Skip to Content

Grilled Corn On The Cob Recipe

I absolutely love the taste of summer, especially Grilled Corn on the Cob !

Every year we purchase fresh sweet corn from our local farmer’s market. We get so excited in anticipation of taking that first bite that we can hardly stand it!

grilled corn on the cob
Grilled corn on the cob hot off the grill.

Within minutes of arriving back home we prepare the corn and get it ready to be cooked on the grill.

And once it is cooked to perfection, we slather a little butter and salt on top and take that first bite!

Although we sometimes we forget how scorching hot the corn is, it doesn’t matter! The taste of the perfectly grilled sweet corn right on the cob is a taste well worth it!

The char of the grill adds a subtle, yet unique flavor to the corn. And the best part of all, you don’t even have to husk the corn!

You literally grill it right in the husk!

Other Methods of Cooking Sweet Corn

Stove top

boiled sweet corn
Boiled sweet corn heats up the kitchen.

We had always made our corn on the cob on the stovetop. We would take our largest stockpot and fill it ¾ full with water.

Once it came to a full roiling boil, we would add out husked corn on the cob. During the cooking process the little strings would float around the pot and the steam above the pot would fill the kitchen.

Not only did it make the kitchen hot, you had to watch the pot carefully so that the pieces remained submerged in the water for them to cook evenly.

After about 10-12 minutes, the corn was done cooking. As we would begin to eat it, we would spend half of the time removing the remaining pieces of silk that were stuck between the kernels.

The silk on the sweet corn is difficult to remove using traditional methods of cooking.

It always tasted absolutely delicious, but I became a hot mess while standing in the kitchen waiting for it to be done.

Instant Pot

Then I learned how to cook Instant Pot Corn On The Cob.

I would still husk the corn prior to putting it in the pressure cooker. But the cooking time was a mere 4 minutes, if you didn’t count how long it took for the pot to come to pressure.

However, it was still a much faster and more hands off way to get the corn on the cob on the table.

cut corn on the cob
In order for the corn to fit in the Instant Pot sometimes you have to cut it in half.

But sometimes, I would have to cut the cobs in half for it all to fit inside the pot. And I had to use a steamer basket or trivet so that the corn did not sit in the water that is required to pressurize the pot.

Again, it tasted delicious and I appreciated the fact that I could walk away and forget it. There were only two problems.

First, I now had two dishes to wash instead of one. And I could no longer have large pieces of corn on the cob.

Grilling Sweet Corn

After all of these years and trying different methods my absolute favorite way to make corn on the cob is on the grill.

First of all, you don’t have to spend the time shucking the corn. You simply are going to cook the corn in the husk.

fresh corn on the grill
Corn on the cob soaked in water placed on a hot grill.

However, we do remove the outer layer of the leaves. That is because they are fairly loose and can easily catch on fire during the cooking process.

But we don’t have to worry about removing all of the silk that tend to hold on for dear life as you are husking the corn.

Next you are going to soak your corn on the cob in water. We typically fill a large bowl of water and add the corn.

But in order to make sure that the corn doesn’t float to the top, leaving one side exposed out of the water, we will add a heavy plate to weigh the corn down.

Let it sit in the water for about an hour.

Once the soaking time is up, add it to a preheated, hot grill.

char marks on corn
Turn the husks every 5 minutes until the outside of the corn has been charred.

Every 5 minutes or so, turn the corn. The husk will begin to char. You will know when it is ready to eat when the entire husk becomes blackened.

Remove the grilled corn on the cob onto a plate or platter. Let it sit until cool enough to handle, which for us is typically about 5 minutes.

Then simply peel back the husk and watch the magic happen!

Peeling Back The Husk of Grilled Corn on the Cob

Once you begin to peel back the husk you are going to be absolutely amazed! It peels so easy!!! But best of all, those little strands of silk that are difficult to remove prior to cooking come off without any extra effort.

charred corn on the cob
Once the corn has been blackened on all areas, simply pull back the husk and silk and enjoy!

Plus, you now have a built in handle to hold your corn! No more of those corn on the cob holders that you use only a few times a year!

And what goes with Grilled Corn on the Cob?

Check out the printable recipe below and let me know what you think!

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located on the side and bottom of each recipe. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.

Grilled Corn on the Cob

Grilled Corn on the Cob

Corn on the cob grilled right in the husk that is super easy to shuck and cooked to perfection each and every time.


  • Sweet Corn
  • Water
  • Butter to taste
  • Seasoning to taste


  1. Remove top 2 layers of husk off each piece of sweet corn.
  2. Soak the corn in water, being sure that they are submerged, for 60 minutes.
  3. Heat grill to 450°F
  4. Remove the corn from water and place over direct heat on the grill.
  5. Grill for approximately 20 minutes, turning every 5 minutes to char the entire husks.
  6. Remove from heat, let cool until able to safely be handled.
  7. Peel husks and add butter and seasonings as desire


Recipe provided by Make Your Meals

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Smoked Chicken Wings Recipe
← Read Last Post
Instant Pot Buffalo Chicken Sliders
Read Next Post →
Comments are closed.
Skip to Recipe