In this foolproof guide, I’ll show you how to cook corn on the grill with and without the husk, as well as other essential tips: how to buy corn for grilling, customize your seasoning, tailor your menu, and the best time and temperature to cook corn on the cob on the grill.
If you prefer a quicker alternative to cooking corn on the cob, be sure to check out our Air Fryer Corn on The Cob recipe.
Ingredients You’ll Need for Grilled Corn
It only takes a handful of fresh, simple ingredients to make this tasty summer staple:
- Ears of corn: We used six ears of fresh sweet corn to make this recipe, but you can easily multiply the recipe and use more. For the best result, do your best to pick the freshest corn. Take your time to examine each ear of corn to avoid moldy, wet, or limp ones while at the grocery store.
- Olive oil: Olive oil is only necessary if you’re grilling corn without the husk, as it helps the corn develop that external char.
- Butter: Though optional, a few tablespoons of unsalted butter can add richness and depth to your grilled, seasoned corn on the cob.
- Seasoning: After cooking corn on the grill, you only need a sprinkle of kosher salt and black pepper to bring out the veggie’s natural flavors.
How to Grill Corn on the Cob?
Below, I’ll show you two ways to make this recipe for barbeque corn on the cob: 1.) grilled corn with the husk on and 2.) grilled corn with the husk removed (AKA “husked corn”).
In the Husk
Grilling fresh corn with the husk on is an excellent option for those who prefer juicier, sweeter cobs. The soaked husks keep the kernels moist by “steaming” them, though this method doesn’t produce as much char as naked cobs.
- Remove the silk strands: Peel back the husks from the corn, ensuring they remain attached to the cob. Then, remove as many silk strings as possible before bringing the husks back over the cob, covering the kernels again.
- Soak the corn cobs: Fill a large pot with tap water and place the corn inside. Let the cobs and their husks soak for fifteen minutes.
- Prepare the grill: Preheat the gas grill to medium-high heat (about 450 degrees F.).
- Dry the soaked corn cobs: Remove the whole corn cobs from their water bath and shake them to remove as much water as possible.
- Grill: Place the corn on the medium-hot grill and cook for 15 minutes—uncovered—while rotating the cobs every 3-5 minutes. At the end of 15 minutes, each side should have an even level of cooking.
- Serve: When ready, remove the corn cobs from the grill and remove their husks. Serve them with butter, salt, and pepper (if desired), and enjoy!
Without Husks
I recommend grilling husked corn on the cob if you prefer a smokier, more prominent char on your veggies.
- Preheat the grill: Heat the grill to medium-high heat (about 450 degrees F.).
- Prepare the corn: Remove husks and silk strands from the corn cobs, then brush each side with a generous layer of olive oil.
- Place the sweet corn on the grill: Place the corn cobs on the hot grill grates. Keeping the grill uncovered, cook the corn until it reaches your desired char level, rotating the cobs every 3-4 minutes (about 15 minutes in total). Finally, pierce a kernel with a sharp knife or fork to test for doneness. Your corn is ready if the kernels are tender, juicy, and lightly charred.
- Serve: Remove the grilled cobs from the grill and serve them with butter, kosher salt, and pepper (if using).
Seasoning Ideas for Grilled Corn
It’s no secret that salt and butter are iconic additions to grilled corn on the cob. However, the best grilled corn seasoning is one you can customize to fit any flavor profile.
Below are a few of my favorite ways to take basic corn seasoning to the next level.
- Butter and salt: Though a staple, plain butter and a sprinkle of salt don’t have to be boring. You can infuse your grilled sweet corn with complex, robust notes using compound butter (hello, Baked Garlic Butter!), garlic, and fresh herbs. Or, you can add lemon zest and pepper to melted butter for a zestier and brighter corn seasoning option.
- Elote (Mexican Street Corn): Fresh, tangy flavors are at your fingertips when you use this Mexican seasoning for corn on the cob on the grill. All you need are a few simple ingredients—like lime juice, mayonnaise, cotija cheese, sour cream, and chili powder—and you’re ready to please any crowd. If you are short on time but love the flavors of Mexican street corn, try our Elote Corn Dip.
- Barbecue sauce: With similarly smoky and sweet undertones, BBQ corn on the cob pairs brilliantly with BBQ sauce. You can even make homemade barbecue sauce to ensure a perfect flavor match.
- Cajun spice: Want to give your corn a touch of spice? My Blackened Seasoning packs all the bold, spicy taste of Louisiana cuisine into one simple seasoning mix.
