Don’t let summer pass you by without grilling some sweet corn. Learn How to Grill Corn on the Cob in the Husk with this easy recipe for a summertime favorite side dish.
It is the middle of summer and the time of year when fresh corn is appearing in stores, farmer’s markets, and roadside veggie stands. Sweet yellow, the delicate white, and the yellow and white corn are all delicious and perfect for any summer barbecue, a tailgating party, or a simple side dish.
Why grill corn on the cob?
- Because it is fast and so easy and so delicious.
- No big pots, no baking and no foil required, just a grill.
- Grilling corn in the husk creates its own steam and leaves the corn tender.
- Grilling caramelizes the sugar in the corn and also adds a bit of delicious smoky flavor and chars the corn kernals.
🌽How to pick a good ear of corn
- Of course, the best corn is the one that was just picked. That’s why I like to get my corn from farmer’s markets or roadside stands. More than likely the corn was picked that day.
- The silk tassel coming out of the top of the corn is the key to a fresh ear. Look for beautiful golden silk threads that are still moist. Once the corn silks turn black you may want to put the ear back.
- Look for nice green and moist corn husks that are wrapped around the corn. If they are drying up or brittle that means the corn is getting old.
- The corn should feel a bit soft when you touch the cob through the husk.
Tips for buying corn
Let’s talk about peeling back the corn husk to check the corn inside before you buy it. Well, I have a few words about this. Please don’t.
Once the husk is pulled away from the corn the corn starts drying out. I have seen stacks of corn this way at the markets because the tops just didn’t look perfect to become unwanted corn. Honestly, now and then I buy an ear that just grew funny or the kernels didn’t develop so that one wasn’t a keeper. Most corn is beautiful inside.
What about the brown and ugly tops of corn or that dreaded little worm? I am here to tell you the corn is still good. Simply cut off the top that’s not good. When I see a little worm in my corn I almost welcome it since that means the corn most likely isn’t covered with a nasty insecticide. It’s a good sign the corn is organic.
Tips for grilling corn
Do you need to soak the corn before grilling? If you are grilling fresh-picked corn there is no need to soak it since the husks still have moisture in them.
Should the husks be removed before grilling? You should pull any loose husks off the corn ear, but leave the husks on because they have moisture in them which will create steam and that helps cook the corn and keeps it juicy. Be mindful the husks can catch fire, ditch the loose husks and keep the intact ones on the ear.
Should the corn silk be removed before grilling? I don’t remove the silk since I don’t pull the husks back. However, your should cut the corn silk off at the very top of the ear of corn since it will burn on the grill. Just snip off the excess silk with scissors and with this, you will snip off the thin end pieces of the husks too.
Jere’ Tips: Grill extra corn! I always buy more corn than what I will be serving because you can grill lots of ears and use leftover corn for other recipes like this creamy bowl of Mexican Corn and Bean Soup or our favorite homemade Cornbread recipe that is full of fresh veggies and lots of cheese. You can also freeze any leftovers in freezer bags for later.
- Fresh ears of corn in the husk
- Salt and pepper
Let’s grill corn
- Heat the grill, I like a medium flame.
- Snip off a little bit at the top of the corn so the long silks and the tips of the husks don’t burn on the grill
- Place the corn directly on the grill in its husk
- Cover and let cook for about 15-20 minutes. Turn the corn every 5 minutes to cook all sides.
- When done, remove the corn, let cool for a few minutes then pull away the husk and the silk.
- To remove the husk at the bottom of the corn cob either pull it off or cut the husk off at the end of the cob.
- Place the ears of corn on a platter and spread with butter and add a sprinkle of salt and pepper.
Please make sure to pin for later when you want to grill some corn.
Before you turn your grill off make sure to make this easy Grilled Cherry Pandowdy Yes, grilling desserts is easy and you don’t have to heat up your kitchen. Try this recipe with your favorite fruits and see how easy it is to grill a dessert.
Yes, you can use both and it takes the same amount of time to cook about 15 minutes.
Keep the husks on the corn and keep them in the crisper drawer in the refrigerator for up to three days. Wrap the ears of corn in plastic wrap if the husks have been removed.
It depends on when it was picked and how it was stored. Once the corn is picked it starts to lose its sweetness and the sugars convert to starch. You should eat fresh corn as soon as possible for the best flavor and crunchy sweetness.
Wrap the cooled corn in plastic wrap and store it in the refrigerator for three days. To use, cut the kernels off the ear and reheat or use cold in salads.
Different ways to cook corn on the cob
- Boil in water on the stove for 6 to 10 minutes
- Steam for 6 to 10 minutes
- Bake the corn in the oven in foil for 30 minutes
- Microwave for about 5 to 8 minutes
- Cooking corn in an Instapot takes less than 5 minutes
The corn I am grilling today comes from my favorite farm stand in Sloughhouse, California. Davis Ranch is known far and wide for its corn that is aptly named Sloughhouse Corn. You know you are getting the freshest corn possible when you can see the corn being picked across the road from the stand, and the workers bagging up the just-picked corn for everyone to buy.
If you live near Sacramento make sure to visit the ranch. I hope wherever you live there is a farmer selling his delicious corn.
Other One Hot Oven farmer’s market recipes
Blue Lake green beans from the farmer’s market are used for Barbequed Green Beans. These beans are tender and braised in a tangy barbecue sauce with ham and onions. A delicious twist on regular green beans.
If you love pickles look for pickling cucumbers at the farmer’s market to make these Bread and Butter Pickles. They are sweet, tangy, crunchy, and delicious. If you haven’t made pickles give this recipe a try, it is very easy.
My favorite Weber grill
Now that you have some grilling inspiration let’s talk about the grill.
Do you need a grill? You might want to check this one out. I have always had pretty basic grills and they did ok but never got really hot. I will be honest we splurged on this Weber Grill and I am amazed at the difference in how hot it gets and how well it cooks any food I put on it. When we cook pizza we like it to put a pizza stone on the grill to get that brick oven flavor, that requires a hot grill, and to my delight, this Weber gets to 500 degrees.
By adjusting the burners I can also grill low and slow for brisket and ribs. I even make desserts on the grill. If you love to grill this Weber is one to keep in mind.
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How To Grill Corn on the Cob In The Husk
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- 4 ears of corn in the husk
- ¼ cup butter
- salt and pepper
- Heat your grill on high to around 500 degrees.
- With a pair of scissors, trim the ends of the corn where the silk is and the thin strands of the cornhusk.
- Place the ears of corn on the heated grill and cover with the lid. Turn the grill down to medium heat.
- Turn the ears every five minutes to cook all the sides and keep the husks evenly charred. This should take 15 – 20 minutes.
- Remove the corn from the grill and let cool for about five minutes so it will be easier to handle.
- Remove the corn husks and the silk for the corn by pulling the husks backward from the ear. It helps to use a towel to hold the corn while you shuck it because it is going to be hot. You can pull the husks off the ear or you can cut them off with scissors. Whatever is easier for you.
- Place the on a platter, spread butter over each ear, and salt and pepper to taste.
- Leftover corn and be stored whole wrapped in plastic wrap or in a plastic bag in the fridgerator for three days. You can also cut the corn off the cob and keep it in a sealed container.
First published: Sept. 19, 2019, Last updated: July 21, 2021 for better readability.
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.