Perfectly Grilled Corn on the Cob

Soft, juicy, and bursting with flavor, this husk-on technique is the absolute best grilled corn on the cob recipe we’ve ever tried!

Nothing says summer like grilled corn! Sweet juicy kernels, subtle smoky notes, and a bunch of butter–we just can’t get enough of it. Whether we’re camping or hosting a backyard BBQ, grilled corn on the cob is one of our go-to, nearly fool-proof sides. So simple, and so good.

We’re going to share our tried & true husk-on grilled corn recipe that will help you get absolutely perfect grilled corn on the cob every time! So let’s get into it!

How to select the best corn for grilling

You can’t have amazing-tasting grilled corn without using really good corn. Specifically, we’re talking about sweet corn on the cob, which is in peak season from mid-May until September.

During the summer, fresh corn on the cob can be found at nearly every local farmer’s market, food co-op, and large grocery chain. The United States is a mega producer of corn, so when it’s in season, there is a superabundance of the stuff. But finding good corn can take a bit of skill. Here are some tips on how to select the best corn to grill.

• Husk on, for sure. If you plan on grilling your corn, husk on is the only way to go. Avoid the pre-shucked plastic-wrapped stuff, which is likely already dried out. The husk is key to keeping all that precious moisture inside the corn.
• Ears of corn that have been kept chilled tend to be better than those that have been left out at room temperature.
• Look for bright green, tightly wrapped husks that feel slightly moist to the touch. Avoid anything that looks tanned out or sun-bleached.
• Check the silky brown and white tassels coming out the top. They should feel damp and slightly sticky, not dry and brittle.
• Feel the kernels through the husk. You want them to feel hard, plump, and without any pockets. If you can feel holes where kernels should be (particularly around the tops) then select another ear of corn. If all the corn seems to have holes, move on: this is not the corn you are looking for.

How to prepare easy grilled corn

The great part about this “husk-on” method is that there is actually very little you need to do to prep the corn for the grill. No aluminum foil, no soaking the corn, or anything like that. 

We recommend removing any really floppy leaves coming off and cutting off the silky tassels that protrude from the top, but that’s it. We only really do this to reduce the risk of the husk catching on fire, which, if you set up your grill or campfire properly, is very unlikely to happen anyways.

But for the most part, leave the corn alone and don’t peel back the husks.

Camping tip: How to Prep Your Campfire for Grilled Corn

If you’re making this cooking corn on the cob while camping, you can use a portable grill, or grill it right over the campfire! Like most campfire cooking, you want to actually be cooking over hot embers or coals–not open flames.

This is particularly important for grilled corn, as open flames can leap up and catch your corn husk on fire.

To develop a hot bed of embers, get a strong hot fire going that is capable of burning full-sized logs. Get a few logs going and let them burn them until they’re starting to fall apart. This process can take upwards of 45-60 minutes.

If you want to want speed things up, get a strong hot fire going and add charcoals to the fire. The charcoal will ignite and be ready to cook in about 20 minutes. Move the active burn logs over to one side of the fire ring, and rake the hot embers of charcoals underneath your grill grate. You are now ready to grill the corn!

How to make perfectly grilled corn

Place your corn on the grill in line with the direction of the grill grate. This will prevent the corn from rolling around and potentially falling off the grate. 

Aim for medium-high heat, with no open flames directly underneath the corn. The outside husk will start to brown and blacken, which is perfectly fine. There are many layers of husk and on the inside the corn is not being charred. In fact, all the trapped moisture is steaming them to plump, juicy perfection.

The corn needs to be rotated frequently to ensure all sides are heated evenly. Use the browning on the outside of the husk as your indicator of which side needs some more time facing the heat. By the end, the corn husk should be evenly browned and blackened all the way around, which will tell you all sides of the corn have been cooked.

Over medium-heat heat, the corn will need a minimum of 20 minutes in order to fully cook. You can push this a little further up to 30 minutes if you are waiting for other dishes to finish up, but after that, the corn will start to give up some of its moisture and start drying out.

Remove the corn from the grill and allow it to cool for 2-3 minutes before attempting to shuck the corn. The insides will be very hot! 

Putting a little char on it

Corn that has been grilled with the husk on will be moist, juicy, with just a hint of smoky flavor. If you’re looking for more smoky flavor, here’s how to accomplish that!

After you have grilled your corn husk-on and removed the husk & silk, you can return it to the grill grate to develop some browning on the corn kernels themselves. Since the corn is already perfectly cooked, you can add as little or as much browning as you like without worrying about actually having to cook the corn.

If you tried to grill your corn without the husk from the start, the exterior of the kernels will turn black before the interior is fully cooked. Even over low, indirect heat, the corn would lose a lot of moisture to evaporation, leaving the corn tasting dry and mealy.

Seasoning & serving suggestions

The classic topping for grilled corn is butter, salt, and maybe a little black pepper. But there are LOTS of ways to creatively zhush up your grilled corn.

• Finely minced herbs like chives, cilantro, basil, etc.
• Garlic powder
• Smoked paprika
• Cajun seasoning
• Old Bay Seasoning
• Everything but the Elote seasoning from Trader Joe’s
• Mexican street corn-style with mayo, Cotija cheese, Tajin spice mix
• Harissa spice blend

Serve this with…

Grilled corn on the cob goes well with any backyard BBQ fare or campfire meal. Grilled meats, hamburgers & hot dogs, pulled pork sliders, sloppy joes, you name it! It’s a stand-alone side that is delicious enough to merit its inclusion anytime you’re grilling.

What to do with leftovers

Leftover grilled corn is not a problem we have too often, but if you have a few extras at the end of the night, here are a few ideas of what you can do with it:
• Make this fresh grilled corn salad
• Topping for tacos or burrito bowls 
• Add it to salsa 
• Make Cowboy Caviar
• Mexican-style grilled corn salad
• Corn fritters
• Add to breakfast hash