Corn on the Cob on the Grill is an easy and delicious way to make corn! We love that you can make as many ears of corn as your grill can fit, or just a couple of ears for a dinner for two. This super sweet corn with a charred flavor is the perfect summer side!
Try grilling Dan’s Famous Whiskey Steak to go along with your corn on the cob! Pair with a perfect Potato Salad, and a side of Buddha’s Baked Beans and you’ve got yourself a party!
Corn on the Cob on the Grill – No Husks!
There are a few different ways to make grilled corn, but we prefer the no husk method! There’s no need for soaking the corn on the cob first, so we can get right to grilling.
Making grilled corn this way also results in a more roasted flavor with more char than making grilled corn on the cob with the husks on. And we’ll take all the roasted, grilled, charred flavor that we can’t get when it comes to grilled corn.
Also be sure and try our Oven Roasted Corn on the Cob if you don’t have a grill or grill pan available!
How Do You Make Grilled Corn?
So like we mentioned above, there’s really two different ways to make corn on the cob on the grill, and this way is our preferred cooking method. However, we will go through how to grill corn with the husks on as well!
Start by husking the corn and removing all the silk. Brush or rub the corn lightly with oil and add directly onto the grill over medium to medium-low heat. As an alternative, you can cook the corn on a grill pan if the weather isn’t cooperating!
Of course with a grill pan you won’t get the charred, fire roasted flavor as you would with your grill, but you’ll still achieve a roasted corn flavor with nice grill marks!
Turn the corn on the cob every 4-5 minutes or so, especially if you’re on an open flame. There’s a fine line between perfectly grilled, charred corn and burnt corn.
You need to allow time for the corn to not only get charred, but to roast and become sweet. So make sure that the grill is set to a nice medium-low temperature and to turn the corn often.
PRO TIP: Keep the grill on medium to medium low heat to make sure that corn has time to roast properly. If the grill is too high then the outside of the corn will char too much before the corn is cooked.
What To Make With Grilled Corn
Of course, you can just simple add salt and pepper and tons of butter to grilled corn and dig in. Corn on the cob is one of our favorite side dishes when fresh corn is in season.
But you can also use grilled corn as an ingredient in many different recipes like the ones that we have here. Cut the kernels of the cobs and you’re ready to make tons of different recipes with corn!
- 15 Minute Creamed Corn with Bacon
- Mexican Street Corn Pudding
- Black Bean and Corn Soup
- Chicken Corn Chowder
- Sweet Corn Succotash
Grilled Corn On The Cob With The Husks On
The second way to make grilled corn on the cob is by leaving the husks on. With this method, you have to soak the corn in water for at least 30 minutes, or up to a few hours so that the husks won’t burn on the grill.
Start by peeling back the husks (but not removing) from the corn and removing all of the silk. Then fold the husks back over the corn and soak in water. When you’re ready to grill, drain the corn from the water and pat dry.
Grill the corn for 20-25 minutes over medium heat, turning often. When the corn is done, you can serve as is or peel back the husks and place on the grill for a few minutes to char.
Can You Freeze Fresh Corn?
Yes! After this grilled corn has cooked and cooled, cut the kernels off the cobs and store in freezer bags. Freeze the corn for up to 6 months and just defrost when needed.
This corn is s good, that a quick reheating in the microwave will produce a delicious, fresh corn sided dish all year long!
How Can You Tell When The Corn Is Done?
There are really all different levels of corn being “done”, so it really depends on your liking. What your looking for is a tender corn kernel with a sweet, charred flavor.
You’ll start to see that the corn kernels will get soft and wrinkled, that’s a good way to tell if the corn is finished cooking. Of course, you can always test a few kernels by sticking them with a fork or a knife to see how tender the kernels are and if the juice comes out easily.
Looking For More Recipes To Make With Corn?
- Mexican Street Corn Salad
- Lobster Corn Chowder
- Bucatini with Fresh Corn and Clams
- Cheesy Corn Dip
- Grilled Italian Street Corn
Corn on the Cob on the Grill
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeCorn on the Cob on the Grill is an easy and delicious way to make corn! You can grill as many ears of corn as your grill will fit, or just a couple of cobs for a small dinner. The perfect summer side dish!
Ingredients
- 8 ears of corn (or as many ears as you need to cook!)
- Vegetable, avocado or canola oil for brushing the corn
- Salt, pepper and butter for serving
Instructions
- Preheat the grill to a medium heat, between 350-375 degrees.
- Remove the husks and the silk from the corn and discard.
- Lightly brush the corn with your oil of choice, olive oil or avocado oil are good choices for this corn recipe. Place the corn on the cob on the grill and let cook for 10-12 minutes while turning every few minutes. While you do want a char on the corn, you don’t want to corn to burn so make sure that your grill isn’t to high and that you turn the corn often.
- When the corn is tender and has a nice char on the outside, remove from the grill and serve with salt, fresh black pepper and lots of butter! * You can tell when the corn is done when the kernels are plump and slightly wrinkly.
Recipe Notes
Store: To store the corn, after the corn has cooled, wrap the cobs in aluminum foil and keep in the refrigerator for up to 5 days. Alternately, you can cut the kernels off the cobs and keep in a container for the same amount of time.
Freeze: To freeze grilled corn, cut the kernels off the cobs and store in freezer bags for up to 6 months.
- Category: Side Dish
- Method: Grill
- Cuisine: American
Dan my man you’ve done it again! Who could’ve foreseen how delicious grilled corn on the cob on the grill could be using both methods, which I have been doing for the past four nights, alternating. Now the only substitution I mad was that I used asparagus because corn has far too much sugar. I used the husks from corn to wrap the asparagus and soaked that and it turned out just like corn on the cob on the grill just with asparagus. Five stats!
Awesome! So glad you liked it, thanks for letting me know!