Easy Grilled Corn on the Cob – How Grill Corn

There is nothing quite like pulling a perfect ear of grilled corn on the cob off the grill on a warm summer evening. The kernels are sweet, the outside has just the right amount of smoky char, and the smell alone is enough to bring everyone running to the backyard. I have made this dozens of times over the years right here on our Idaho farmstead, and I have never once had leftovers.

In this post I will walk you through three foolproof methods: gas grill, charcoal grill, and foil. I will also share my favorite compound butter ideas (a garlic herb butter that my family begs for every summer) and tips that make every ear come out juicy and delicious. Whether you are feeding four or forty at your Memorial Day cookout, this is the guide you need.

Why Grilled Corn Is Better Than Boiled

Boiling corn is easy, but grilling is where the magic happens. The high heat caramelizes the natural sugars in the kernels, creating that slightly sweet, smoky depth of flavor you just cannot replicate on the stovetop. Plus, the grill does all the work while you focus on the rest of the meal.

I grew up boiling corn every summer, and the first time I tried it on the grill I never looked back. My kids now specifically request “grill corn” for every cookout from Memorial Day to the last warm weekend in September.

I also include instructions for broiling corn below in case you are in a pinch but if given the option, I would pick grilled corn.

Grilled Corn Base Ingredients

• 4 ears of corn
• Butter or flavored compound butter (optional)
• Seasonings (optional, such as paprika, cumin, or Parmesan cheese)

Note: The ingredient quantities can be adjusted based on the number of servings needed.

Grilled Corn Nutritional Information

• Serving size: 1 ear of corn (about 123g)
• Calories: 123
• Total fat: 2.7g
• Cholesterol: 0mg
• Sodium: 14mg
• Total carbohydrates: 23g
• Dietary fiber: 2.6g
• Sugars: 5.2g
• Protein: 4.6g

Instructions for Gas Grill

1. Preheat the gas grill to medium-high heat, around 375°F (190°C).
2. Peel back the husks of the corn, leaving them attached at the base, and remove the silk threads. Gently fold the husks back over the corn.
3. Soak the corn in cold water for 10-15 minutes. This helps prevent the husks from burning and keeps the kernels moist.
4. Remove the corn from the water and shake off any excess. Pat them dry with a paper towel.
5. Place the corn on the grill grates and close the lid. Grill for 12-15 minutes, turning occasionally, until the husks are slightly charred and the kernels are tender.
6. Carefully remove the corn from the grill using tongs. Let it cool for a few minutes before serving.

Grilled Corn Instructions for Charcoal Grill

1. Prepare a charcoal grill for indirect grilling. Light the charcoal and let it burn until covered with white ash.
2. Follow steps 2 to 4 from the gas grill instructions above.
3. Place the corn on the cool side of the grill, away from the direct heat. Cover the grill with the lid, leaving the vents partially open.
4. Grill the corn for about 20-25 minutes, turning occasionally, until the kernels are tender and slightly charred.
5. Using tongs, carefully remove the corn from the grill. Allow it to cool briefly before serving.

Broiler Grilled Corn Instructions

1. Preheat the broiler to high and place the oven rack in the top position.
2. Follow steps 2 to 4 from the gas grill instructions above.
3. Place the corn directly on a broiler pan or a baking sheet lined with aluminum foil.
4. Broil the corn for 4-6 minutes per side, until the kernels are lightly charred.
5. Remove the corn from the broiler and let it cool for a couple of minutes before serving.

Notes & Tips

• You can add flavor to your grilled corn by spreading butter or flavored compound butter (e.g., chili-lime, garlic herb) on the kernels before grilling.
• Experiment with different seasonings like paprika, cumin, or Parmesan cheese for an extra kick.
• For a smokier taste, try grilling the corn directly on the grill grates without the husks, but be sure to watch them closely to prevent burning.
• To keep grilled corn warm, wrap it in foil after grilling and place it in a preheated cooler.

