Grilled Sweet Corn is not only extremely easy to cook, but also brings out all the sweet, delicious flavors of fresh corn.
Today I’m sharing the easiest, tastiest way to cook corn on the grill!
Grilled Sweet Corn
If you have been following my Instagram, you’ve probably caught us trying out many different methods to find the perfect way to grill sweet corn.
We are so excited to finally share our favorite method with you today!
Two things were very important to me: the corn had to be easy to make with no pre-cook shucking or soaking involved, and most importantly, it had to be tasty!
We wanted the sweetest, tenderest corn it was possible to cook. Follow along through the pictures to learn out to grill the perfect sweet corn.
How To Cook Corn On The Grill
Start with the best ears; this may seem obvious, but an overripe ear (with all of the kernels fully matured to the end of the cob) is not going to be very tender.
Don’t make the mistake of peeling back the husk to peek at it though; that will let the moisture out when it’s cooking, resulting in dried-out corn.
Instead, feel along the ear for corn that has just a bit of immature kernels at the very tip.
Next, cut off the silk at the top of the ear along with any loose bits of husk. This will prevent it from burning and giving off a bad smell.
Again, don’t trim it too far back (about half an inch from the end of the cob is best) or it can dry out while cooking.
Grilled Sweet Corn Recipe
Preheat your grill to 500°F.
Place the corn on the grill and turn the flame down to about half. Take care not to let the flames touch the corn or it will burn.
Grill for 30 minutes, turning every 10 minutes. Our grill temperature remained around 450°F the entire time with the lid closed.
Take the corn off the grill after 30 minutes and let the ears cool for at least 10 minutes before peeling. Use caution, the ears will literally be steaming!
The outer layers of husk will be loose and brown and should be removed for presentation. For the tastiest experience, leave the moist inner husks on until ready to eat.
It’s a bit messy if you’re eating indoors, but if you’re having a cook-out, this method can’t be beaten!
If you are going to be serving the corn sans husk, cut off the small part of the ear where the kernels have not fully matured for a prettier finished product.
Enjoy the magic of peeling grilled ears. The silk just falls off or comes away with the inner husk.
Coat with butter, sprinkle with salt, and enjoy the best sweet corn ever!
Serve your grilled corn with BBQ Meatloaf, Dinner Rolls, and Sautéed Asparagus for an awesome meal.
How To Cook Corn On The Grill
Ingredients
- Sweet Corn
- Butter
- Salt
Instructions
- Preheat the grill to 500 F.
- Trim the silk off the tops of each ear. Do not shuck the ears.
- Place the ears on the grill and turn the flames down so they do not touch the ears.
- Grill for 30 minutes, turning every 10.
- Remove from the grill and let cool for at least 10 minutes.
- Be careful, the ears are very hot! Carefully peel back the husk. Spread it with butter and salt.
{originally published 8/6/14 – recipe notes and photos updated 4/9/21}
Zainab says
I agree with you!! This is the absolute best way to eat corn!!
Betsy | JavaCupcake.com says
I don’t know why we’ve never tried corn on the grill!! This is so simple… definitely giving it a go!
Mallory says
Thanks, Betsy. It will become you new go-to!
Julie @ Julie's Eats & Treats says
I still have not mastered the grilling corn technique! What a great post with all the pictures. Great job!!
Mallory says
Thanks, Julie. That means a lot.
Martha @ A Family Feast says
We love grilled corn – it’s our favorite way to cook it in the summer!
Cindy (Vegetarian Mamma) says
YUM, I love sweet corn! I will try!
Jeannine O'Neil says
Thanks for sharing this post! I love this time of year and all the recipes we can try on the grill and we will be trying this one! So glad I connected with you on Totally Talented Tuesdays!
-Jeannine
Jane says
I’ve been eating my corn like this for more years than I can count. I saw Paula Deen make it this way and have never done it any differently since. It’s also good like this in the oven if your weather isn’t grill friendly.
brenda hyatt says
do you not silk the corn before cooking?
Mallory says
No. It will easily come off after grilling.
Bryant says
That’s the bestest corn on the cob that I have grilled in a long time.
Jordyn Galan says
We are so going to try this today for our fourth of july BBQ! First time with corn on the grill! Thanks for sharing!
Ed Grensky says
I can see this would work but I’d peel back the husk to check for worms before cooking.
Queene Greene says
“Next, cut off the silk at the top of the ear along with any loose bits of husk” WHat?? This method doesn’t get rid of all the corn-silk left under the husk. Every single corn I’ve shucked/cleaned/grilled/roasted has plenty of silk beyond the tip as your photo shows. Cutting off the silk at the top of the ear will leave you with a mouthful of silk, I guarantee you.
Mary says
As explained in the post, grilling the corn inside the husk will allow the silks to fall away with the husk after grilling. It’s a simpler method that we like to utilize.
Albert T. says
One tip to take this to the next level, soak the ears in water, cut end up for 30 minutes before grilling.
Mary says
Sounds good too, Albert!