Grilled Corn on the Cob in the Husk Recipe

Prep Time: 5

Cook Time: 15

Total Time: 1 20

Servings: servings

Course: Side Dish

Cuisine: American

Method: Grilling

A quick and easy tutorial on how to make Grilled Corn on the Cob in the Husk, perfect for serving up as a side dish with any summer meal!

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.

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.

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