- Parmesan cheese and basil: You can put a gourmet spin on your barbequed corn on the cob by sprinkling it with Parmesan cheese and fresh chopped basil—a herby, cheesy, and undeniably delicious combination.
How to Store and Freeze?
Of course, grill-roasted corn on the cob tastes best right after cooking. However, it’s also great for meal prep, including short- and long-term storage.
- Storage: After cooking corn on the grill, let your leftovers reach room temperature. To avoid sogginess, I recommend wrapping the cooled cobs in plastic wrap (or aluminum foil) and placing them in an airtight container. You can then store the cobs in the refrigerator for 3-5 days.
- Freezing: You can freeze your BBQ corn as whole cobs or just the corn kernels. Either way, begin by letting the corn come to room temperature. If you want to preserve the entire cobs, wrap them in tin foil or plastic wrap, then place them in a freezer-safe Ziploc bag with as much air removed as possible. Or, you can remove the corn kernels and put them in an airtight container. You can then store your corn (whole or cut) in the freezer for up to 2-3 months.
- Thawing: To thaw your grilled corn, transfer it to the fridge overnight until ready to reheat.
- Reheat: There are three options to reheat your grilled corn cobs. You can put them on a medium-heat grill, heat them in the oven at 350 degrees F. for five minutes, or (if you’re short on time) microwave them in 30-second increments until warmed.
How to Serve Grilled Corn on the Cob
Want to fill out your menu after cooking corn on the cob on the grill? Here, you’ll find all the grilled corn recipes you need to fill your table, whether you’re in the mood for a BBQ classic or a light lunch solution.
- Burgers: Can you imagine a better match than juicy burgers and grilled corn cobs? Not me! I can’t resist serving my tender kernels with a loaded Bacon and Avocado Burger and a side of super-fresh Vegan Coleslaw or creamy Deviled Egg Potato Salad.
- Grilled meats and seafood: If you’re in the mood for a savory, protein-packed main, barbecue corn on the cob compliments nearly any grilled meat or seafood dish. I love serving this corn recipe with succulent seafood, like my smoky Grilled Salmon or citrusy Grilled Mahi Mahi. Or, when I’m craving a little spice, Grilled Harissa Chicken is the perfect way to enjoy authentic North African eats at home.
- Salads: This juicy corn recipe pairs incredibly well with garden-fresh salads, adding irresistibly smoky, mildly sweet undertones to all your favorite recipes. I love using this easy grilled corn in Mexican-inspired dishes, like my Street Corn Salad Recipe, tender Corn Black Bean Salad, and zesty Cowboy Caviar.
Expert Tips
If you want to make the most flavorful, tender grilled corn cobs, you’re in the right place. This simple guide has tips on everything you’ll need, from how to grill corn on a gas stove to selecting the best produce.
- Charcoal grilled corn on the cob: If you prefer cooking corn on a charcoal grill, be sure that you never leave your veggies alone—especially when you plan on grilling the cobs with their husks. The husks may catch fire when the corn sits over direct heat, causing a minor flare-up. If this happens, move the corn to the cool side of the grill, close the lid, and wait until the flames dissipate.
- Grilling corn inside on a gas stove: Want the savory, smoky flavor of grilled corn without the hassle of outdoor grilling? You can make this recipe indoors by cooking corn on a grill pan over a gas stove. However, keep in mind that grilling corn on a grill pan takes a bit more time than cooking it on the grill, so be patient.
- Tips for buying corn: There are a few key things to consider when selecting the best corn. Try to choose corn cobs with the following: 1.) firm, plump, and even kernels; 2.) light tan, sticky silk; and 3.) bright green, intact husks. Though fresh corn is easiest to find when in season, as long as you avoid old or moldy-looking produce, you should be able to find corn year-round at your local grocery store.
- Without soaking: If you’re grilling corn with the husk on, I highly recommend soaking the veggies beforehand, ensuring the kernels come out tender and moist. Of course, you can cook the cobs without soaking them first, but the kernels are prone to drying out after grilling, and the husks are more likely to burn.
- Dry out: Though achieving photo-ready grill marks is tempting, you mustn’t accidentally overcook your corn—especially when you try to char corn cobs with their husks still on. Too much cooking can dry out the corn kernels, making them tough and flavorless.
- Keep a close eye on it: Because corn is susceptible to overcooking, it’s essential to keep a close eye on your cobs during the grilling process. Furthermore, you must rotate your corn while cooking to ensure equal cooking around the cob.
