This easy Grilled Corn on the Cob recipe cooks in the husk for tender, juicy corn with smoky flavor. A must-have side dish for grilling season.
Table of Contents
Recipe Tips
If it’s your first time grilling corn on the cob, I’m sharing my top 3 tips to help you get the best corn on the cob.
- Soak the corn before grilling. This helps keep the husks from burning too quickly and creates steam inside, which keeps the kernels tender and juicy. Soak them for at least 30-60 minutes.
- Pat the corn dry before adding oil. This is important because if the kernels are dripping wet after soaking, the olive oil won’t stick as well.
- Don’t worry if the husks blacken. It’s normal for the outside to char and get a little darker. The husks are protecting the corn inside.
Ingredients & Estimated Cost
This recipe uses minimal ingredients to create flavorful corn.
- Corn on the Cob (6 ears – $3.48) – I have only tested this recipe with corn on the cob in husks, so I only recommend using fresh corn with the husks on. Try my Instant Pot Corn on the Cob if you do not have fresh corn to use for this recipe.
- Olive Oil (2 Tablespoons – $0.22) – Avocado oil or Canola oil will also work well.
- Salt & Pepper (To taste – $0.06) – Use Kosher salt and fresh ground black pepper for the best results.
The recipe cost is calculated based on the required amounts and may vary due to fluctuating grocery prices.
How To Make Grilled Corn On The Cob in Husks
Soak the corn, prep it, grill it, and serve. Let me show you how.
- Fill a large bowl with water.
- Without removing the husks, pull them back to remove the silks.
- Wrap the husks back around the corn and soak them for thirty to sixty minutes.
- Preheat the grill to 350-375 degrees F.
- Pull back the husks, pat the corn dry, and brush the kernels with olive oil.
- Sprinkle with salt and pepper.
- Pull the husks back over the corn, securing them with baker’s twine if needed.
- Cook on the grill for about twenty-five to thirty minutes.
- Serve the corn with butter or your favorite toppings.
Storage Tips
To maintain food safety, following proper guidelines for serving, storing, and freezing grilled corn is important.
SERVE: Grilled corn can be kept at room temperature for two hours before refrigeration becomes necessary. Beyond this point, the risk of bacterial growth increases rapidly.
STORE: The corn should be placed in an airtight container or Ziploc bag and stored in the refrigerator. This will help preserve freshness and flavor for 3-5 days.
FREEZE: To freeze cooked corn, let it cool to room temperature, then transfer it to a freezer-safe Ziploc bag. The corn can be frozen for up to 8-12 months, ensuring it stays fresh and delicious for future use.
Recipe FAQs
Some of my favorites include butter, herb butter, Parmesan cheese, cotija cheese, chopped parsley, fresh basil, chili powder, smoked paprika, cilantro, and fresh lime juice.
The husks will be dark and charred on the outside. If you peek inside, the kernels will be bright yellow and plump-looking.
Either will work as long as you maintain a medium-high cooking temperature.
Serve this corn alongside our Grilled BBQ Chicken Breasts and Hawaiian Macaroni Salad for the perfect summertime BBQ.
Grilled Corn On The Cob In Husks
Recipe Cost 3.76 Serving Cost 0.62Equipment
- grill
- Measuring spoons
- pastry brush
- big bowl
Ingredients
- 6 Corn on the Cob ears husks and silks removed
- 2 Tablespoons Olive Oil
- Salt
- Pepper
FOR SERVING: (all optional)
- Butter
- Herb butter
- cheese
- chopped parsley
Instructions
SOAK CORN:
- Fill a very large bowl with water.
- Pull back husks (but don’t remove them) and remove silks.
- Wrap husks back around the corn.
- Place in water to soak for 30-60 minutes, longer is okay.
PREHEAT GRILL:
- Preheat grill to medium-high heat of 350-375 degrees F.
PREP CORN:
- Pull back the husks, pat the corn dry, and generously brush corn kernels with olive oil.
- Sprinkle with salt and pepper.
- Pull the husks back over the corn. You may need to tie the husks with baker’s twine.
GRILL CORN:
- Place corn on the preheated grill.
- Cook for 25-30 minutes, turning frequently to prevent the corn from burning.
TO FINISH:
- Remove corn from the grill.
- Pull the husks back.
- Serve with butter, herb butter, cheese, or other toppings of your choice.
Notes
Storage Tips
- Store: Leftovers can be placed in an airtight container or Ziploc bag and stored in the refrigerator. This will help preserve freshness and flavor for 3-5 days.
- Freeze: To freeze cooked corn, let it cool to room temperature, then transfer it to a freezer-safe Ziploc bag. The corn can be frozen for 8-12 months, keeping it fresh and delicious for later use.
Recipe Tips
- Soak the corn before grilling.
- Don’t worry if the husks blacken while grilling.
- Pat the corn dry before adding oil.
Amanda says
Everyone asked for seconds of this Grilled Corn on the Cob in Husk. That says it all!
Michelle says
great recipe for summer! We’ll be using it all season long
Elizabeth says
I’ve never thought of brushing the kernels with olive oil. What a great idea! I can’t wait to try this recipe this summer!
Vanessa says
My kids are both 12+ so according to your chart, I can’t wait to let them make this while I do my happy dance in the corner and eat my weight in grilled corn afterwards.
Kathryn says
Corn is a summer go-to for us especially when we bbq. I love how this recipe is grilled and the butter on top is a must! Adding this to our weekly dinner rotation.
Neha says
Yum! Grilled corn is my absolute favorite and herb butter sounds fab here. Need to try it out.