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Grilled Corn on the Cob

No need to soak your corn on the cob, or give it any special treatment before grilling. The secret to the easiest grilled corn? Grill it as is, husks on. Read more on why this works.

Corn on the cob, grilled, served on an oval platter
Elise Bauer

The first time I tried to grill corn on the cob, I placed shucked corn directly on the grill. The results weren't all that stellar. Too dried out and chewy.

I consulted "She-who-knows-everything-when-it-comes-to-home-cooking" (a.k.a. Mom) who informed me that the best way to grill corn on the cob is to grill corn in the husk, directly on a hot grill.

The husks protect the corn on the cob from getting dried out and the corn essentially steams in its own moisture while getting infused with smoky flavor from the charring corn husks.

It's also so easy! No need to even break off the silks. Just place the corn, as is, in husks, on a hot grill.

Video: How to Make Grilled Corn on the Cob


How to Cook Corn on the Cob

More Tips for Grilled Corn

  • Soaking corn on the cob? Many people call for soaking corn on the cob in water first, before grilling. There's no need if you are working with fresh corn to begin with.
  • Removing the silks: Some grilled corn on the cob techniques also have you pull back the husks, take out the silks, and then put the husks back over the corn before grilling. I've tried that. It does make it easier after the corn is done when removing the husks. But I find the corn more easily dries out this way, and the best way for juicy grilled corn on the cob is to not mess with the husks.
  • Want grill marks? If you want some grill marks on your corn on the cob, (as shown in the photos), you can pull off a few of the outer husk leaves, leaving less of a barrier between the outer leaves and the corn cob, for more the charring to reach the corn.
Corn on the cob with husks blackened after being grilled
Elise Bauer

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Grilled Corn on the Cob

Cook Time 20 mins
Total Time 20 mins
Servings 4 servings


  • 4 ears fresh corn, in their husks
  • Butter (or an herb butter) for serving


  1. Prepare your grill:

    Whether using gas or charcoal you want to prepare your grill for direct, high heat (about 550°F). You know the grill is hot enough if are able to hold your hand one inch above the grill for only 1 second.

  2. Grill corn in husks:

    The corn husks will protect the corn from burning or drying out while it is on the hot grill.

    If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling.

    Place the corn in their husks on the hot grill.

    Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.

    grilling corn on the cob
    Elise Bauer
    charred corn on the cob on grill
    Elise Bauer
  3. Remove silks and charred husks:

    Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle.

    Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.

  4. Serve:

    Keep it simple and serve with butter or you can sprinkle with a little chili powder, cotija cheese, and some lime juice for a Mexican twist.