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Grilling corn in the husk is a great way to ensure deliciously moist and sweet corn for your next barbecue. It’s also super easy!
What’s better than sinking your teeth into the buttery pop of flavor that is summer sweet corn? There are so many ways to cook this summer treat, but there’s one way that always wins me over when the weather’s right: grilling corn in the husk! It requires a bit of know-how, but the result is fantastic flavor, tender kernels, and a nutty nuance.
The pros and cons
The standard method for grilling corn is to shuck it and place it right onto the grill grates for that nice char. Another popular method is grilling corn in foil, which comes out extremely moist but with no bonus smoky grill flavor. Grilling corn in the husk is like a combination of the two methods:
- Pro: Grilling corn in the husk results in juicy corn like the foil method, with a hint of charred nuttiness like the grill grates method.
- Con: The prep takes some time. You’ll have to remove the silk from each cob and soak them for at least 20 minutes. It also takes slightly longer to grill than the grate method, and the cooking is slightly more uneven.
After tasting it, though, I hope you agree with me: It’s worth it! I still like grilling corn on the grates for its ease, but I can’t deny the flavors of corn left in the husk. As an added bonus, the husks come out blackened, which looks visually impressive if you want something a little extra on the plate.
How to grill corn in the husk
Grilling corn in the husk requires a bit of prep work, but it’s well worth it:
- You’ll need to remove the silk. Yes, it’s a little fussy! Remove the silk of the corn, then pull the husks back up. This makes eating it easier once it comes off the grill.
- Soak the cobs for 20 minutes. The husks are going to get very blackened on the grill grates. To prevent them from catching fire, you’ll need to soak them first!
- Preheat the grill to medium-high. That’s 375 to 450 degrees.
- Grill for 20 to 22 minutes. Turn the corn to get an even blackening on the outside of the husk.
Grilling corn in the husk gives it a roasty, charred flavor but keeps it moist instead of drying out.
Make it a meal!
Once you’ve grilled up your corn, it’s totally showy. It’s perfect for a grilled summer meal, cooked up alongside your favorite proteins, grilled sides, or a summer salad. Here are a few of my favorite ways to make a summertime dinner:
- Add grilled fish like grilled salmon in foil, a grilled shrimp salad, or grilled fish tacos, a favorite at my house.
- Try a burger like my classic salmon burgers, portobello burgers, or a grillable veggie burger.
- Add grilled sides like veggie kabobs, peppers, grilled potatoes, zucchini, grilled tomatoes, or grilled broccoli.
- Go for something lighter with a watermelon salad, a classic three-bean salad, or my black bean and corn salad.
More ways to cook corn on the cob
There are pros and cons to each method, so it really depends on your preferences and priorities. Here are a few more ideas for this versatile side:
- Opt for impossibly moist grilled corn in foil.
- Go for tried-and-true boiled corn.
- Make it super quick with microwaved corn.
- Test out easy oven-roasted corn.
- Make deliciously creamy Mexican grilled corn or an elote salad, two of my favorite takes on the Mexican street food.
This grilled corn in husk recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
How to Grill Corn in the Husk
Grilling corn in husks is a unique method that’s absolutely worth trying! It’s easy and results in deliciously moist, sweet flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Side dish
- Method: Grilled
- Cuisine: American
- Diet: Vegan
Ingredients
- 8 ears corn
- Butter and salt, for serving
Instructions
- Remove the silk: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!).
- Soak 20 minutes: Soak the corn cobs in cool water for at least 20 minutes to prevent scorching.
- Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit).
- Grill the corn: Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can err on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.
This is the way my parents grilled corn on the cob back in the 80’s. no one has the same temp and time as you guys do. Perfect! Thank You!
I love this method. Except since I already have the husk pulled back, I rub it generously with butter. Then give it a light sprinkle of Kinders buttery steakhouse blend.
So good.
There’s a much simpler way. No soaking. No removing silk. Throw them on the grill. Turn every 5 mins. Cook about 20 mins total. Perfection.
That’s how I’ve always done mine
This is my preferred method as well. Super simple and works great.
We’ve tried this with the husks on & it’s so sweet! We’ll be definitely doing this again! Thanks!
Great simple recipe and the result was delicious corn!!!
That sounds way to long considering boiling takes a few minutes no more than three. And I can eat for raw. Does cooking it longer make it tastier?
We love the flavor of it on the grill!
As an Iowan….and we are the king of corn, soak your corn never ever take the silk off! Don’t even open the corn. Cook, and went it’s done shuck it the silk will magically come off with the husk👊
Going to try corn tonight.
Don’t bother pulling the silk before hand just cook it with it on it slides off when cooked.
Can you add salt & butter to corn on cob before you close up the husks after removing the silk when grilling in husk? What are the positive and negative comments?
I’ve never tried it but it might work well! Please let us know if you do it.
Just a quick tip. The correct expression is to “err” on the side of caution (or overcooking in the way you used it), not “air” : )
Typo corrected — thank you so much!
Save some time and don’t remove silks. After cooking in the husk the silks fall off as you pull away the husk. Trim both ends slightly and remove loose husks. Soak and cook as directed.
I think taking it off is important. I personally think if I leave it in, it gives a burnt taste over the oh so sweetness it’s suppose to be!
The silks pull right off after cooking no adverse taste what so ever.
Double the cook time
Let us know if you have any questions!