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!
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.
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.
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.
Check the blog post for more notes, serving suggestions, and answers to top FAQs!