Grilled Corn on the Cob
Learn how to grill the BEST corn on the cob! With this recipe, you'll achieve perfectly tender corn with just the right amount of char.
Updated by Kathryne Taylor on June 6, 2025
It’s sweet corn season, and I’ve had a hankering for some great corn on the cob. You know the corn I’m talking about—golden and plump kernels with some irresistible, caramelized grill marks.
Slathered with real butter and sprinkled with salt, there’s not much better. It might be my favorite thing to come off the barbecue.
Last summer, our family and friends gave us a gas grill as a wedding gift. Now that I finally have access to one, I’ve had fun learning how to use it.
Over the past few weeks, I’ve tried all the corn grilling methods out there and developed my own. This recipe yields perfect grilled corn on the cob, every time!
Corn Grilling Techniques & My Test Results
My grilled corn was certainly edible when I followed these methods, but I knew it could be better. Some other methods entail soaking the corn in salt water or plain water, but if you’re using fresh corn (and you should be), there’s no reason to do this.
- Grilled with the husks on: This technique yields steamed corn on the cob, with no char marks or real “grilled” flavor (at least, not on my gas grill). This is the same problem with wrapping corn in foil—it traps the moisture inside. I wanted concentrated corn flavor with caramelization.
- Grilled after shucking: This technique yields some nice caramelized kernels when the heat is cranked up high enough. However, by the time the kernels were warmed through and golden yellow, they were also dried out and chewy.
- Grilled after partially shucking: Some methods suggest pulling back just a few leaves before grilling to achieve some grill marks. This never really worked for me, because husks tend to unravel when you start messing with them.
- Grilled after removing the silks and then recovering with the husks: This was a tricky process. The husks burned before the corn was sufficiently cooked. The tops were nicely charred, but once again, the corn wasn’t as juicy and tender as it could be.
How to Grill the Best Corn on the Cob
After testing grilled corn every which way, I developed a hybrid technique that is easy and foolproof. It’s simply the best way to cook corn. You’ll find the full recipe below, but here’s a summary:
1) Grill the corn with the husks on for 15 minutes.
The corn husks provide the perfect steaming environment, yielding golden, juicy, plump kernels.
2) Shuck the corn.
Bonus? It’s easier to remove the husks and the silks after cooking the corn, rather than before.
3) Crank up the heat and grill for 5 more minutes.
This step helps us achieve some caramelized bits that offer extra-sweet, condensed corn flavor. So delicious!
Watch How to Make Grilled Corn on the Cob
Grilled Corn Tips & Tricks
- Buy the best sweet corn you can find. The fresher your corn, the sweeter the corn will taste. That’s because the naturally occurring sugars in corn convert to starch over time. Shop for corn at farmers’ markets and busy grocery stores during sweet corn season, which runs from May through September. Look for tightly wrapped, vibrant green husks that feel heavy for their size.
- Cook the corn as soon as possible. Store the corn in the refrigerator to preserve it, and try to cook it within two to three days.
- Before grilling, trim off the “tassels” (the silks hanging off the end of the cob) and any bits of husk that are jutting away from the cob. Otherwise, those parts can catch fire in the grill.
- Let the corn cool enough to handle before you shuck it. Ouch! To be extra safe, wrap a clean tea towel around the base and pull off the husk and silks with your other hand. Then, use the towel to wipe off any stubborn pieces of silk.
- Keep a paper grocery bag handy to contain all of the husks and silks. The shucking process goes by quickly when you have help, so put your people to work!
- Pull the husks all the way off the cobs, rather than just down around the base. Keeping the husks on can look cute and rustic, but the corn takes up more space on the grill this way and becomes more difficult to turn. Plus, the husks are prone to burning before the corn is fully cooked.
Grilled Corn Flavor Variations
- Butter and salt: You can’t go wrong here. Use quality butter and crumble flaky sea salt on top for a gourmet experience.
