Best Grilled Corn On The Cob (2024)

FAQs

Is it better to grill corn in husk or foil? ›

The three main ways to grill corn are with the husk on, husk off, or wrapped in aluminum foil. Grilling with the husk on is the best way to retain the corn's natural moisture. Only grill corn for around 15 minutes until the kernels are plump, otherwise it will dry out.

Removing Silk: You don't HAVE to remove the silk before you grill, but I recommend it. Soaking: Don't skip the soaking! Not only will the corn/husks soak up some of that moisture, but it will also help prevent the husks and corn from burning.

Don't shuck it or peel back the husks—the corn silk does not need to be removed before grilling. If the husks are dry, peeling or turning yellow, the corn will need a soak first. Soak the whole, un-shucked ears in warm water for 10 minutes before proceeding.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.

The Best Grilled Corn on the Cob Is Easier to Make Than You Think. No brining, boiling, or shucking necessary—just throw corn on the cob on the grill until charred but still juicy for the ideal summer side dish.

Shucking the corn before grilling imparts smoky, charred flavor to the kernels, which you don't get from grilling corn in the husk. Grilling your corn naked also helps it cook faster.

Remove the husks/silk from the outside of the corn and rub with olive oil. Grill on all sides over medium heat, turning every few minutes as the corn starts to char, until browned and tender, about 7 minutes. Season as desired.

Peel husk off the corn. Place corn on the BBQ (no oil required). Cook for 10 minutes, turning every couple of minutes, until there's little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shrivelled, dry and sad.

It takes approximately 20 minutes (10 minutes per side) to grill corn on the cob when cooked in foil. After cooking for 20 minutes on the grill, remove the corn in the foil from the grill. Let the corn steam in the sealed foil for 5 minutes after removing it from the grill to soften up the kernels.

Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Grill the corn: 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 (the outside husk will be charred).

Is corn on the cob better boiled or grilled? ›

After testing all of these methods for cooking corn on the cob, grilling them in their husks was the clear winner. The husks helped steam the corn, keeping it moist and preventing it from drying out. Also, the husks charred, giving the corn all the bold, smoky flavor of grilling without the drying or burned bits.

Don't remove the husk before cooking corn on the cob. "When you leave the husk on, you can speed up the cooking process and maintain a more tender texture for your corn. This is the case whether you're steaming, microwaving, or grilling your corn," she says.

Preheat your grill on high heat. Remove your corn cobs from the freezer. Do not thaw them; they can go straight on the grill frozen.

Bring a large pot of water to a boil and add the corn. Cook, stirring occasionally to make sure the corn is submerged, for 3 to 5 minutes, or until the corn is tender and bright yellow. Alternatively, place the corn in a large pot filled with cold water.

Don't remove the husk before cooking corn on the cob. "When you leave the husk on, you can speed up the cooking process and maintain a more tender texture for your corn. This is the case whether you're steaming, microwaving, or grilling your corn," she says.

Place the corn directly onto the hot grill grates (still covered by the husk) and grill for 15-20 minutes, turning the corn every 5 minutes for even cooking. Once ready, the corn should be tender, not mushy. Cool until easy to handle. Once ready, remove the corn from the grill and set aside to cool.

The absolute best way to grill corn? Pull back the husk—without removing it entirely—and remove the silk from the corn. Then pull the husk back into place.