Grilled corn on the cob is easier than you think. This recipe delivers deliciously sweet grilled corn on the cob that’s perfect for summertime meals—even without soaking the husks first!
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The first time I tried grilling corn on the cob, I put husked corn directly on the grill. The results weren’t that great. Too dried out and tough.
I consulted She-Who-Knows-Everything-When-It-Comes-Cooking (aka Mama) who informed me that corn on the cob is best grilled Grill corn in the husk directly on a hot grill.
The husks protect the cob from drying out, and the corn essentially steams in its own moisture while being infused with a smoky flavor from the charred corn husks. It’s that easy too! You don’t even have to break off the silk. Simply place the corn as is, in the husk, on a hot grill.
Video: How to make grilled corn on the cob
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How to cook corn on the cob
More tips for grilled corn
- Soak corn on the cob? Many people recommend soaking corn on the cob in water first before grilling. There is no need if you are working with fresh corn first.
- Removing the silk: Some grilled corn on the cob techniques also involve peeling back the husks, removing the silks, and placing the husks back over the corn before grilling. I tried that It makes it easier after the corn is done if you remove the husks. But I find that the corn dries out more easily this way, and the best way to get juicy grilled corn on the cob is not to mess with the husks.
- Want grill marks? If you want some grill marks on your corn on the cob (as shown in the photos) you can peel off a few of the outer husk leaves leaving less barrier between the outer leaves and the corn on the cob for more char to reach the corn.
How to store grilled corn on the cob
Refrigerate leftover broiled corn on the cob tightly wrapped in plastic or foil for 3 to 5 days. It’s never quite as good eaten off the cob as it is fresh, but you can cut off the seeds and use them in salsas, salads, and relishes. To freeze the kernels, cut them off the cob, place in a freezer-safe container or zip-lock bag, and freeze for up to 3 months.
love corn? Try these recipes!
- Grilled lamb’s lettuce
- Grilled Mexican Street Corn (Elotes)
- Pasta salad with corn, bacon and buttermilk ranch dressing
- Caprese Corn Salad
- Corn salsa
From the editors of Simply Recipes
Grilled corn on the cob
ingredients
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4 ears fresh cornin their shells
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butter (or a herb butter), To serve
method
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Preheat grill:
Whether you use gas or charcoal, you want to prime your grill for direct, high heat (around 550°F). You’ll know the grill is hot enough when you can place your hand 1 inch above the grill for just 1 second.
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Grill Corn:
The corn husks protect the corn from burning or drying out while it’s on the hot grill.
If you want a bit of char on your corn, shell a few of the outer layers of the corn husks before grilling.
Place the corn in its pods on the hot grill.
Cover the grill. Turn the corn occasionally until the pods are completely black and charred on all sides, about 15 to 20 minutes.
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Remove the silk and charred shells:
Remove the corn from the grill. Let sit for 5 minutes or until cool enough to touch.
Remove the silk and charred husks from the corn. If necessary, use a damp towel to protect your hands from the sharp edges of the charred corn husks as you pull them off.
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Surcharge:
Keep it simple and serve with butter or sprinkle with some chilli powder, cojita cheese and some lime juice for a Mexican twist.
| nutritional information (per serving) | |
|---|---|
| 127 | calories |
| 7g | Fat |
| 17g | carbohydrates |
| 3g | protein |
