How to grill corn on the cob in foil, for a sweet, juicy, smoky, lightly charred summer staple for BBQs, potlucks, cookouts, and mid-week meals! Plus, how to cook corn on the grill with or without the husk!
If you’re looking for super plump and juicy corn, then Instant Pot and boiled corn on the cob are your best friends. But when it’s hot outside, the grill is ready, and you’re looking forward to the slightly charred, smoky flavor that only grilled food can provide, then it’s time to learn how to grill corn on the cob!
Not only is grilling corn on the cob super simple, but grilling weather coincides with the best in-season juicy sweet corn. Plus, grilling corn is versatile too. You can make grilled corn in foil, in their husk, or without either, depending on the corn you have and the desired results.
For example, grilling corn in the husk is a great way to lock in moisture while still charring somewhat with a sweet and nutty flavor. In foil won’t be as nutty, but still wonderfully moist and juicy. In comparison, learning how to BBQ corn on the cob without husk is a little trickier and carries a few more risks to avoid burning and/or drying out, but it has the smokiest, most charred flavor.
No matter which method you choose, follow my tips and methods below for perfect corn on the cob on the grill every single time. Best of all, grilled corn on the cob is frugal, simple, and fast—ready in just 15-20 minutes to pair with all your favorite grilled mains and summery sides!
Table of contents
How to Grill Corn on the Cob the Perfect Way
First, use the freshest corn available. Use my tips on how to choose fresh corn cobs. If you plan to shuck the corn, you can also follow my tips for that.
Also, preheat your gas grill to high (around 550ºF/290ºC).
Then choose your method on how to make corn on the cob on the grill – in foil, in the husk, or no foil no husk.
How Long to Grill Corn on the Cob in Foil
If you have corn without husks but still want to lock in the moisture, foil is your best friend. Even better, this corn-on-grill recipe method allows cooking corn on the cob on the grill WITH butter and the seasonings of your choice, as the foil will lock it all in. Though it won’t end up very charred.
- First, clean the cobs, removing any remaining silk strings. Then either drizzle the corn in oil or rub it with butter and the seasonings of your choice (except salt).
- Wrap each cob in aluminum foil and place the foil parcels of corn on the hot grill grates, turning every 3-4 minutes, cooking them for 15-20 minutes until tender and lightly charred.
Don’t wrap the foil too tightly, as it’s good to still have air circulation within the parcel.
To grill the parcels at medium-high heat (375-450ºF/190- 230ºC) will take 20-25 minutes. You can carefully unpeel one cob to check on the process if needed.
- Once ready, carefully unwrap each corn (be careful they’re hot!), add more butter and salt/the seasonings of your choice, then enjoy! If you ask me, this might be the best way to grill corn on the cob.
Grilled Corn on the Cob in Husk
Grilled corn in the husk will help it steam within the husk while still slightly charring. The husks also infuse the corn with a slightly nuttier flavor.
- To prepare the corn husks, I like to remove the silk and a few outer layers of the husk, then fold the remaining husks back over the corn. This will help it to char more, but not overly so.
- Then, soak the corn for 15-20 minutes in water before adding them to the grill. Grill the corn on the cob, turning occasionally, until the husks are entirely charred on every side. This should take between 15-20 minutes.
- Wait a few minutes for the corn to cool before removing the husks (which should be fairly easy while hot), wipe away any remaining silk with a clean kitchen towel, then butter, season, and enjoy!
Grilled Corn on the Cob No Foil, No Husk
When grilling corn on the cob without any covering, the corn will become the most charred and lose the most moisture (so make sure to use the freshest corn available). However, it also has the smokiest, nuttiest flavor, with that classic BBQ flavor.
- Oil both the grill and the corn, then cook it on the grill, turning occasionally, until every side is browned and lightly charred.
This should take between 10-15 minutes (on a medium-hot grill), turning every 2-3 minutes.
Using a Grill Pan or the Stovetop
If it’s not grilling weather outside, you can still enjoy grilled corn on the cob using a grill pan. Preheat the pan to high, oiling it slightly, then cook the corn on each side until lightly charred and tender (10 to 15 minutes).
Alternatively, you could even cook an ear of corn over the direct flame of a gas stovetop. Use medium-high heat and turn it until it’s charred on all sides (6-10 minutes). Using this method, be careful not to stand too close, as the corn will sizzle and pop slightly, spitting juice as it cooks.
Serving Suggestions
If I’m serving the grilled corn on the cob as a side, I’ll often just add a bit of butter (or compound butter) and some sea salt and black pepper. If I want a kick, I’ll add some lime juice and red pepper flakes/chili powder, optionally with paprika for extra smokiness.
Enjoy it alongside burgers, hotdogs, kebabs, grilled fish, cauliflower steaks, cabbage steaks, and all your favorite BBQ side dishes.
If you decide to remove the corn kernels (refer to my post on freezing corn for my favorite method), there are plenty of ways to use the corn, too, including:
- In a corn salad, Mexican elote salad, and other salads & salsas (like cowboy caviar).
- Stir into pasta salad and other grain salads.
- Add the grilled corn to tacos (like vegan birria tacos or rainbow vegan tacos).
- Use them as a filling for burritos and in burrito bowls.
- They also make for a delicious addition to sushi, sushi bowls, and other bowl meals.
Storage Instructions
Make ahead/Prep: Depending on the method you choose for how to cook corn on the cob on the grill, you can remove the silk and several layers of the husk and leave the corn to soak for up to a day in advance before grilling the cobs.
Store: You can grill, cool, and store the grilled corn on the cob (whole or kernels) for 3-5 days in an airtight container in the fridge.
