Simple Grilled Corn on the Cob
Sweet, smoky grilled corn is easy to master once you understand the difference between steaming in the husk and charring directly over the fire.
Servings: 4 servings
Equipment
- 1 Outdoor Grill gas or charcoal
Ingredients
- 4 ears fresh corn
- 2 tablespoons butter or olive oil
- salt to taste
- black pepper, paprika, chili powder or fresh herbs optional
Instructions
How to Grill Corn in the Husk
- Preheat your grill to medium heat.
- Peel back the husks without removing them completely.
- Remove the silk, then fold the husks back into place.
- Place the corn on the grill. Close the lid and cook for 12–15 minutes, turning every few minutes.
- Check for doneness. The husks should look lightly charred and the kernels should feel tender when pierced.
- Add butter, salt, lime juice, or herbs after grilling for fresher flavor.
- Serve immediately.
Medium heat gives the corn time to steam and soften without burning the husks too quickly.
How to Grill Corn Without the Husk
- Preheat the grill to medium heat.
- Remove husks and silk completely. Dry the corn lightly with paper towels for better char.
- Place directly on the grill grates. Turn every 2–3 minutes to prevent burning.
- Grill for about 10 minutes. Look for tender kernels and light char marks across the cob.
- Brush with melted butter and season while hot.
- Finish and serve.
Avoid high heat or the sugars will scorch before the kernels soften.
Notes
This classic method gives you perfectly sweet, smoky corn every time, and it’s easy to adapt with flavors like garlic butter, smoked paprika, or lime juice.