Grilled Corn on the Cob
Updated Jan 11, 2026
How to make grilled corn on the cob with husks or without. Easy grill methods using olive oil, salt, and pepper.
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Grilled corn on the cob is So Good!
Grilled corn on the cob is one of the easiest vegetables for me to throw on the grill. It barely needs any prep, and the sweet corn picks up just enough smokiness to make it hard to stop eating. Some nights I’ll make it as a side, and other nights I’m perfectly happy just eating the corn and calling it dinner. Below I show two ways to grill it, depending on whether you want to keep the husks on or not.
Happy Cooking!
– Yumna
How to Make Grilled Corn on the Cob Two Ways
I usually grill corn either with the husks on or completely removed, depending on how much time I have and how much char I want. Keeping the husks on helps steam the corn and keeps it tender, while grilling without husks gives you more direct contact with the grill. Both work well and come down to preference. Below is how I do each one.
How to Grill Corn with Husks
How to Grill Corn without Husks
Video Tutorial
Grilled Corn on the Cob
Video
Ingredients
- 4 ears fresh corn with husks
- 2 tablespoons olive oil
- Salt and pepper
Instructions
With Husks
- Pull the husks down to the base of the corn without detaching them from the ear of corn. Remove the silk from each ear of corn, and fold the husks back to cover the corn.
- Fill a large bowl or pot with cold water, submerge the corn in the water and let stand for 30 minutes or overnight.
- Preheat grill to medium heat.
- Remove the corn from the pot of water and shake off any excess water. Place on the preheated grill.
- Close lid and cook until the husk starts to char, about 7-10 minutes. Rotate and cook on the other side until the husk starts to char, about 7-10 more minutes.
- Remove the corn from the grill and allow them to cool for five minutes. Peel off the husks and enjoy with olive oil, salt and pepper, if desired.
Without Husks
- Preheat grill to medium heat.
- Remove the husks and silk completely from the corn and discard.
- Brush the corn on all sides with olive oil and place on the preheated grill.
- Close the lid and cook for 5-7 minutes. Rotate and cook for another 5-7 minutes until the kernels are tender when pierced with a knife.
- Remove the corn from the grill and allow them to cool for five minutes. Season with salt and pepper, if desired.
Notes
- My Top Tip: Watch how fast the corn is charring, both with the husk and without the husk. If the cob is blackening too fast, move to indirect heat to finish cooking.
- Storage: It’s best to enjoy grilled corn immediately after cooking. However, you can store any leftovers in an airtight container for up to 5 days. If you remove the kernels from the cob, they can be frozen in an airtight container for up to 6 months. It works best if you freeze them first in an even layer on a sheet pan before transferring them to a container for longer storage.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Buy the freshest corn available and cook it that day. The corn will be crisper that way, and it guarantees the best flavor!
- Watch the heat. High heat will scorch the outside of the kernel before the inside is done. Medium heat works best.
- Listen for kernels bursting. If you hear a popping sound, they’re done! Remove from the grate immediately to prevent drying out.
Recipes to Make with Grilled Corn
- In an authentic Mexican recipe like my Guacamole Dip with Corn, Mexican Street Tacos with Roasted Corn, Grilled Corn Tacos or Elote (Mexican Street Corn)
- Or to add an extra layer of flavor to summer classics like Corn Tomato Avocado Salad, Creamed Corn, Vegan Corn Chowder or Grilled Corn Salad
FAQs
Soaking adds moisture to the corn and allows it roast and steam at the same time without burning.
Look for nice bright green husks, tightly covering the kernels. The stalk should be brown or yellow, not black. The corn should smell sweet, too. Any brown or black bits are a bad sign and indicate rot or insects within.
Yes. It won’t get that smokey taste and may take longer unless your stove-top griddle is easily covered.
Comments
Why doesn’t anyone put the temperature of the grill in their recipes.
If you’re cooking on a gas grill I do have to cook on medium heat in the instructions. With a charcoal grill it is very difficult to get a temperature due not being able to control the heat of the coals.