FAQs
It’s easy to make corn on the cob grill. However, if you want to know more about this beginner-friendly recipe, I’ve answered all your questions below.
I recommend grilling corn cobs at 425 degrees F. for about 15 minutes, rotating them as needed. However, you might adjust your grilling time slightly, depending on your ideal level of char.
If you want to reduce grilling time, you can parboil corn before grilling. However, this step is unnecessary, and there’s virtually no difference in taste or quality—as long as you grill your corn with a high enough heat.
Pre-soaking is a great way to give your kernels maximum tenderness and flavor when you want to grill corn on the cob in the husk. To soak your cobs, remove their silk strands, replace their external husks, and place them in a pot filled with cool water for fifteen minutes. When ready, shake off as much water as possible, and they’re ready to grill!
Definitely! To do so, let your corn cobs reach room temperature, wrap them in tin foil or plastic wrap, and place them in a freezer-safe bag with as much air removed as possible. Then, you can freeze the grilled corn for 2-3 months.
Though not ideal, you can undoubtedly grill frozen corn on the cob. To do so, begin by slightly thawing the frozen corn (letting it rest for 30 minutes to an hour at room temperature should suffice). Then, brush it with olive oil and cook it on a 400-degree F. grill for 15-20 minutes, rotating them occasionally until the kernels become tender and have a slight char.
You can tell when your corn is done grilling by piercing one of its kernels with a fork or knife. Your cobs should be ready when the kernels are tender, juicy, and have a little char.
Diet Key
This Recipe is:
Other Corn Recipes You Might Like
If you love roasted corn on the grill, you’re in luck! With these easy recipes, you can enjoy corn’s tender-crisp, sweet flavor any day of the week.
Grilled Corn on The Cob Recipe
Ingredients
- 6 ears corn
- ¼ cup olive oil, use only if grilling without husks
- 2 tablespoons unsalted butter, more as needed (optional)
- Kosher salt and pepper to taste
Instructions
To prepare corn with husks:
- Peel the husks back from the corn, keeping them attached to the cob.
- Remove the silk strands as best as you can. Bring the husks back to cover the kernels and the cob.
- Fill a large pot with tap water and place the cobs in the pot. Let them soak for 15 minutes.
- Preheat the grill to medium-high heat, about 425 degrees F.
- Remove the corn cobs from the water, shaking to remove as much water as possible.
- Place cobs directly on the grill grate and grill for 15 minutes, uncovered, rotating every 3-5 minutes for even cooking.
- Remove the husks from the cob and serve the corn with butter, kosher salt, and pepper, if desired.
To prepare the corn without husks:
- Preheat the grill to medium-high heat, about 425 degrees F.
- Remove the husks and silk from the corn cobs.
- Generously brush the olive oil over all the corn cobs.
- Place the corn cobs on the grill grate. Grill, rotating every 3-4 minutes, and cook, uncovered, for 15 minutes or to your desired level of “char.” The corn is done when the kernels are tender and have a slight char. You can check by piercing a kernel with a knife or fork; it should be tender and juicy.
- Remove and serve with butter, kosher salt, and pepper, if using.
Notes
- Yields: This recipe makes six grilled corn on the cob. The nutritional information below does not include the calories coming from the optional butter.
- Soaked or not soaked: This recipe was tested as noted above (i.e., with soaked corn cob husks), but we also tried it without soaking the corn with husks first. The cob with soaked husks produced a moist cob, while the non-soaked husk corn tasted slightly dry.
- With or without husks: Grilling with soaked husks vs. no husks is based on preference. The soaked husk is moist, but it results in a limited char. By contrast, the “naked” corn has a nice char and smoky flavor, but it isn’t as moist.
- Keep a close eye on it: It is important to stay with the corn as it’s being grilled because the oil can cause flare-ups. The husks can also catch fire when unattended.
- Storage: Barbecue corn on the cob tastes best on the day it is grilled. However, you can store it in the fridge for up to 5 days. To avoid sogginess, I recommend wrapping the cooled cobs in plastic wrap and placing them in an airtight container.
- Do not throw away the cobs: Make use of all the corn cobs and make corn stock! It is such an easy and nice way to get more life out of your grilled corn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love that you showed how to grill corn on the cob with husks because I always did it without the husks. Now, I know how to grill corn both ways. Thanks for all the info.
Happy to hear that it worked for you Deborah.