How To Grill Corn On The Cob In The Husk

Grilling corn in the husk is my favorite way to cook fresh summer corn. The husks trap moisture and steam the kernels, adding a light, smoky flavor from the grill. No soaking, foil, or boiling required.

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It is the middle of summer, and the time of year when fresh sweet corn appears in stores, farmers’ markets, and roadside veggie stands.  Yellow sweet corn, delicate white corn, and yellow-and-white corn are all delicious and make a perfect side dish for summer, tailgating parties, or barbecues. 

Why Grill Corn On The Cob In The Husks?

I’ve boiled corn, wrapped it in foil and even cooked it in the microwave, but grilling corn in the husk is still my favorite method. The husks trap steam, while the grill adds a light, smoky flavor you simply don’t get from boiling.

How to Pick a Good Ear of Corn

The freshest corn is usually the corn that was picked that day, which is why I love buying it from farmers’ markets and roadside stands.

Look for bright green husks that still feel moist and fresh. The silk at the top should be golden and slightly sticky, not dry and black. The ears should feel full and firm through the husk.

One thing I never do is peel back the husk to inspect the kernels before buying. Once the husk is pulled back, the corn starts drying out. Most ears are perfectly fine inside, even if the tip looks a little rough or has a few missing kernels.

Fresh corn is best eaten within a day or two of being picked because the natural sugars gradually convert to starch.

Jere’s Tips: Grill extra corn! I always buy more corn than what I will be serving because you can grill lots of ears, and it’s a great way to use leftover corn for other recipes like a corn salad, this creamy bowl of Mexican Corn and Bean Soup or our favorite homemade Iron Skillet Cornbread recipe that is full of fresh veggies and lots of cheese. You can also freeze any leftovers in freezer bags for later.

Use the leftover corn to make this Creamy Cheesy Corn Casserole. It’s always a potluck favorite.

How to Grill Corn on The Cob in The Husks

Step 1. Heat the grill to medium-high heat, about 400 degrees or a medium flame.

Step 2. Pull any loose husks off the corn cob. The more leaves you pull off, the more your corn will get charred during grilling. Sometimes I pull quite a few husks off because the hubby likes his corn more charred than I do.

Step 3. With a pair of kitchen shears or just scissors, 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.

Step 4. Place the prepared corn cobs directly on the hot grill grates. Adjust the temperature to about 375 degrees, or the flame to medium-low. Cover and grill for 5 minutes.

The ears of corn below have been grilled for five minutes and are ready to turn.

Step 5. After five minutes, open the grill lid and, using long-handled grilling tongs, turn the ears of corn about a quarter turn. Longer tongs make it easier to reach across a hot grill and keep your hands away from the heat. Grill for another five minutes.

Step 6. Repeat, turning the corn every five minutes for about 20 minutes. To check if the corn is done grilling, pull back the husk with tongs to see if it is cooked to your liking. You can grill a bit longer if you want more of a char.

As with any grill, the heat is different, so you may need to adjust the flame/temperature during grilling.

Step 7. Remove the grilled corn and let it cool for about five minutes. To shuck the corn, simply pull back all the husks. Usually, the corn silk pulls off with the husks. At this point, you can either remove the husks, tie them with twine or leave some of the green corn husks on for serving.

Tip for removing the corn husks: It’s best to do this over a trash can, or, if I am shucking a lot of corn, I will lay paper down on my table to remove the husks.

Step 8. You can serve the roasted corn with the husks on, or remove them by pulling them off or cutting them with kitchen shears. Add plenty of melted butter, salt, and black pepper.

My Favorite Way To Serve Grilled Corn

I usually serve grilled corn with melted butter, salt, and plenty of black pepper. For cookouts, try brushing the corn with garlic butter or sprinkling it with Parmesan cheese and fresh herbs.

Build A Summer Cookout Menu

Serve grilled corn alongside:

• Barbequed Green Beans
• Bread and Butter Pickles
• Grilled Peaches and Pound Cake

Storing Fresh and Grilled Corn

Leftover grilled corn can be wrapped and refrigerated for up to three days. I often cut the kernels from the cob and use them in soups, salads, casseroles, or cornbread.

The kernels can also be frozen for up to three months. I freeze extra corn every summer, and if you like stocking your freezer too, take a look at my guide to foods you can freeze for more ideas.

More Corn Recipes You’ll Love

If you’re bringing home a big bag of sweet summer corn from the farmers market, here are a few more ways I like to use it:

• Chicken and Corn Noodle Soup
• Smoked Corn on the Cob
• Creamy Cheesy Corn Casserole
• Instant Pot Corn Chowder

Recipes

Tried it? Rate ⭐⭐⭐⭐⭐ & comment below, your feedback keeps the oven mitts flying here at One Hot Oven.

First published: Sept. 19, 2019, Last updated: June 6, 2026, for better readability.

  

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