Freeze: I prefer to cut away the kernels (rather than whole cobs) and freeze them in a Ziploc bag for 1-2 months.
How to Reheat Grilled Corn on the Cob
I prefer not to reheat grilled corn, as it’s already drier than other cooking methods. Instead, you can use the leftovers in one of the many serving options listed above.
However, if you wish to reheat the corn, my favorite way to reheat grilled corn is in the oven. Reheat the corn wrapped in foil (to lock in moisture) at 350F/180C for 5-10 minutes, or until warmed through.
FAQs
This will depend on the grill’s heat and the method you use. However, generally, I recommend planning to turn the corn every 2-3 minutes.
Uncovered corn takes around 10-15 minutes, and covered (in foil or husk) takes 15-20 minutes. When ready, you want the kernels darkened but now black.
I don’t recommend cooking the corn at all before cooking corn on the grill. Otherwise, you won’t achieve the smoky, charred flavor in the same way.
Absolutely. The timing will vary as the heat isn’t controllable. However, otherwise, the method steps will remain the same.
As with other methods, like boiled corn, when salting the water is not recommended, the same goes here. Salt will pull out liquid from the corn rather than keep it nice and juicy.
More Ways to Cook Corn on the Cob
- How to boil corn on the cob
- Perfectly microwaved corn on the cob
- Easy oven-roasted corn
- Instant Pot Corn on the cob
- How To Make Spiced Corn Ribs (Corn ‘Riblets’)
If you try any of these methods for how to cook corn on the grill (grilled corn on the cob recipe), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Perfect Grilled Corn on the Cob In Foil
Ingredients
- 4 corn on the cob
Suggested Equipment
- Grill
- Foil optional
Instructions
- Make sure to use the freshest corn available. Use my tips on how to choose fresh corn cobs. If you plan to shuck the corn, you can also follow my tips for that.Preheat your gas grill to high (around 550ºF/290ºC).
How to Grill Corn on the Cob in Foil
- Clean the cobs, removing any remaining silk strings. Then either drizzle the corn in oil or rub it with butter and the seasonings of your choice (except salt).
- Wrap each cob in aluminum foil and place the foil parcels of corn on the hot grill grates, turning every 3-4 minutes, cooking them for 15-20 minutes until tender and lightly charred.Don’t wrap the foil too tightly, as it’s good to still have air circulation within the parcel.
- To grill the parcels at medium-high heat (375-450ºF/190- 230ºC) will take 20-25 minutes.You can carefully unpeel one cob to check on the process if needed.
- Once ready, carefully unwrap each corn (be careful they’re hot!), add more butter and salt/ the seasonings of your choice, then enjoy!
Grilled Corn on the Cob in Husk
- To prepare the corn husks, I like to remove the silk and a few outer layers of the husk, then fold the remaining husks back over the corn. This will help it to char more, but not overly so.
- Then, soak the corn for 15-20 minutes in water before adding them to the grill. Grill the corn on the cob, turning occasionally, until the husks are entirely charred on every side. This should take between 15-20 minutes.
- Wait a few minutes for the corn to cool before removing the husks (which should be fairly easy while hot), wipe away any remaining silk with a clean kitchen towel, then butter, season, and enjoy!
Without Husk or Foil
- Oil both the grill and the corn, then cook it on the grill, turning occasionally, until every side is browned and lightly charred. This should take between 10-15 minutes (on a medium-hot grill), turning every 2-3 minutes.
Using a Grill Pan or the Stovetop
- If it’s not grilling weather outside, you can still enjoy grilled corn on the cob using a grill pan. Preheat the pan to high, oiling it slightly, then cook the corn on each side until lightly charred and tender (10-15 minutes).Alternatively, you could even cook an ear of corn over the direct flame of a gas stovetop. Use medium-high heat and turn it until it’s charred on all sides (6-10 minutes). Using this method, be careful not to stand too close, as the corn will sizzle and pop slightly, spitting juice as it cooks.
Storage Instructions
- Prep ahead: Depending on the method you choose for how to cook corn on the cob on the grill, you can remove the silk and several layers of the husk and leave the corn to soak for up to a day in advance before grilling the cobs.Store: You can grill, cool, and store the grilled corn on the cob (whole or kernels) for 3-5 days in an airtight container in the fridge.Freeze: I prefer to cut away the kernels (rather than whole cobs) and freeze them in a Ziploc bag for 1-2 months.How to Reheat Grilled Corn on the CobI prefer not to reheat grilled corn, as it’s already drier than other cooking methods. Instead, you can use the leftovers in one of the many serving options listed above.However, if you wish to reheat the corn, my favorite way to reheat grilled corn is in the oven. Reheat the corn wrapped in foil (to lock in moisture) at 350ºF/180ºC for 5-10 minutes, or until warmed through.
Notes
- For more charred corn: If you’re grilling the corn on the cob in the husk or foil, it may not get as charred as you’d like. Feel free to remove the covering for the final minute or two to maintain the moisture while achieving more charr. With the husk version, peel back a 1-2 inch section of the husk and grill that section last.
- Use fresh corn: The fresher the corn, the sweeter and juicier and best-grilled corn you’ll achieve. Use organic where possible, too, for the most flavor. Check out my boiled corn recipe for more tips on buying the best corn.
- Use heat-proof tongs: Preferably with rubber grips, to turn the corn without risking a burn.
- Be careful not to overcook it: Otherwise, the corn can become mushy.
- Don’t salt the corn before cooking it: Salt extracts moisture from the corn, so it should only be added when serving.
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