Follow along as we show you how to easily make Grilled Corn on the Cob in Husk. It’s an easy and delicious way to cook your corn on the cob! Once your ears of corn are grilled to perfection, slather on the butter, a sprinkle of salt, and enjoy!
Easy Grilled Corn On The Cob With The Husk
Grilling season is here and, around our house, we grill pretty much everything – corn included! When we aren’t grilling sweet corn you can find us making: boiled sweet corn, smoked corn on the cob, or grilled corn on the cob in foil. We absolutely love the charred flavor that comes along with grilling this classic summer vegetable. It is definitely a family favorite that can be served with just about anything!
If you are looking to level up your sweet corn, we highly suggest making Easy Mexican Street Corn!
What You Will Need
- fresh corn on the cob – we absolutely love picking up fresh sweet corn from our local farmer’s market or grocery store.
- water – just enough water to soak all of the corn that you plan on grilling.
How To Grill Corn On The Cob In The Husk
The first steps to grill corn on the cob are to peel back the husk by pulling from the top of the corn down the towards the stem. Do not pull off the husk, just pull it down.
Then remove as much of the silk as you can, discarding it. This step could be skipped, but we don’t like to remove the silk after grilling because the corn cob would be so hot.
Now pull the husk back up over the corn and submerge them all in cold water for 1-2 hours.
Do You Have to Soak Corn Husks Before Grilling
Yes, you need to soak before grilling if you are grilling with the husks on. This allows the husks to soak in some of that moisture, which helps add moisture or steam to the corn during the cooking process. It will also reduce the likelihood of them burning. Soak for a minimum of 30 minutes, but I would recommend anywhere from 1-2 hours.
After the cobs of corn have soaked, you can remove them from the water and shake off any excess. Then place them directly on the hot grill grates and grill over direct heat for 12-15 minutes.
Carefully use a pair of tongs to rotate the corn about 2-3 times while they are grilling.
Remove from grill and serve immediately!
How To Serve Grilled Corn On The Cob
This classic grilled corn can really be served with just about anything! We especially love to slather it in butter and salt to serve as an easy side dish with some grilled burgers, a grilled spatchcock chicken, or grilled pork chops. Since we already have the grill fired up for the corn, it is so easy to just cook the whole meal on the grill! And if you prefer, you can also cut the cooked corn off of the cob to make corn salsa, Mexican street corn salad, or sprinkle some on a fresh summer salad!
Recipe FAQS
- 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.
- Lower temp: If you are grilling at a lower grill temp you may need to increase the cooking time to around 20 minutes or so!
- Storage: if you have any leftover ears of corn, remove the husks, wrap in aluminum foil, and place in an airtight container for 3-5 days. We love to use leftover corn to make a Mexican Street Corn Dip.
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Grilled Corn on the Cob in Husk
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 12 minutes
- Yield: 4 ears of corn 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Description
Grilled Corn on the Cob in Husk – A quick and easy tutorial on how to grill your corn on the cob with the husk on!
Ingredients
- 4 ears of corn on the cob
- water
Instructions
- Prep Corn: Fill your sink with cold water (or bucket – anything that will fit the corn). Take the corn, one piece at a time, and peel down the husk. Do not rip it off, but rather pull it down so the corn is fully exposed. Then remove the silk (the stringy bits under the husk) and discard. Pull the husk back up so it is covering the corn again (it’s okay if the corn isn’t fully covered, as long as most of it is). Repeat with remaining corn pieces.
- Soak corn: Place corn in water and let soak for 1-2 hours.
- Grilling Corn: Preheat grill to 450-500 degrees F. Remove corn from water allowing excess water to drain off. Place corn over direct heat (directly over flame) for 12-15 minutes, rotating 2-3 times. Remove from grill and serve immediately with ghee (butter) and salt.
Notes
- Removing Silk: not necessary before you grill, but recommended. We don’t like dealing with peeling all the strings off the cob when the corn is hot.
- 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.
- When to butter your corn: butter and salt can be added to the corn before grilling or after, that is personal preference!
- Lower temp: If you are grilling at a lower grill temp you may need to increase the cooking time to around 20 minutes or so!
Jay says
You can leave husky fully intact with silks, just cut off exposed silks. When coming off grill cut corn at stalk end just a little up the ear. Then squeeze the corn out of the husky by applying pressure at the silk end pushing to the stalk end. Corn comes out clean.
Christina Massam says
I’ve sold Taber, Canada corn for 25+ years, best corn in the world! You can absolutely skip the soaking part! It’ll give your corn a sweet smokey flavor!! The husks aren’t going to soak up water, the water just goes in between and adds to the steaming.
Martin Siegler says
I don’t think the husks are going to absorb water, rather just get wet, so I’m saying an hour or more won’t do any better than 10 minutes. So unless I’m wrong on the husks actually absorbing water, why do you say an hour or more is best?
Erin says
Hi Martin – in our testing the husks charred less with the longer soak time so that is our recommendation. Feel free to soak for less if that is what you prefer!
Roberta Sanderson says
OMG what a wonderful lunch! Easy and delish!! Melted butter and served with a basting brush, s&p! Lots of napkins!