Perfectly Grilled Corn on the Cob

Article by Heath Goldman

Freshly picked corn on the cob is a summertime treat, and while it’s tasty boiled, it’s even better grilled. “When I think vegetables on the grill, the first thing I think of is corn,” Bobby Flay says. Prepare to bring his version to all your summer cookouts. Read on to learn how to grill corn on the cob two ways – with the husk and without the husk.

What’s the Best Heat for Grilled Corn?

Bobby prefers medium heat, which cooks the corn evenly without scorching it and drying it out. Preheat a gas or charcoal grill to medium before you do any other prep.

Should You Soak Corn Before Grilling?

If you’re leaving the husks of the corn on, yes, you should always soak the whole cobs for 10 to 15 minutes in a large bowl of cold water to ensure the husks don’t ignite. Plus, the water will steam as the corn cooks, making for extra tender and juicy results. Tip: add some salt to the water to season the corn as it soaks.

If you’re removing the husks, there’s no need to soak the corn.

How to Grill Corn on the Cob In the Husks

This technique is Bobby’s preferred method. It makes for moist, juicy kernels with a smoky flavor - and the husks peel off more easily after they’ve been grilled.

Step 1: Preheat the grill to medium.

Step 2: Soak the corn. Shake off excess water afterwards.

Step 3: Remove the silks. Peel back the husks, leaving them attached to the corn, and remove and discard the silks of the corn, which are inedible.

Step 4: Grill the corn, turning occasionally. Place ears on the grates of the grill. Cover the grill and cook the corn for 15 to 20 minutes. Turn the ears occasionally with tongs until the kernels are tender when pierced with a paring knife. The husks will blacken and char all over, but the kernels will be protected while they steam inside.

Step 5: Remove the ears from the grill. Let them rest for 5 minutes until cool enough to handle.

How to Grill Corn on the Cob without a Husk

If you prefer grilled corn that’s spotted with black, charred marks, or if you bought pre-shucked corn, this method is for you.

Step 1: Preheat the grill to medium.

Step 2: Prepare the ears for the grill. You can mimic the effects of a corn husk by tightly wrapping each ear in foil. The foil will steam the kernels, much like the husk does, making for tender, juicy results. Alternatively, for charred corn, brush the kernels with olive oil and season them with salt and pepper.

Step 3: Place the ears on the grill grates. Cover and grill the ears. Grill foil-wrapped ears for 15 to 20 minutes and bare cobs for 10 to 15 minutes. Turn the ears occasionally with tongs.

Step 4: Remove the ears from the grill. Let them rest for 5 minutes until cool enough to handle.

How Long Do You Grill Corn On the Cobb?

Over medium heat, corn in their husks take about 20 minutes to grill, while shucked corn takes about 15 minutes. Test for doneness by inserting a paring knife into the kernels. The corn is done when the kernels feel tender when pierced.

How to Serve Grilled Corn

While the corn grills, you can do as bobby does and place a small, stainless-steel skillet on the grill grates and sauté some ingredients such as red onion, garlic, paprika, cayenne, cumin and ancho powder to mix into softened buttered. Or, you can chop up fresh herbs and mix them into softened butter. When the corn is still hot, peel back the husks and brush the butter on before transferring the corn to a serving platter.

Or, simply brush a bit of plain butter onto the cobs and sprinkle with some salt. For even more serving ideas, head over to our story Reinvented: Corn on the Cob 5 Ways.