Perfect Grilled Corn on the Cob
Master the art of grilling corn on the cob with this comprehensive guide covering both husk-on and husk-off methods. Learn how to achieve sweet, tender kernels with beautiful char marks every time.
Equipment
- Grill gas or charcoal
- Tongs long-handled for safe turning
- Basting Brush for applying oil or butter
- Large bowl if soaking corn in husks
Ingredients
- 4 ears fresh corn husks intact for husk-on method
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- Preheat grill to medium-high heat (375-400°F).
- For husk-off method: Remove husks and silk completely. Brush corn with olive oil.
- For husk-on method: Peel back husks, remove silk, replace husks, and soak in cold water for 15 minutes.
- Place corn on preheated grill grates.
- For husk-off corn: Grill 10-12 minutes total, rotating every 2-3 minutes.
- For husk-on corn: Grill 15-20 minutes total, rotating every 4-5 minutes.
- Corn is done when kernels are tender and lightly charred.
- Remove from grill, season with salt and pepper to taste.
Notes
For best results, choose fresh corn with bright green husks and golden-brown silk. Corn can be grilled with or without husks - each method produces different results.