Grilled Corn on the Cob

This simple, inexpensive side is a staple at backyard barbecues, picnics, and potlucks because it’s easy to make and delicious to eat. We’ll get you all set up with all the grilling tips you need to enjoy perfect corn on the cob from the grill all summer long.

If you love any reason to fire up your grill, check out our delicious Grilled Lemonade.

Ingredient Notes

• Corn on the cob: Fresh, healthy corn will have a tight husk without rotting or dry spots. Some will peel the husk to ensure the corn kernels are plump and moist. Avoid anything that looks dry or shriveled.
• Butter: Butter is the fat and fat brings the flavor. It also helps the salt and pepper to stick to the corn.
• Salt and pepper: Add according to your personal taste.

In the Husk

Corn on the cob can be grilled in the husk. An optional step is to peel back the husk and remove the silk strands from the cob, but you can also grill the cobs without removing the silk. To keep the husk from burning or catching fire, it’s a good idea to soak your corn for 15 minutes to 1 hour before grilling. It will also help to steam the corn inside of the husk.

Out of the Husk

You can also grill the corn directly on the grill grates. This results in a drier corn on the cob with a lot of smoky, grilled flavor. The sugar caramelizes in the corn caramelizes a bit more when grilled directly on the grill grate, giving it a unique flavor.

In Foil

Lastly you can grill your corn on the cob in foil. This traps steam in and creates a moist corn on the cob experience, but doesn’t get as much of the smoky, grilled flavor.

Corn on the cob can be grilled in the husk. An optional step is to peel back the husk and remove the silk strands from the cob, but you can also grill the cobs without removing the silk. To keep the husk from burning or catching fire, it’s a good idea to soak your corn for 15 minutes to 1 hour before grilling.