roll back and forth in melted butter. Seeing that made me want corn more than chicken! Of course, since I was so young, my dad had to eat most of the corn because my eyes were bigger than my stomach.
Ever since then, I’ve been a big fan of making corn dishes at home—especially grilled corn. I’ve made grilled corn using several methods, and keeping the husk on is easily one of the best and easiest ways to do it.
When you grill corn in the husk, the husk acts as a protective layer to keep the corn kernels from burning and also traps moisture inside, so you wind up with juicier corn. If you’re new to grilling and worried about burning your corn, this grilled corn in the husk recipe is a great way to dip your feet in the waters and enjoy a delicious summer side dish.
Key Ingredients
You only need a few basic ingredients to make this easy grilled corn in the husk.
- Fresh Corn: You can find corn in the husks at farmer’s markets and most grocery stores during the summer months when it’s in season. Make sure to pick corn with fresh-looking silk fibers that are brown and sticky.
- Unsalted Butter: Butter and corn go together like peanut butter and jelly.
- Salt: A little salt goes a long way on grilled corn, and that’s why I like using a coarser salt like kosher salt. You can use less to cover more surface area and get a great bite.
How to Make Grilled Corn in Husk
Ready to make the best grilled corn on the cob? Get your corn husks and follow the easy steps below.
Step 1: Soak Fresh Corn
Remove the silk from the top of the corn and pull the husk away from the corn to remove any remaining silk. Then, add to a large pot of water to soak for 30 minutes. Soaking the corn will prevent it from burning on the grill.
Step 2: Grill Corn in the Husk
Heat your grill with the indirect cooking method to 400°F. Place each corn directly over the heat for 5 minutes, flipping halfway. Then, move to the cool side of the grill, cover, and continue cooking for 15 minutes, flipping the corn halfway through the cooking time. This ensures even cooking.
Step 3: Add Melted Butter and Serve
While your corn on the cob cooks, add butter and salt to a small skillet and melt over medium heat. Once the grilled corn has finished cooking, cool for 5 minutes before pulling the husks back from the corn and brushing melted butter on top; serve immediately.
Recipe Tips & Tricks
Here are some of my top recipe tips to help you make the best grilled corn:
- Don’t skip the step of soaking the corn! This is important for keeping your corn husks from burning or catching fire.
- You can melt the butter and salt together in a bowl in the microwave to make it easier to spread onto the corn.
- Feel free to use your favorite seasoning instead of salt to take your corn up a notch. Chili lime seasoning, Cajun seasoning, and Jerk seasoning all work great.
- Don’t have a grill? You can cook corn in the oven for the same amount of time, and you will not need to flip the corn halfway through cooking.
- For a pop of color and added flavor, garnish your corn on the cob with fresh parsley, cilantro, or chopped green onions just before serving.
Make-Ahead & Storage
To store leftover grilled corn on the cob, let the corn cool completely before wrapping each in aluminum foil. Then, place the corn in an airtight container and store it in the fridge for up to 3-4 days.
You can reheat grilled corn by popping it into a 350°F oven (leaving the aluminum foil on) for 5-7 minutes. Alternatively, you could remove the foil, brush the corn with melted butter or olive oil, and then toss it back on the grill for 30 seconds per side until hot.
Grilled Corn FAQs
Here are some of the most popular questions about this grilled corn on the cob recipe:
Why do you soak corn before grilling?
When you grill corn in the husk, you start by soaking it in water to prevent the husk from burning on the grill. It’s similar to how we soak wooden skewers in water before putting them on the grill. Nobody wants burnt food or a grill fire!
Is it better to grill corn with or without foil?
Many people grill corn with foil for the same reason others grill corn with the husk—to protect the corn from getting burnt. There’s no definitive way you should be grilling corn, but I love the convenience and juiciness of grilling corn with the husks on.
If you’re comfortable with a hot grill and really want those nice grill marks, you might want to remove the husks. Choose whichever method you prefer!
How long do I soak corn before grilling?
You should soak corn on the cob for at least 30 minutes before grilling it. You could even add your corn to a large pot of water and then go about your day running errands if you want. Just don’t leave the corn in water for more than 8 hours.
Latest Recipe Video:
More Easy Grilling Recipes
If you loved this grilled corn on the cob, check out these recipes next:
- Mushroom Pesto Pizza
- Cajun Herb Salmon with Tartar Sauce
- Citrus Agave Shrimp
- Grilled Chicken with Crown Royal Glaze
- Coriander Steak with Salsa Verde
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all ingredients for the grilled corn on the counter.
Step 2: Measure everything out into individual bowls to move quicker.
Step 3: Prep your grill to make sure it’s hot and ready to go.
Step 4: Start following the recipe and get ready for the most delicious grilled corn you’ve ever tasted.
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Grilled Corn in Husk
Ingredients
- 8 ears corn shucked
- 1 stick unsalted butter
- 2 tablespoons kosher salt
Instructions
- Remove the silk from the top of the corn and pull the husk away from the corn to remove any silk. Then add to a large pot of water to soak for 30 minutes. Heat your grill with the indirect cooking method to 400°F. Place each corn directly over heat for 5 minutes flipping halfway then move to the cool side of the grill, cover and cook for 15 minutes, flipping corn over halfway through cooking. While corn cooks add butter and salt to a small skillet and melt over medium heat.
- Once corn has finished cooking, cool for 5 minutes before pulling husk back from corn and brushing melted butter of the top. Serve immediately.
Notes
- Here are some of my top recipe tips to help you make the best grilled corn:
- Don’t skip the step of soaking the corn! This is important for keeping your corn husks from burning or catching fire.
- You can melt the butter and salt together in a bowl in the microwave to make it easier to spread onto the corn.
- Feel free to use your favorite seasoning instead of salt to take your corn up a notch. Chili lime seasoning, Cajun seasoning, and Jerk seasoning all work great.
- Don’t have a grill? You can cook corn in the oven for the same amount of time, and you will not need to flip the corn halfway through cooking.
- For a pop of color and added flavor, garnish your corn on the cob with fresh parsley, cilantro, or chopped green onions just before serving.
