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Grilled corn on the cob is a must-have summer side that’s easy to make and full of flavor. Whether you love it sweet and juicy or charred and smokey, it’s the perfect addition to any backyard barbecue or family meal.
How to Grill Corn on the Cob (3 Easy Methods)
Grilling corn on the cob is super simple and adds big smoky flavor no matter how you do it. In this guide, I’ll show you three foolproof methods: directly on the grill grates, wrapped in foil, and in the husk.
What more char? Go husk off. Prefer juicy, tender kernels? Grilling in the husk is the way to go. Keep reading for the exact cook times and tips to get perfectly grilled corn every time.
Ingredients Notes
- 4 ears of fresh corn, husks and silks removed
- 2 tablespoons olive oil or melted butter
- Salt and freshly ground black pepper, to taste
- Optional toppings: chopped fresh herbs, grated Parmesan cheese, lime wedges, or chili powder
See the recipe card for full information on ingredients and quantities.
How to Grill Corn on the Cob
Grilled Directly on the Grate (No Husk)
- Preheat the Grill: Set your grill to medium-high heat, about 400°F.
- Prep the Corn: Shuck the corn and brush each ear with olive oil or melted butter.
- Grill It Up: Place the corn directly on the grates and cook for 10–12 minutes, turning every 2–3 minutes, until it’s lightly charred and tender.
- Finish and Serve: Take it off the grill, season with salt and pepper, and add your favorite toppings.
Method 2: Grilled in Foil (No Husk)
- Preheat the Grill: Heat your grill to medium-high.
- Wrap It Up: Shuck the corn and place each ear on a piece of foil. Brush with oil or melted butter, sprinkle with salt and pepper, then wrap tightly into a foil packet.
- Grill: Place foil-wrapped corn on the grill and cook for 15–20 minutes, turning occasionally, until tender.
- Serve: Carefully unwrap, add your favorite toppings, and dig in!
Method 3: Grilled in the Husk
- Preheat the Grill: Set your grill to medium-high heat.
- Prep the Corn: Gently pull back the husks (don’t remove them) and take out the silks. Fold the husks back over the corn.
- Soak: Submerge the ears in water for about 15 minutes to prevent burning.
- Grill: Place the corn on the grill and cook for 20–25 minutes, turning every 5 minutes, until the husks are charred and the corn is tender.
- Serve: Peel off the husks, season to taste, and enjoy!
Recipe Tips
- Start with fresh corn. Look for ears with bright green husks, tightly wrapped kernels, and moist silk for the most sweet corn flavor and best texture.
- Soak corn when grilling in the husk. A 15-minute soak in water helps prevent the husks from burning and keeps the kernels juicy.
- Infuse flavor with herbs and spices. Mix fresh herbs, garlic, chili powder, or smoked paprika into your butter or oil before brushing the corn.
- Let it rest before serving. Give grilled corn a few minutes to rest off the heat—this helps the juices redistribute and enhances the flavor.
Variations to Try
- Mexican-Style Elote: After grilling, brush the corn with mayo, sprinkle with crumbled cotija cheese and chili powder, then finish with a squeeze of fresh lime juice.
- Herb Butter Corn: Mix softened butter with chopped fresh herbs like parsley, cilantro, or basil, and spread generously over hot corn.
- Spicy Garlic Corn: Combine melted butter with minced garlic and a pinch of cayenne pepper; brush onto the corn before grilling for a kick of heat.
- Parmesan Pepper Corn: Top grilled corn with freshly grated Parmesan cheese and a few cracks of black pepper for a savory, cheesy finish.
How to Store
- In The Refrigerator: Let grilled corn cool to room temperature before storing. Place whole cobs in an airtight container and store in the fridge for up to 3 days.
- To reheat on the grill or in the oven: Wrap corn in foil and warm at 350°F for 10–15 minutes until heated through.
- Reheat off the cob: Cut the kernels off and reheat in a skillet over medium heat with a bit of butter or oil for a quick and flavorful side. You can also add your leftover grilled corn kernels to a Burrito Bowl, Queso Chicken Tacos, Mini Enchilada Cups, Taco Bell Frito Burrito, or a Mexican Casserole.
Frequently Asked Questions
Yes—soaking is optional. While soaking corn in water before grilling (especially in the husk) can help prevent burning and add moisture, it’s not required. Just keep an eye on the grill and turn the corn regularly to avoid over-charring.
Grilled corn is ready when the kernels are tender and easily pierced with a fork. You may see some light char or grill marks on the kernels, and if you’re grilling with the husk on, the husks will be browned or slightly charred.
Yes, you can grill corn in advance and store it in the refrigerator for up to 3 days. To reheat, wrap the corn in foil and warm it on the grill or in a 350°F oven until heated through. This makes it easy to prep ahead for parties or busy weeknights.
More Summer Side Dishes to Try
If you’ve tried this Grilled Corn on The Cob Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
How to Grill Corn on the Cob
Ingredients
- 4 ears corn on the cob
- Salt and butter to taste (or other preferred seasonings)
Instructions
- Prepare the grill by oiling the cooking grates and preheating the grill to medium high heat, approximately 300 to 350º.
- Husk the corn, removing all husks and silks.
- Place the ears of corn on the oiled cooking grates. Cook for approximately 14 minutes, turning corn every 2 to 3 minutes and closing the lid between each.4 ears corn on the cob
- Remove corn from the grill. Season the corn with salt and butter, or as desired.Salt and butter to taste (or other preferred seasonings)
Jenn’s Notes
- When selecting fresh corn on the cob, try to find ears of corn whose silks still seem moist.
- While salt and butter are the classic corn seasonings, there are so many other ways to add flavor. You can slather your corn with flavored butter like garlic butter, herb butter, or Cajun butter, sprinkle on some chili lime seasoning, chili powder, or fresh herbs, or add a squirt of fresh lime juice.
- For a vegan version, use your favorite non-dairy spreads instead of butter.
- If you are using the husk grilling method, to plump up your grilled corn and prevent the husks from burning, soak them in water for at least 30 minutes, or up to 2 hours, for best results.
Nutrition Info
POST UPDATED: Originally Post May 30, 2017
Thank you so much for sharing! We’re having corn on the cob for dinner tonight and I think I’ll be trying your recipe!
Great share! Had a great but smoky flavor. Didn’t add the butter. The burnt husks make quite a mess. Have done this recipe twice.