How to Make THE BEST Grilled Corn On the Cob
My method for cooking grilled corn is the easiest ever, and the only way I cook corn on the cob. There's no soaking or removing of the husks. Just toss the corn on the cob in the husks directly on the hot grill grates, cover, and let them steam.
Servings 8 ears of corn
Calories 128kcal
Ingredients
- 8 ears fresh sweet corn on the cob
- 4 tablespoons flavored butter or plain butter
- kosher salt and freshly ground black pepper
Instructions
- To grill corn, preheat the grill to high heat, about 450-500°F. Keep the corn in its husk but strip the outermost layer of husk from the corn. Snip the top end of the corn silk so it doesn't catch fire during grilling. Place the corn on the grates and close the grill to cook for about 5 minutes. Rotate the cobs every few minutes for 10-12 minutes total or until the husks are charred and the corn begins to smell fragrant.
- Remove the corn from the grill and use a towel to remove the husks and silk. Slather with butter and salt and pepper or your choice of flavored butters. If you prefer a smokier charred corn on the cob, simply add the shucked corn back to the grill for 1-2 minutes after husking for just a little more char.
Notes
Don't have a grill? You can still achieve a nice charred flavor by using a cast iron grill pan or skillet. For this method, you will need to husk your corn. Put a little oil or butter in a skillet and get it hot. Place your corn in the skillet and turn every few minutes, getting a nice sear on all sides.