The easiest way to make corn on the cob is grilling corn in the husk on the grill! Grilled Corn on the Cob in the Husk results in kernels that are juicy, a little smoky, and perfectly cooked every single time.
We tried grilled corn every which way before we decided that BBQing corn in the husk is the far superior way. Grilled corn in the husk is delicious and almost shockingly easy!
I’ve had this blog post in my drafts for years, and I finally decided (while enjoying barbecued corn on the cob) that this summer was the summer I’d actually publish it! Because if you’re not grilling your corn in the husk, I fully believe you are missing out.
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Grilled Corn on the Cob in the Husk
- Ingredients
- How to Make BBQ Corn on the Cob in the Husk
- Ideas For Serving Corn on the Cob
- Frequently Asked Question(s)
- More Grilling Recipes
The Story Behind the Recipe
We live on grilled corn on the cob all summer long, and have tried grilling it every single way. Our clear fave, for years, has been grilling it in the husk. It just couldn’t be easier and the corn is tender, a little smoky, and absolutely delicious.
When it comes to how to bbq corn on the cob, there are many strong opinions out there. But I think most of us can agree that once you’ve had grilled corn on the cob, you might never want to eat it another way.
Some insist on removing the husk to get those nice grill marks right on the cob, while others (like me!) prefer to leave the corn in the husk for a bit more steaming/moisture-retaining action. And indeed, leaving the corn in the husk results in the most juicy yet still smoky tasting corn on the cob. Plus, it’s way easier!
Why You’ll Love Grilled Corn on the Cob in the Husk
- Super easy – No need to rub the corn with oil or butter to keep it from drying out, because the corn retains its moisture while cooking right in the husk. It’s like a little flavor-retaining jacket!
- Easy to peel – Once the corn is cooked, the husk and silk are SO much easier to remove.
- Delicious! – Grilled corn on the cob in the husk is moist, tender, juicy, and full of sweet corn flavor.
Ingredients
- Corn on the cob – You’ll want to buy the freshest corn you can, and, of course, it should still have the husk on. Choose corn that’s heavy for its size, an indication that it’s nice and juicy. The silks shouldn’t be black or slimy. I’m a big proponent of the tried-and-true method of peeling back JUST a bit of the top of the corn, near the silks, and getting a look at the corn inside. If the kernels look plump and bright, you’ve likely got a winner. If any of the kernels look shriveled, move on to the next cob.
- Butter + salt for serving – Optional but highly recommended! I like the typical smear of butter along with a couple of dashes of salt and pepper, but you can dress up your corn with all kinds of herbs and spices, hot sauce, or grated cheese.
How to Make BBQ Corn on the Cob in the Husk
- First, prep your corn. Peel off the outer two or three layers of the husk and give it a quick rinse if there’s any dirt. I like to pull out the majority of the silks at this point, but it’s not strictly necessary. Most of the silks will burn off when grilling and the rest will come off easily after the corn has cooked.
- Heat your BBQ to 400°F.
- Place the corn directly on the grill and close the lid if your barbecue has one.
- Cook your cobs, opening the lid to turn every 2-3 minutes with tongs, until the husks are blackened in spots and the corn cobs are steaming — about 15 minutes.
- Remove the cobs from the grill and let them cool enough to handle, about 5 minutes.
- Once the corn has cooled, peel back the husk, pull off the silky strands, and discard them — they’ll come off easily because the corn is nicely steamed.
- You can leave the peeled-back husk on to use as a handle (it’s a little messy but fun!), or simply pull it completely off.
- Add butter and salt if you like, and devour!
Ideas For Serving Corn on the Cob
- Plain old butter and salt – A classic combo for a reason! Slather on the butter and add a pinch of salt. So good!
- Compound butter – Level up the butter for your husk-on grilled corn by using compound butter – butter flavored with herbs, garlic, and more. Here are several kinds of compound butters that would be delicious with this barbecued corn in the husk.
- Mexican Street Corn (elote) – Transform your grilled corn in the husk into Mexican Street Corn (also known as elote. It’s spicy, cheesy, and delicious!
I hope you love this method of grilling corn on the cob as much as we do! It’s just so easy and the corn is *chefskiss* perfect.
How to Grill Corn on the Cob in the Husk
Ingredients
- 6 cobs of corn
Optional toppings
- butter
- salt
- pepper
Instructions
- Preheat your grill to medium high, about 400°F (205°C).
- Prep your corn. Peel off and discard the outer two or three layers of the husk and give it a quick rinse if there's any dirt. I like to pull out the top of the silks just so there's less to mess with once it's cooked. The remainder will burn off or come off easily after the corn has cooked. You can break off the stem end of the corn at this point as well; I do that sometimes but it's not required.
- Place the corn directly on the grill and close the lid if your barbecue has one. Open the lid and use tongs to to turn the corn 1/4 turn about every 2-3 minutes, until the husks are well browned and the corn is steaming — about 15 minutes.
- Remove the cobs from the grill and let them cool enough to handle, about 5 minutes. Once the corn has cooled, peel back the husk, pull off the silky strands, and discard them — they’ll come off easily because the corn is nicely steamed. You can leave the peeled-back husk on to use as a handle (it’s a little messy but worth it!), or simply cut it off.
- All that’s left to do is dress it up the way you like it — I like the typical smear of butter along with a couple of dashes of salt and pepper.
Notes
Nutrition Facts
Frequently Asked Question(s)
Q: Should I soak my corn before grilling?
A: Some people do suggest soaking your corn, but I find it’s an unnecessary step for the temp and time I recommend.
Q: How do I pick the best corn?
A: I peel back a tiny bit of the husk, from the top, and look at the corn inside. You want the kernels to be plump, not shriveled. Also look for fresh, light colored silks (not brown or slimy) and cobs that are heavy for their size.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
