Grilling corn is simple and easy. Learn how to grill corn with our step-by-step guide, developed by our expert Test Kitchen team.
Tools You’ll Need
This list of tools has everything you’ll need for every method of grilling corn on the cob.
How to Grill Corn in the Husk
Ingredients
- Corn on the cob (unshucked)
- Water
- Butter
Tools
- Stockpot
- Grill
- Tongs
Step 1: Soak the ears
Place whole unshucked ears of corn in a stockpot and cover with cold water. Soak for 30 minutes then drain.
Step 2: Get grilling![]()
Place the ears directly over hot coals. Grill for 30 minutes, turning occasionally, or until husks are completely charred black.
Step 3: Peel
Remove from grill, peel back husks and remove silk. Butter and season to taste. Eat!
How to Make Flavored Grilled Corn
Ingredients
- Corn on the cob (unshucked)
- Herbed or seasoned butter
Tools
- Stockpot
- Kitchen twine
- Grill
- Tongs
Soak according to directions above and drain. Peel husks to one inch above bottom and remove silk. Spread herbed or seasoned butter of choice over each ear. Rewrap with husks and secure with kitchen twine. Grill according to directions above.
Try these herbed butters:
How to Grill Corn in Foil Packets
Ingredients
- Corn on the cob (shucked)
- Butter
- Ice cubes
Tools
- Heavy-duty foil
- Grill
Place each ear of husked corn on a 12-inch square piece of heavy-duty foil. Top with a pat of butter and a standard-size ice cube. Wrap each ear tightly and grill over hot coals 15-20 minutes.
Tips for Grilling Corn
How to buy the best corn
There are several indicators for picking a sweet, juicy ear of corn. When you’re at the grocery store or farmers market, make sure to look for a slightly damp, bright green husk that’s wrapped tightly against the corn. Pay attention to the fluff of corn silks that stick out at the top of the ear (otherwise known as the tassel). It should be light brown or gold, and should smell sweet. Finally, squeeze the ear of corn to make sure it feels plump, and like no kernels of corn are missing.
Avoid small brown holes in the husk (this could mean bugs!), and look out for pink and red corn mold. Learn more about how to pick corn.
How to store corn on the cob
If you’re not going to be cooking the sweet corn the same day you pick it up, make sure to store it in the refrigerator or in a cooler to guarantee perfect corn on the cob each time. Keeping it cool keeps it sweet!
How to tell when the corn is done
Since the corn is done when the kernels are tender, test the corn by giving it a light squeeze with the tongs. If you can’t tell with the tongs, you can even peek at the kernels by peeling back the husk a little bit (but be careful, it might be hot!).
How to grill corn without the husk
You can grill fresh corn without the husk, but you have to be careful because the husks (or foil) aren’t there to protect it from overcooking and drying out. If you want to grill corn this way, keep it on the grill for only about 10 minutes, since it’s over direct heat, as compared to grilling 20 or 30 minutes with husks or foil.
Jalapeno Popper Mexican Street Corn
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Easy Grilled Corn with Chipotle-Lime Butter
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
German Brat Seafood Boil
The grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Maryland Corn Pops
Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
Chip-Crusted Grilled Corn
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Grilled Sweet Corn
Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan
Slow-Cooker Sriracha Corn
A restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
Carolina Crab Boil
This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia
Spicy Corn Kabobs
Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
Grilled Spicy Corn on the Cob
During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
Slow-Cooked Corn on the Cob
I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California
Frogmore Stew
This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, WisconsinBaked Chili-Lime Corn
Tart lime and spicy chili powder offer vibrant flavor contrasts in this easy baked corn dish. —Lawrence Davis, Saint Louis, Missouri
Grilled Corn with Dill
I like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania
Corn with Cilantro-Lime Butter
I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Bacon-Wrapped Corn
After one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska
Herbed Grilled Corn on the Cob
I'd never grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia
Kathy's Herbed Corn
My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio
Chipotle Lime Corn Cobs
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California
Cazuela
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
Buttery Horseradish Corn on the Cob
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Sweet Corn with Parmesan and Cilantro
A little tart and a touch sassy, this fun way to fix corn will be a hit. Just a few minutes of pan frying gives it a delightful golden color. —Faye Sloan, Las Vegas, Nevada
Garlic Pepper Corn
I've loved corn served with this simple seasoning since I was a child. It makes corn on the cob extra special. —Anna Minegar, Zolfo Springs, Florida
Grilled Street Corn
Mexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas
Corn on the Cob with Lemon-Pepper Butter
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas
Basil Grilled Corn on the Cob
Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio
Cajun Boil on the Grill
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Spiced Grilled Corn
The wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste of Home Test Kitchen
Fiesta Grilled Corn
We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, MarylandThe post How to Grill Corn (and Make It Taste Delicious) appeared first on Taste of Home.
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