This grilled corn in the husk recipe is the absolute easiest way to cook sweet corn!
It's super simple and results in tender, succulent corn that you can serve as a side or cut up to use in salads, soups, or pasta.
It's a delicious way to enjoy one of summer's tastiest vegetables. This is the best corn recipe, because it showcases the true flavor of corn.
Why You'll Love This Easy Method for Grilling Corn
Grilling corn has never been simpler! This recipe is perfect for backyard barbecues and picnics. You don't need a bunch of equipment or ingredients.
Summer sweet corn is one of the most delicious things you'll ever eat. It's only at its peak for a few months in summer (typically June to August).
This is the best way to grill corn, if you want the sweetest corn possible! If you want grill marks on your corn, see our Grilled Corn and Black Bean Salad post for how to grill corn out of the husk, directly on the grill.
You only need one thing to make the perfect grilled corn!
- Fresh Sweet Corn, in the husk (no silk removed)
See the recipe card for quantities.
Heat grill to high heat (at least 400 degrees F, 600 if possible). Add the fresh corn in the husk to the hot grill.
Grill the corn for 15 minutes, flipping it once halfway through.
Be careful not to burn yourself on the hot grill grates.
Remove the corn from the grill when it’s charred. Place the ears of corn on a cutting board.
Allow the corn and charred husks to cool for 10 minutes.
Pull the top of the corn husk down and away from the corn - the silk should easily come off as you pull off the husk.
Discard the silk and the blackened husk.
Serve the corn on the cob or cut it off the cob to add the corn kernels to a salad.
Top with some melted butter and a sprinkle of salt and serve immediately.
More Great Summer Grilling Recipes
If you love grilling, try some of our other favorite dishes.
How to Choose the Freshest Corn
Whether you get it at the grocery store or farmers market, here are the most important tips for choosing a fresh ear of corn.
- Bright Green Husk - the outer husks should be tightly wrapped around the corn and show no signs of browning.
- Free of Pests - check the husk to make sure there are no small holes or brown spots. This can mean insects have made there way to the kernels.
- Light Tassles - the silky tassels peaking out of the husk should be green or yellow. If they are dry and brown or black the corn is old.
If you are buying corn either from a store or a farm, please don't pull back the husks to check the corn inside. This dries out the corn and ruins it for the next person.
How to Use Grilled Corn
- Side Dish - you can top your corn cobs with some compound butter, sea salt, black pepper, fresh herbs, or some Tajine seasoning for a perfect side dish.
- Salads - add some to a corn salad like our Grilled Corn and Black Bean Salad.
- Soup - use this grilled corn in a soup like this Corn Chicken Chowder.
Tips for Making this Recipe
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Cooking Tips - Be sure to allow your corn a full 10 minutes to cool, the first layer of husks may feel cool after a few minutes, but the kernels will be very hot.
Recommended Tools - I highly suggest using a long pair of tongs to flip the corn. Since you'll have your grill going at a scorching heat, it can get a little toasty when you go to flip and remove the corn!
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- 4 ears of sweet corn
- Heat grill to high heat (at least 400 degrees F, 600 if possible).
- Add the corn in the husk to the grill. Grill the corn for 15 minutes, flipping it once halfway through.
- Remove the corn from the grill when it’s charred and place it on a cutting board. Allow the corn to cool for 10 minutes.
- Pull the top of the husk down - the silk should easily come off as you pull off the husk. Discard the silk and the husk.
- Serve the corn on the cob or cut it off the cob to add to a salad.
Amount Per Serving: Calories: 76Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g