Grilled Corn on the Cob in Husk

After 14 years of developing recipes I know that the best summer cookout sides are always the ones that cook on the grill alongside the main protein with zero extra effort — and this husk-grilled corn is at the very top of that list. There are many ways to cook corn recipes and we have tried them all – Blackstone Corn on the Cob, Smoked Corn on the Cob, Blackstone Corn on the Cob in Husk and Corn on the Cob in Foil.

Why Grilling in the Husk is the Best Method

There are three ways to grill corn — bare on the grates, wrapped in foil, and in the husk. Here is why the husk method wins:

Bare on the grates gives you a beautiful char and smoky flavor but the kernels dry out quickly under the direct heat and you lose the natural sweetness if you are not watching carefully.

Wrapped in foil keeps the corn moist but completely eliminates the smoky flavor since the foil blocks all contact with the grill environment.

In the husk gives you the best of both — the soaked husk creates a natural steam chamber that keeps every kernel perfectly moist and sweet while the grill smoke penetrates through the husk for that authentic outdoor grilled flavor. The result is corn that is simultaneously more moist than foil and more flavorful than bare grill. The only extra step is the 20–30 minute soak and it is absolutely worth it every single time.

Ingredients

• Fresh ears of corn, husk on — always use fresh corn with the husk fully intact for this method. The husk is the cooking vessel — damaged or missing husks allow steam to escape and the corn will not be as moist. Look for ears with bright green tightly wrapped husks and moist silks at the top. Farmers market corn at peak summer season gives the sweetest most flavorful result
• Butter for serving — brush generously over each ear the moment the husk is pulled back while the corn is still steaming hot so the butter melts immediately into every kernel. Salted butter is the most popular choice but garlic butter or honey butter give an elevated result
• Salt for serving — always season immediately after buttering while the corn is still hot for the most even distribution

How to Grill Corn on the Cob in Husk

Step 1 – Soak the Corn – Soak the ears of sweet corn in cold water for a least 20 to 30 minutes to prevent the husks from burning on the grill. I soaked the corn in a sink full of water. Remove corn from water and remove excess water before placing on grill.

Step 2 – Prepare the Grill – Preheat the gas grill over medium high heat (approximately 400 degrees F). You can also use a charcoal grill.

Step 3 – Cook Corn – Then place the ears of corn directly on the grill grates. Cook the corn for 20-22 minutes turning occasionally until the corn is cooked through and the husks are char. I checked the corn by pulling back part of the husk and made sure that the corn is a bright yellow color and cooked through.

Step 4 – Remove Corn and Cool – Remove the corn from the hot grill grates. Let it cool until it’s cool enough to handle. Then remove the husks and silks on the corn.

Step 5 – Serve and Enjoy – Serve topped with the salt and butter. Enjoy!

How to tell When Corn is Done

The corn is done when three things are true simultaneously — the husks are blackened and charred on the outside the pulled-back kernels are bright yellow and plump and the corn feels firm when squeezed through the husk with tongs. If the kernels still look pale or white give them another 3–5 minutes with the lid closed.

Topping Ideas

There are many different ways to serve corn on the cob. When I serve it, I like to have different bowls of topping so every one can top the way they like it. Here are some of our suggestions:

• Butter – You can use brush plain butter or mix in some garlic or other seasoning to add extra flavoring.
• Salt and Pepper – Salt and Black Pepper is a must to top the corn on the cob with.
• Cheese – We love the flavor that Parmesan Cheese or cotija cheese gives to the Corn. Sprinkle on top of the corn cob after grilling with chili powder for delicious flavor.

Ways to Use Grilled Corn Kernels

Use your leftover corn kernels to make this Blackstone Mexican Street Corn, Blackstone Street Corn Fritters or Grilled Corn Salad. We have made Mexican Street Corn Pasta Salad for our family BBQ’s.

This Grilled Corn recipe would even be delicious in this Blackstone Bacon Fried Corn Recipe. Take your fresh corn to the next level by grilling it in the husk. Add a side of Grilled Chicken Drumsticks, Grilled Salmon Kabobs, or Grilled Teriyaki Steak for a complete meal idea.

Storage Instructions

Refrigerator

• Store shucked ears or cut kernels in an airtight container for up to 3–4 days

Freezer

• Cut kernels from the cob and freeze in a freezer-safe bag for up to 3 months — thaw overnight in the refrigerator and use in soups chowders and corn salads

Reheating

• Reheat ears wrapped in a damp paper towel in the microwave for 60–90 seconds — or reheat kernels in a skillet over medium heat with a pat of butter for 2–3 minutes