Learn how to grill corn on the cob perfectly—every single time! Whether you’re tossing it on the grill with the husks or without, this foolproof method gives you juicy, charred corn in under 20 minutes. Finish it off with a slather of honey chipotle butter, and you’ve got the ultimate summer side dish.
Growing up, corn on the cob was the ultimate summer staple. I’m pretty sure we had it as a side almost every night—and I wasn’t mad about it. There’s just something about biting into perfectly grilled corn, slathered in butter and sprinkled with salt (or whatever topping you’re into) that feels like peak summer. I still remember trips to the Wisconsin State Fair in August—we always stopped at the grilled corn tent. It was a full-on production: corn pulled from soaking buckets, steaming on the grill, then passed down the line where someone peeled back the husks to make a little handle and dunked the whole thing in a vat of garlicky herb butter. A quick hit of salt, and it was magic.
Why Grilled Corn Is a Summer Must
Grilling corn isn’t just about convenience—it completely transforms the flavor and texture. Here’s why it’s worth firing up the grill:
- Char = flavor. The grill brings out the natural sweetness of the corn and adds those smoky, caramelized bits you just can’t get from boiling.
- No waterlogged kernels. Boiling can sometimes make corn soggy or bland. Grilling keeps the kernels crisp-tender and juicy.
- Easier cleanup. You don’t need a giant pot of boiling water. Just toss the corn on the grill and you’re good to go.
- Perfect for summer meals. If you’re already grilling your main dish, adding corn is a no-brainer. It’s quick, easy, and tastes amazing hot off the grill.
- Built-in variety. Grilled corn takes toppings beautifully, whether it’s classic butter and salt, a sprinkle of cotija, or honey chipotle butter, the flavor sticks better than it does on boiled corn.
How to Choose the Best Corn for Grilling
There’s nothing worse than getting home, peeling your corn, and realizing half the cob is bad. While you can’t go full shuck mode on 20 ears at the grocery store, there are a few easy things to look for before you peek inside:
- Look at the color. Look for ears with tight, bright green husks and golden brown silk—that’s the stringy stuff at the top.
- Examine the husks. Skip any with dry, dark husks or black, brittle silk.
- Give it a gentle squeeze. You’re feeling for plump, firm kernels all the way down.
- Check the kernels. If it passes all those checks, peel back just a little of the husk to make sure the kernels look full and healthy.
Do You Have to Soak Corn Before Grilling?
Not necessarily. Soaking the corn—husks and all—for about 10 minutes before grilling can create a nice steaming effect, helping the kernels cook through while staying juicy. But if you’re short on time (or just want that smoky char), you can skip the soak. Just shuck the corn completely and place it straight on the grill. Either method works, and both give you tender, flavorful corn in about 15–20 minutes.
How to Grill Corn on the Cob in the Husk
Grilling corn in the husk gives you juicy, smoky flavor with minimal effort. You can find all my grilling tools and accessories here. Here’s how to do it right:
- Get your tools ready. Before anything hits the grill, make sure you’ve got your grill tongs, brush, and other essentials within reach. (You can find my go-to grilling tools here.)
- Peel and clean. Gently pull back the husks (but don’t tear them off) and remove as much of the silk as you can.
- Soak for steam. Fold the husks back over the corn, then soak the ears in cold water for 10 minutes. This helps prevent burning and adds a little natural steam as they grill.
- Preheat the grill. Heat your grill to medium-high, about 350–400°F, so it’s hot and ready when the corn goes on.
- Grill and rotate. Shake off any excess water and place the corn directly on the grates. Grill for 15–20 minutes, turning every few minutes so the husks char evenly but don’t burn through.
Once they’re off the grill, peel back those husks and get ready for sweet, smoky corn that tastes like summer in every bite.
How to Grill Corn on the Cob Without the Husk
If you want that charred, smoky flavor fast, this is the method for you. No soaking, no fuss. Just simple, delicious grilled corn.
- Shuck it completely. Remove the husk and all the silk so the corn is fully exposed and ready for those grill marks.
- Heat the grill. Preheat your grill to medium-high heat, about 350–400°F, so it’s nice and hot when the corn hits the grates.
- Grill and rotate. Place the corn directly on the grill and cook for 15–20 minutes, turning every few minutes for even charring without burning.
This method gives you that classic grilled flavor with crisp, slightly smoky edges, and it’s ready in no time.
Serving Suggestions
There are plenty of ways to serve corn on the cob. I think it depends on how you like it. I grew up with it plain jane, butter and salt. But as I’ve gotten older, I like to jazz up the flavor with compound butters or slicing it off the corn and making a salad. Here are some of my favorite ways to serve it:
- Butter + Tony Cajun Seasoning (for a kick)
- Garlic Herb Butter
- Honey Chipotle Butter (listed below)
- Roasted Jalapeño Cream Sauce with crumbled Queso Fresco
- Tossed in a Salad like this Mexican Corn Salad (Esquites), Grilled Corn Salad with Jalapeño Dressing, Chili Lime Sweet Corn Salad or my California Steak Salad.
- Crumbled on a Pizza like this Charred Corn Caprese Flatbread with Balsamic Reduction
- Sliced off the cob and then made into a corn relish to serve with pan seared sea scallops.
How to Grill Corn on the Cob (2 Ways)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 ears 1x
- Category: Side Dish
- Method: Grill
- Cuisine: American
Description
How to Grill Corn on the Cob perfectly every time! Whether you’re grilling with pre-soaked husks or without husks! Learn how to grill them flawlessly in 20 minutes – then top with a honey chipotle butter for a healthy side dish to enjoy all summer!
Ingredients
- 10 ears of corn
- water
Honey Chipotle Butter:
- 1 stick of unsalted butter, softened
- 1 small chipotle pepper from La Costeña brand of chipotle peppers in adobe sauce, minced
- 1/2 T. honey
- 1/2 tsp. salt
- zest from 1 lime
- juice from 1/2 lime
Instructions
Honey Chipotle Butter:
- In a small bowl add softened butter, chipotle pepper, honey, salt, lime zest and lime juice. Using a spoon or fork stir everything together until combined. Set aside.
Corn in the Husk: (soaking method)
- Gently peel back the husk from the cob and remove the silk. Gently fold the husks back in place and put corn on the cob in an cold water bath for 10 minutes.
- In the meantime heat grill to medium high heat, about 350-400°F.
- Remove corn from the water bath and place on grill. Grill for 15-20 minutes flipping throughout grilling process so as not to burn.
- Serve with Honey Chipotle Butter.
Without the Husk: (no soaking)
- Peel back the husk from the cob and remove both the husk and silk from the cob.
- In the meantime heat grill to medium high heat, about 350-400°F.
- Place corn on grill and grill for 15-20 minutes flipping throughout grilling process so as not to burn.
- Serve with Honey Chipotle Butter.
2 comments on “How to Grill Corn on the Cob (2 Simple Methods)”
Love, love, love your blog and of course the recipes!
Thank you! That means the world!