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How to Grill Corn on the Cob


Tampa Tribune

Ah, summer. Street fairs and carnivals with cotton candy, funnel cakes and grilled corn on the cob. Want to capture that street fair flavor at home and impress your cookout guests? Fortunately grilling corn is easy, and keeps your kitchen clean! When cooking ears of corn on the grill you have several options, but if you want to reproduce that street fair flavor, you have to cook it in the husk. This isn’t hard, but there are a few tricks that will result in the most succulent kernels.

Choose the right corn
You want to choose a full ear, one where all of the kernels have filled in. You have to take a peek to see what is going on inside, but don’t pull back the husk too far, because this will protect the kernels during cooking. Different people have preferences to the size of the kernels. Kernels on the smaller side tend to have kernel skin that isn’t as tough, and the meat of the kernels is juicier and sweeter. Larger kernels give you more corn for your money. Examine the silks on the end to make sure they aren’t dried out. Dried out silk means it is old, which won’t taste nearly as good as fresh ears. Make sure the husks are green and tightly wrapped to the corn. Look for any worm holes in the husks. No one likes a worm surprise. Corn that has the ends cut off isn’t ideal either.

Soak in water 1 hour or more
With the husks still on, soak the corn in ice water. 2 to 3 hours is best, but an hour will do.  Fully submerge the corn in the water.

soaking corn on the cob

Grill ‘em
Grill the corn over medium heat with the lid closed. Cook each side until the husk is a crispy brown to slightly black. The insides are protected by the layers of husk and the ice water they soaked in, so don’t worry if they over cook too much. Rotate a quarter turn after about 5 minutes, when the husks are brown. Different ears may cook faster based on hot spots on your grill, so adjust based on the color of the husk. A pair of large tongs works best Rotate in quarter turns until each side is browned, then remove from the grill. The husks will help keep the corn warm, but don’t wait too long!

grilling corn on the cob

Built in handle
Once the corn has cooled enough to hold, peel back the husks and remove the silks. You’ll find cooked silks are much easier to remove than raw ones. Take one inner piece of husk and tie it around the other husks to make a handle.

perfect grilled corn on the cob

Butter and salt to taste.

And EAT!!!!

eating grilled corn on the cob

1. Pick good corn.
2. Soak in water for 1 hour or more.
3. Cook over low direct heat for about 5 minutes or until husks are brown and charred all over.
4. Rotate 1/4 turn, repeat cooking until all sides are brown.
5. Cool a bit, then peel back husks and remove silk.
6. Butter, season to taste, and enjoy!

This is the most delicious way to grill corn on the cob, in the husk after soaking in water.  Grilled corn on the cob goes great with grilled pork chops and especially well with other finger grilling foods like grilled chicken wings!

12 Responses


John from Wilmington, NC


Wow! yea, I love that flavor on grilled corn. This has inspired me, I’m gonna give it a try. I normally just boil corn, but love it when I get it at the state fair. Thanks for the idea.


PurpL from Richmond VA


We have never had corn at a state fair, but received 6 ears in the husk and decided to give your instructions a try. The corn was so juicy and delicious ( we had soaked in the ice water about 1.5 hours only ). We didn’t bother with making the “handles” just used corn holders and fingers. It was so enjoyable, all 6 ears were eaten in one sitting! Very easy instructions to follow and we will definitely be doing this again and again. Thank you for this website and the recipes!


Termsak Varnasup


Why do you need iced water to submerge the corn instead of just room temperature water?

What would happen if you first boil the corn for @ 5 minutes, soak in iced water for 1 hour, then grill?

Please advise.





Room temp is fine, but no need to boil.




I’ll have to give that a try – I love grilled corn and the method I use is to soak in water (no ice) for 30 min, grill 15 to 20 min, and then empty the cooler I used to soak them and place them back in the cooler and seal it for at least 15 min. The plus side to this is the corn stays HOT and delicious for hours in a sealed cooler and the time in it allows it to cook and steam a little more (at one party we forgot about the corn in the cooler due to over eating on everything else, and 3-4 hrs later when we remembered it, opened the cooler it was still perfect. I usually cook the corn first and let it steam in the cooler while grilling everything else




Best part is when you have a large crowd everyone peels as many as they eat and you do not need to do it all yourself. Such a time consuming task when you have alot to feed.

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