- Elote (Mexican Street Corn): Top the corn with mayonnaise, lime, chili powder and Cotjia cheese. See my recipe for complete details.
- Parmesan and basil: Combine finely grated Parmesan and finely chopped basil. Brush the corn with melted butter or olive oil and sprinkle it liberally with the cheese mixture.
More Fresh Corn Recipes to Enjoy
- Esquites (Mexican Street Corn Salad)
- Fresh Corn Salsa
- Garden-Fresh Corn Salad
- Southwestern Corn Chowder
- Vegetarian Succotash
Please let me know how your grilled corn turns out in the comments. I love hearing from you!
Grilled Corn on the Cob
Learn how to grill the BEST corn on the cob! With this grilled corn recipe, you’ll achieve perfectly tender and flavorful corn with just the right amount of char. Make as much grilled corn as you’d like, leaving a couple of inches around each cob (my grill can fit up to 8 at once).
Ingredients
- Corn on the cob (the fresher, the better)
- For serving: Butter and salt, or other desired toppings
Instructions
- Preheat the grill to medium-high heat (ideally about 400 degrees Fahrenheit). You’ll know it’s ready when you can hold your hand about 4 to 5 inches above the grates for just 4 to 5 seconds without needing to pull back—obviously be careful doing this!
- Using a pair of scissors, trim off the silks at the end of each cob, and trim away any leaves that are jutting sideways off the husk. Otherwise, they may catch fire in the grill.
- When the grill is sufficiently heated, use tongs to place each ear of corn on the grill, running in the direction of the grates so they don’t roll around. Leave a couple of inches around each one.
- Close the grill. Cook for 15 minutes. Use tongs to rotate the corn by about one-third turn every 5 minutes before closing the grill again. Transfer the hot corn to a large serving platter.
- Turn the grill to high heat (ideally about 500 degrees Fahrenheit, or hot enough that you can only hold your hands above the grates for 1 to 2 seconds). In the meantime, let the corn cool until it’s safe to handle, about 5 minutes. Remove all of the husks and the silks from the cobs and discard those pieces (if the corn is still quite warm, wrap a clean tea towel around the base of the cob as you work).
- Using tongs, place the corn cobs back on the grill. Close the grill and cook for about 5 minutes, rotating the corn halfway to achieve some grill marks on each side. Remove the corn from the grill, slather with butter and sprinkle with salt (or use toppings of your choice), and serve.
Notes
Change it up: If you prefer steamed corn on the cob without grill marks, you can grill the corn as instructed through step 4, but rotate the corn by a quarter turn each time and add an extra 5 minutes cooking time (total of 20 minutes).
Make it dairy free/vegan: Choose a vegan butter, such as Miyoko’s Creamery, or get creative with your toppings. I think Cilantro Hemp Pesto would be nice.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
You should soak the corn in water with the husks on for 30 mins to help steam the corn while grilling.
I’m glad that has worked well for you, Marco! Thanks for sharing.
What a great idea! Never thought of doing it that way. This will be the perfect way to grill corn for Mexican street corn. Yum!
I hope you love it, Bob! Thank you for your review.
We shuck the corn and wrap in a single layer of foil with butter. this way you get grill marks and still retain moisture. The butter addition means you just unwrap, salt (if desired), and eat. it’s ready to go right out of the foil.
Thank you for sharing!
Grilled farm fresh corn on the grill last night in Columbus, Ohio. Followed your instructions, and our corn looked exactly like yours! Plump kernels with a beautiful charred finish. Slathered in butter and salt! Perfect grilled corn! All of your recipes I’ve tried have been spot on! Thanks Cookie (and Kate, of course)! :)
I’m going to try this method on a short getaway with my wife to a chalet, this weekend. I think corn is like peaches or pears – so many varieties that you don’t know what you’re going to get as far as flavor and texture go.
thank you so much!
I will send an email as i try the gems.
You have such healthy recipes.