Grilled Corn on the Cob Recipe: Smoky, Charred and Buttered

Learn how to make corn on the cob on the grill two easy ways: grilled in the husk and grilled shucked. All you need is sweet corn, butter, salt, and pepper. This guide covers prep, timing, top tips, serving ideas, storage, and nutrition so you can get juicy, slightly charred corn every time.

Corn on the Cob on the Grill

Grilled corn on the cob is one of the quintessential summer side dishes. When corn is fresh and in season, the kernels are sweet and juicy. Grilling adds a hint of smoky char that elevates the natural sweetness. Below are two reliable methods: one cooks the corn with the husk intact (steamed then grilled) and the other grills the corn shucked (faster, with more grill marks).

Featured Ingredients

Sweet corn: Choose 4 ears of sweet corn for this recipe. You can buy corn with the husk on or already shucked. Both yellow and white varieties work.

Butter: A generous pat of butter enhances the flavor and mouthfeel of grilled corn. Use salted or unsalted to taste.

Salt and pepper: Simple seasonings finish the corn. Adjust amounts to your preference.

How to Grill Corn on the Cob

Grilled Corn on the Cob in the Husk

Cooking corn in the husk steams the kernels while protecting them from direct flame — expect a tender, juicy cob.

1. Soak the corn: Place the ears, husks and all, in a large pot or bucket of cold water. Soak 15–20 minutes so the husks are hydrated and less likely to burn.
2. Preheat the grill: Heat your grill to around 350ºF (moderate heat).
3. Grill over direct heat: Place the soaked ears on the grill and cook 20–25 minutes, turning every 5 minutes to ensure even cooking.
4. Finish and serve: Let the corn cool 3–5 minutes, carefully peel back the husk, spread butter over the hot kernels, and season with salt and pepper.

Grilled Corn on the Cob Without the Husk

Shucked corn grills faster and gets more direct char and grill marks.

1. Remove husks and silk: Peel away the husk and remove most of the silk threads by hand or with a soft brush.
2. Preheat the grill: Heat to about 350ºF.
3. Grill over direct heat: Place ears directly on the grates and grill about 15 minutes, rotating every 5 minutes until evenly browned and slightly charred.
4. Finish and serve: Remove from the grill, let rest briefly, then smear with butter and season with salt and pepper.

Top Tips for Grilling Corn

• In the husk: Soaking helps prevent the husk from burning and creates steam to cook the kernels. Avoid overcooking to keep the corn from becoming mushy.
• Without the husk: Direct grilling produces more char and a slightly smokier flavor. Watch closely so kernels don’t blacken too much.
• To get grill marks: Maintain steady direct heat and rotate the ears rather than moving them constantly.
• Butter alternatives: Try compound butter (herbs, garlic, lime zest) for added flavor, but plain butter is classic and delicious.

Serving Suggestions

• Grilled chicken thighs or other simply seasoned grilled meats
• Grilled shrimp or fish
• A bright lemon pasta salad
• Cold potato salad or other picnic-style salads
• Fresh fruit punch or iced beverages for a summer spread

Storage

Store leftover grilled corn in an airtight container or sealed bag in the refrigerator for up to 3 days. Reheat gently in the microwave, a skillet with a little butter, or briefly back on the grill.

Nutrition (approx.)

Per serving (approximate): Calories 153; Carbohydrates 17 g; Protein 3 g; Fat 10 g; Fiber 2 g; Sugar 6 g. Nutrition values are estimates and can vary by ingredient amounts and preparation.