Learn how to grill corn in the husk, directly on the grill or wrapped in foil. You’ll end up with tender and delicious corn no matter which way you choose!
There are a few things that scream summer like corn on the cob and watermelon. We love to enjoy both almost every time we grill out. Sometimes when I’m in a hurry I’ll make corn in the microwave, but the grill gives it way more flavor!
Grilling corn is such an easy way to make it tender and delicious. It’s super quick and easy and gives the corn the best flavor. It always tastes so sweet and juicy and is definitely one of my family’s favorite summer side dishes!
I’m going to show you 3 different ways to to grill corn: in the husk, in foil and directly on the grill. You may be asking which one is better but it’s really all about preference and which type of flavor and texture you’re going for. If you’d like a super tender (more of a steamed corn), then cook it in the husk. If you’d like it more charred, cook it directly on the grill. That is the fastest way and one of my favorites, however my kids prefer it in the foil. If you’d like something in between steamed and charred, cook it in foil.
Grilling corn in husk
If you like steamed corn and prefer it to be super tender, your best option is grilling corn in the husk. Start by partially husking and removing the silks. Soak the corn in water for about 20 minutes to help prevent it from burning. Then remove from water and let dry.
Brush a little butter or oil on top of the kernels, then cover with the husks to help the corn steam. Place on grill and cook for about 15 to 20 minutes. Make sure to turn every 5 minutes so that all sides get cooked evenly.
Grilled corn in foil
For tender corn with a slight char, I’d recommend making grilled corn in foil. For this method, start by removing the husk and silks. Then brush with butter and season with salt and pepper. Wrap in foil, then place on grill.
Cook about 20 to 30 minutes, or until it’s lightly browned. Make sure to turn every 5 to 10 minutes so it cooks evenly. If you’d still like more of a char once you remove the foil, place the corn directly on the grill and cook without foil for a few more minutes.
Directly on the grill
This method gives you the most charred flavor and will cook a bit faster since it’s not wrapped or covered. Remove the husks and silks, then brush with a little olive oil. Place directly on the grill and cook for 10 minutes, or until tender and charred. Make sure to flip halfway through.
- Classic: Butter or olive oil, salt and pepper
- Herb: Softened butter mixed with fresh herbs and salt and pepper
- Mexican street corn: Crema sauce, fresh cilantro and cotija cheese
- Hamburgers or hot dogs
- Chicken kabobs or steak kabobs
- Grilled chicken
- BBQ pulled pork sandwich
- Grilled steak
Grilled corn tastes delicious in:
Grilled Corn Recipe
- 4 ears corn
- 2-3 Tablespoons softened butter , or olive oil
Salt and pepper to taste
- Preheat the grill to medium high heat.
Grilling corn in foil:
- Husk the corn and then brush with butter and sprinkle with salt and pepper.
- Wrap corn in foil and then place on the grill. Turn every 5-10 minutes. Cook until light browned, about 20-30 minutes. Remove from foil and place directly on the grill the last few minutes if you'd like it more charred.
Grilling corn in husk:
- Partially husk the corn and remove the silks. Soak the corn and husks in water for 20 minutes. Place the corn on paper towel to dry. Then brush the corn kernels with a little bit of butter or oil and push the husks over top to help steam the corn. Cook for 15-20 minutes, turning every 5 minutes.
Direct grill corn:
- Remove husks and silks. Then brush with a little bit of olive oil and place directly on the grill. Cook for 10 minutes, flipping at 5 minutes.
- Remove corn from grill once it is tender and charred to your liking. Add more butter, salt and pepper to taste.
- Another way to grill it is to pull down the husk, place the butter inside and then place it back on the grill with the husk.
- Make a herb butter with 1/4 cup softened butter, 1 Tablespoon chopped fresh herbs and a sprinkle of salt and pepper.