Here’s how to grill corn on the cob: 3 ways! Try each of these no-fail methods for grilling summer’s finest treat.

How to grill corn on the cob

Got a load of summer corn? The grill is the absolute best way to cook it, in our opinion. Sure, you can make it boiled on the stovetop or even microwaved. But grilling infuses a charred, smoky flavor that’s absolutely irresistible. How to grill corn on the cob? Should you shuck it and place it on the grates? Place it in foil, or grill right in the husks?

Finding your perfect method for how to grill corn takes a little trial and error. Here are three different methods that each have pros and cons! Each method is a little different, and results in a bit different flavor. Here’s an outline, then scroll down for the particulars:

  1. Grilled corn on the grates: The fastest! It also gets the most charred flavor from the grill
  2. Grilled corn in foil: The easiest! It comes out very moist, but doesn’t have much grill flavor
  3. Grilled corn in husks: Takes a little longer, but has great flavor! It’s both moist and charred

And now…how to grill corn on the cob!

Grilled Corn on the Cob

Here’s how to make grilled corn on the cob: the best way! This easy method makes it come out charred, smoky, tender and sweet. It's our favorite way to cook it, but it does dry out more than the next two methods.

  • Preheat the grill to medium high: that’s 375 to 450 degrees.
  • Husk the corn or tie back the leaves to make a handle (see recipe).
  • Rub oil lightly on all the cobs.
  • Grill the cobs directly on the oven grates for 12 to 15 minutes, turning until blackened on all sides. 

Grilled Corn in Foil

Here’s an easy way to cook corn on the cob: grilled corn in foil! Wrap it in aluminum foil and it’s mostly hands off while you grill the rest of the meal. This way makes the moistest corn, but it has less smoky grill flavor.

  • Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.
  • Place the corn on foil and season. Rub it with olive oil, cover with salt and pepper, and then place a few pats of butter on top.
  • Wrap the corn in foil loosely. Poke a few holes in the aluminum foil to allow air to escape.
  • Grill 20 to 25 minutes, turning occasionally, until it's bright yellow.

Grill Corn in the Husk

Grilling corn in husks is a unique method that’s absolutely worth trying! It’s easy and results in deliciously moist, sweet flavor. It takes a little longer, but the flavor is like a combination between the two methods above: it comes out moist with a subtly charred flavor.

  • Remove the silk. Pull back the husks, remove the silk of the corn, then pull the husks back up.
  • Soak the cobs for 20 minutes. This prevents them from catching fire.
  • Preheat the grill to medium high: that’s 375 to 450 degrees.
  • Grill for 20 to 22 minutes. Turn them to get even blackening on the outside of the husk (test if it's done by checking one cob to make sure it's bright yellow).

Ways to serve grilled corn

Once you’ve got your grilled corn, there are so many ways to serve it! Here are a few of our top ways to season and serve corn on the cob:

  • Mexican grilled corn: This Elote recipe has an irresistibly creamy sauce and is covered in crumbly cheese
  • Butter and Old Bay: This famous seafood seasoning is perfect on corn (use purchased or homemade)
  • Ranch seasoned: Lather with butter or sour cream and ranch seasoning!
  • Grilled corn salad: Cut it off the cob and make it into this zingy Grilled Corn Salad
  • Elote salad: Make Elote Salad with Mexican grilled corn flavors
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How to grill corn on the cob

How to Grill Corn on the Cob (3 Ways!)

★★★★★

5 from 5 reviews
  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
Print Recipe

Ingredients

Scale
  • 8 ears corn
  • Olive oil
  • Butter and salt, for serving

Instructions

  1. Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit).
  2. On the Grates: Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together. This step is optional; it makes a natural handle for eating the corn. Otherwise, simply shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Serve immediately with butter and salt, using the tied husks as a handle for easy eating.
  3. In Foil: Shuck the corn. Place each corn cob in a sheet of aluminum foil. Rub it with olive oil and sprinkle with salt and pepper. Top it with a few thin pats of butter (½ tablespoon in each packet). Seal foil around corn, sealing the edges at the top but not making it too tight. Poke a few small holes in each packet. Place the packets on the grill grates and grill for 20 to 25 minutes, turning occasionally, until corn is bright yellow and cooked.
  4. In the Husks: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy). Soak the corn cobs in cool water for at least 20 minutes to prevent scorching. Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through. To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. Serve immediately with butter and salt.
  • Category: Side dish
  • Method: Grilled
  • Cuisine: Summer
  • Diet: Vegetarian

Keywords: How to grill corn on the cob

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About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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9 Comments

  2. Not a fan of overly charred extra blackened anything. Too bitter and acrid tasting.
    The Maillard Reaction should be browned, not acrid black.

    So grilling some corn tomorrow, I think I am going to grill it in the husk about 1/2-3/4 done, then shuck the corn and get some light Maillard browning on it.

    ★★★★★

    Reply