Grilled Corn on the Cob (3 Different Ways!)

Grilled Corn on the Cob is one of the easiest ways to enjoy fresh summer sweet corn. Whether you grill it in the husk for extra moisture or directly over the flames for a deeper char, a little butter, salt, and pepper are all you need to finish this simple side dish.

Serve alongside my juicy grilled chicken sandwich and make extra to use in my favorite grilled corn salad.

Holly’s Recipe Highlights: Grilled Corn on the Cob

Flavor: Grilling enhances the corn’s natural sweetness, creating smoky, charred kernels that pair perfectly with melted butter, salt, and pepper.
Tools: A grill, tongs, and a pastry brush if you’re grilling the corn directly without the husks.
Serving Suggestions: Serve this grilled corn alongside air fryer burgers, grilled chicken breasts, oven-baked BBQ ribs, or your favorite summer salads for an easy, crowd-pleasing meal.

Cooking Time: 20 Minutes Servings: 4 Cobs of Corn Cooking Method: Grilled

Ingredient Notes

Corn on the Cob: Choose fresh ears with bright green husks and slightly sticky silk for the sweetest, juiciest corn. Smaller to medium-sized ears also tend to cook more evenly on the grill than extra-large ones.
Olive Oil: If you’re grilling the corn without the husks, brush the ears lightly with olive oil to help prevent the kernels from drying out and encourage light browning. Any neutral, high-heat cooking oil can be used instead.
Butter: Salted or unsalted butter both work well. Serve it softened or melted so it easily coats the hot corn before adding salt and pepper, if desired.

Variations:

Customize grilled corn with your favorite toppings by adding chopped parsley, chives, or cilantro for a fresh finish, or sprinkle on Parmesan or cotija cheese (like in my Elote recipe) while it’s still hot.
If you prefer a little heat, season the corn with homemade chili powder or Cajun seasoning before serving.

Grilling With Husk On: If grilling with the husks on, be sure to shake off the excess water well so the grill does not flare up.
For Direct Grilling: Turn every few minutes so the kernels char lightly for extra flavor instead of burning.
Use Medium Heat: This gives better control for direct grilling, while medium-high works well for husk-on corn.
Do Not Overcook: Corn is ready when the kernels look bright, juicy, and tender.

Store It the Smart Way

Keep leftovers in an airtight container for up to 4 days or in the freezer for up to 3 months.
Reheat on the grill, in a skillet, or in the microwave.

Cookout Sidekick Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

To Grill Corn in Husks

Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.
Place corn in a sink or large bowl of water to soak for at least 15 minutes (it can soak overnight if needed).
Preheat grill to medium-high heat.
Remove corn from the water and shake off excess so it’s not dripping. Place cobs on the grill and cook 15 to 20 minutes, turning occasionally.
Once corn is cooked to your liking remove from the grill, peel off husks and serve with butter, salt & pepper.

To Direct Grill Corn

Preheat grill to medium heat.
Remove husks and silk from corn. Brush each piece with olive oil.
Place corn directly on the grill and cook 10 to 15 minutes turning occasionally.
Remove from grill and serve with butter, salt & pepper to taste.

Nutrition information does not include butter or olive oil as these can be added to taste.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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