Get ready to enjoy the irresistible aroma and taste of perfectly grilled corn on the cob. It’s a simple yet delightful dish that captures the essence of summer in every bite. So fire

How Long to Grill Corn on the Cob

Here is a quick reference guide so you never overcook or undercook your corn:

Method	Temperature	Time
Gas grill (in husk)	400 to 425 degrees F	10 to 15 minutes
Charcoal grill	Medium-high	20 to 25 minutes
Broiler Method	High	4 to 6 minutes

How do you know when corn is done? Pierce a kernel with a fingernail. If it is milky and tender, it is ready. You can also check by carefully pulling back a bit of husk and pressing a kernel. It should give easily.

Tips for the Best Grilled Corn Every Time

• Buy fresh, in-season corn. Corn converts its sugar to starch quickly after picking. Fresher corn equals sweeter kernels. Farmers markets are my first stop from June through September.
• Do not skip the soak. Even 10 minutes in cold water makes a noticeable difference, keeping the husks from burning too fast and giving the corn a steamy, juicy interior.
• Turn often. Rotate the ears every 3 to 4 minutes to get even cooking and prevent any one side from charring too much.
• Season right off the grill. Butter and salt absorb best when the corn is still hot. Add compound butter immediately after pulling from the grill.
• Add wood chips for extra smoke. If you are using a gas grill and want that charcoal depth, toss a small handful of soaked hickory or apple wood chips in a foil packet on the burner.

Make-Ahead and Storage Tips

Make-ahead: You can make your compound butters up to 5 days ahead and keep them wrapped in the refrigerator. The corn itself is best grilled fresh, but you can soak the ears in cold water an hour in advance and keep them in the refrigerator until grill time.

Keeping corn warm: Wrap finished corn tightly in foil and place in a cooler or low oven (200 degrees F) for up to 30 minutes. It stays perfectly hot and tender without overcooking.

Leftovers: Let corn cool, then slice the kernels off the cob and store in an airtight container in the refrigerator for up to 3 days. Use leftover grilled corn in salads, salsas, tacos, soups, or mixed into scrambled eggs. It is wonderful.

Serve Grilled Corn on The Cob With

• Perfect Grilled Pork Chops
• Smokey Grilled Chicken
• Grilled FISH Tacos!
• Crockpot BBQ Chicken Sandwiches!
• Bacon BBQ Baked Beans
• Grilled Pork Tenderloin Roast
• Smoked Ribs!
• Sourdough Garlic Bread

Frequently Asked Questions

Do you have to soak corn before grilling?

You do not have to, but I really recommend it when grilling in the husk. Soaking for 10 to 15 minutes in cold water prevents the husks from burning too quickly and creates steam inside the husk that keeps the kernels tender and juicy. If you are going husk-free or using foil, you can skip the soak.

How long does it take to grill corn on the cob?

It depends on your method. With the husk on a gas grill at medium-high heat (around 400 degrees F), count on 12 to 15 minutes, turning every few minutes. On a charcoal grill using indirect heat, plan for 20 to 25 minutes. The foil method takes 15 to 20 minutes on any grill.

Should I grill corn in the husk or without?

Both work wonderfully, and it really comes down to what you want. Grilling in the husk gives you steamy, extra-juicy kernels with a milder char. Grilling without the husk or in foil gives you more intense caramelized flavor and beautiful grill marks. I usually do in-husk for big crowds and no-husk when I want to show off those char marks.

What temperature should the grill be for corn on the cob?

Medium-high heat works best: aim for 400 to 425 degrees F on a gas grill. On charcoal, you want medium-high direct heat for the initial cook and then indirect heat if you want to finish it more gently. Avoid very high heat (500+ degrees F) or the husks will scorch before the kernels are fully cooked.

Can I grill corn on the cob ahead of time?

Yes! Grill it fully, wrap tightly in foil, and keep it warm in a low oven (200 degrees F) for up to 30 minutes before serving. For bigger parties, this is a great strategy so you are not stuck at the grill when guests arrive. Just add the butter and seasonings right before serving so they taste fresh.

What butter is best for grilled corn?

Plain salted butter is a classic and always delicious.

What do I do with leftover grilled corn?

Slice the kernels right off the cob and use them in everything. I love leftover grilled corn in summer pasta salads, on top of tacos, stirred into cornbread batter, or added to a simple chicken and veggie skillet. It keeps well in the refrigerator for up to 3 days in an airtight container.

Grilled Corn on the Cob

Did you make this recipe? Let me know in the comments!