Grilled Corn on the Cob

5 from 120 votes

Grilled corn on the cob two ways, including grilling with husks for steaming or without husks for more char. Simple step-by-step guide.

Prep Time10

Cook Time15

Total Time25

Cuisine: American

Servings: servings

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.

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.

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.

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