It wouldn’t be summer without grilled corn on the cob! Learn how to cook it two ways — in and out of shell — so it’s sweet, juicy, and nicely charred.
Grilled corn on the cob is one of the summer highlights. It’s sweet and juicy, with a rich crunch and smoky char from the hot grill. It will be on the menu at every bbq and cookout I host over the next two months and I hope you plan to cook it at all your gatherings as well. The fresh corn season will be over before we know it! Let’s enjoy it while we can.
In the following, I will introduce you to two methods for grilling corn on the cob – with and without the husk. The first method yields super-juicy, bright yellow pits, while the second method provides clear char marks and a stronger smoke flavor. Both are easy and delicious. Add butter, salt and pepper!
How to Grill Corn on the Cob (2 Ways!)
There are two ways to cook grilled corn on the cob: in the shell and outside. I share both methods below. Which variety you choose will depend on how you like the corn and whether or not it is still in the husk when you buy it.
With pods
Cooking broiled corn on the cob in the pods locks in moisture around the corn and steams the corn slightly. This makes the corn kernels extremely juicy and sweet without creating too much char directly on top. That’s how it’s done:
- Remove the silk. Peel the husk of each cob and leave them hanging at the base. Remove as much silk as possible.
- Soak the corn. Pull the husks back over the corn and soak the cobs in cold water for 10 minutes. This step prevents the shells from burning too much on the grill. After soaking, drain and pat dry.
- Grill the corn cook in bowls over medium heat. Rotate the corn every 3 to 5 minutes until all sides of the corn are cooked. The whole process takes about 15 minutes.
Take the corn off the grill, tie back the husks and grab it!
Without pods
If you want your grilled corn to be a dark, smoky color (or you bought fresh corn without the husks), this method is for you!
- First peel the corn. Remove the shells and threads.
- Next, grill the corn. Place the ears directly onto a grill over medium-high heat. Turn the corn every 3 to 5 minutes. You want the kernels to be cooked on all sides with light grill marks forming. The whole process should take about 15 minutes.
A note on this method: This is an easy way to overcook grilled corn. These grill marks look delicious, but if they are on a majority of the kernels, the corn will dry out. For the best texture and flavor, cook the corn until light signs of char are forming and the kernels are bright yellow.
And one more option…
If you like the look of the grilled corn in these photos, cook the corn using the shelling method, but don’t remove the shell!
- Instead, tie them up when cooking and use them as a handle when eating.
- If you try this method, I recommend it Soak the corn in cold water for 10 minutes so the shells don’t burn on the grill. Pat the corn dry before placing it on the hot grill grate.
How to serve grilled corn on the cob
Grilled corn on the cob is a perfect side dish for a summer BBQ. Serve alongside grilled favorites like veggie burgers, black bean burgers, and vegan hot dogs with other classic sides like pasta salad, broccoli salad, and coleslaw.
When it comes to condiments, you can’t go wrong with butter, salt, and fresh black pepper. No butter? Brush the corns with mayo, dust with chili powder, and sprinkle with cotija cheese for an Elotes-inspired twist. Serve with a squeeze of lime juice!
Flavored butter for grilled corn
A really fun way to add extra flavor to this grilled corn recipe is to make one compound butter.
I have four herb butter recipes on the blog, all of which would add a great kick of freshness to the grilled corn! This garlic butter would also be super tasty and hearty.
Another great option is a quick one Cilantro Lime Butter. Make it by mixing 1/4 cup softened unsalted butter with 2 tablespoons finely chopped cilantro, 1/4 teaspoon lime zest, and 1/2 teaspoon sea salt. Use immediately or roll into a pad, wrap in parchment paper and refrigerate until ready to eat!
Other popular corn recipes
If you enjoyed learning how to grill corn on the cob, try one of these easy corn recipes next:
Grilled Corn
serves 4 till 8
Learn how to grill corn on the cob two ways – in and out of the husk! Choose the first method if you like your corn sweeter and juicier, and choose the second if you like it smoky and charred. Serve with butter, salt, and pepper, or try one of the spice suggestions in the post above.
- 4 to 8 Ears of fresh sweet corn
- butter
- Sea salt and freshly ground black pepper
Prevent your screen from going dark
Husk-on method
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Shell the corn husks and leave them hanging at the base of each cob. Remove the silk as best you can and snap the pods back over the corn cobs. Soak the corn in a large saucepan of cold water for 10 minutes. This will prevent the shells from burning too much on the grill. Drain and pat dry.
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Preheat a grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until the corn is cooked on all sides (about 15 minutes). Remove from the grill and tie back the skins to use as a handle. Serve with butter, salt and pepper.
Shelled method
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Shell the corn and remove the silk.
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Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and lightly charred (about 15 minutes). Remove from the grill and serve with butter, salt and pepper.