Quick Look at How To Grill Corn on the Cob with the Husk
- Soak Time: 1 hour
- Cook Time: 12 minutes!
- Serves: 4 (or as many as you want to make)
- Main Ingredients: fresh sweet corn and cold water
- Dietary Info: Dairy-Free, Gluten-Free, Plant-Based, Vegetarian
- Why You’ll Love It: Nothing says summer more than grilling and fresh sweet corn! Grilling corn on the cob right in the husk doesn’t require any extra tools, foil or anything. Just soak the corn before cooking and you have a simple, but delicious summer side dish!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Sweet Corn – for best results, use fresh, in-season sweet corn!
- Cold Water – just enough to fully submerge the corn to soak.
How To Grill Corn On The Cob In The Husk
Step 1 – Pull down the husk (do not remove) and pull off the silks.
Step 2 – Bring the husk back up over corn and soak them all in water.
Step 3 – Grill the corn over direct heat for 12-15 minutes.
Step 4 – Rotate the corn 2-3 times during the cooking process.
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 moisture, which helps to steam to the corn during the cooking process. It will also reduces the likelihood of them burning. Soak for a minimum of 30 minutes, but I would recommend anywhere from 1-2 hours.
Best Ways To Serve Grilled Corn On The Cob
Begin by removing the charred husk and then rub in butter or ghee and sprinkle on some kosher salt! Then serve as an easy side dish with the best grilled burgers, a grilled spatchcock chicken, or easy grilled pork chops. Nothing better than cooking the whole meal on the grill! Or cut the cooked corn off of the cob to make homemade corn salsa, Mexican street corn salad, or sprinkle some on a fresh summer salad!
Other Grilled Corn Recipes You Might Like
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Ingredients
- 4 ears of sweet corn
- cold water
Serving Suggestions:
- butter, sub ghee or plant-based butter
- kosher salt
Instructions
- Prep Corn: Fill the sink with cold water (or bucket – anything that will fit the corn). Take 4 ears of sweet 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 cobs.
- Soak corn: Place corn in water and let soak for 1-2 hours.
- Grilling Corn: Preheat grill to 450-500℉. 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 to steam the corn, but it will also help prevent the husks and corn from burning.
- When to butter the 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 temperature 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.
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!