Best Grilled Corn on the Cob

4.43 from 21 votes

The best grilled corn on the cob - choose your method (buttery foil packet, smoky husks-on, or charred straight on the grate) and get sweet, tender, perfectly charred kernels every time. No pre-boiling, no overnight soak, ready in about 20 minutes.

Prep Time5

Cook Time15

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: cookout, easy, party food, summer

Servings: people

Author: Courtney ODell

Cost: 8

Equipment

Mess-free Butter Spreader 2Pk Holds Twice the Butter for Corn Cobs, Bread, Waffles, Pancakes. Best Holder for all Butter Stick Sizes. Dishwasher Safe BPA-free Material W/Cap for Fresh Storage
AQRINGO 12 Pcs/6 Pairs Corn Holders, Stainless Steel Corn Cob Holders Corn on The Cob Skewers for BBQ Twin Pin Sweetcorn Holders, Interlocking Design Corn Skewers Forks for Home Cooking BBQ,4 Colors

Ingredients

4 ears of corn cleaned with husk and silks removed
4 tablespoons room temperature soft butter or olive oil
1/2-1/4 teaspoon sea salt and pepper per ear of corn
pepper to taste
4 large squares of foil

Instructions

Preheat grill to 450 degrees or high temp on a gas grill.
De-hull corn and remove all strings.
Pat dry with paper towel to remove any excess moisture from corn.
Generously coat corn with butter, salt and pepper.
Wrap in foil tightly.
Grill for 45 minutes on a top rack- turning sides every 10 minutes.
When corn is lightly charred, kernels have wrinkled a bit, and are soft to the touch, corn is done.
Let cool 5-10 minutes before serving.

Video

Notes

Pick your method: Foil packet at 400°F for 13–15 min (easiest, best for families). Husks-on, soaked 15 min, for 18–22 min (juicy + lightly smoky). Shucked directly on the grate, 10–12 min turning often (heaviest char — best for elote and salads).

Temperature: Medium-high, 400–425°F. Too low and the corn steams without charring; too high and it scorches before softening.

Doneness: Kernels look slightly wrinkled, feel soft when pressed, and show light brown char. Texture and color are your cues, not a timer alone.

Skip the soak unless you're grilling husks-on — it does nothing for foil or shucked corn.

Make ahead: Grill up to a day early, cool, wrap in foil, refrigerate. Reheat on a 350°F grill for 5–6 min.

Storage: Refrigerate on or off the cob up to 4 days; freeze cut kernels up to 4 months.

Frozen corn: Already blanched — wrap in buttered foil and grill 8–10 min just to heat through and add char.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.