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Grilled Corn

Grilled Corn

The best way to grill corn is husks-on.

By Calvin CoxNovember 10, 2021

  • Makes
    6 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    Plus grill prep

Few vegetables do as well on the grill as fresh, sweet corn. Tossing ears still in their husk onto the hot grate allows the kernels to steam so they’re plump and tender, not tough and dry. We then strip off the husks and return the corn to the grill for a few minutes for a light charring, which adds smoky, toasty flavors. If you’re looking for ways to kick up the flavor of grilled corn, see the recipes that follow. All employ the same grilling technique; the seasonings are added after husking, when the ears are tossed with a compound butter (see following recipes) and briefly returned to the heat.

Tip

Don’t bother removing the silk before grilling. It’s easy to pull off when stripping the husks off the grilled corn, and any residual silk will be burned off when the ears are returned to the grill to char.

Ingredients
  • 6

    ears corn, husks on

  • 6

    tablespoons salted butter, room temperature

  • Kosher salt and ground black pepper

  • Compound butters to serve (see following recipes)

Step 1

Remove only the outermost layer of husk from each ear of corn, leaving the inner layers intact. If needed, trim off the silk that extends past the tip.

Step 2

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents.

Heat the grill, covered, for 5 minutes, then clean and oil the grate.

For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate. Turn off 1 burner, leaving the remaining burner(s) on high.

Step 3

Place the corn (still in the husks) on the hot side of the grill. Cover and cook until charred on all sides, about 15 minutes, turning every 5 minutes or so.

Transfer to a rimmed baking sheet. When the corn is just cool enough to handle, remove and discard the husks and silk.

Slather the butter onto the ears, then return the corn to the hot side of the grill. Cook, uncovered and turning occasionally, until lightly charred on all sides, 5 to 7 minutes; move the ears to the cool side if flare-ups become too intense.

Transfer to a platter and sprinkle with salt and pepper.

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