Here’s a super easy “recipe” for cooking corn-on-the-cob on the grill. This is my preferred method because the corn cooks right in the husks, eliminating most of the mess that comes from shucking. You shuck the corn AFTER it is cooked, and it’s less messy because the silk slides right off with the corn husk.
- corn on the cob, in husks
- butter, salt or other toppings of your choice
- Trim any loose pieces of the husk and cut the ends off of each ear of corn. This ensures that it won’t burn when you put it on the grill. Place corn cobs in a large bowl (or in in the kitchen sink with the stopper closed) and submerge in water for at least 20 minutes. You can keep them in the water longer, but 20 minutes is the minimum.
- Preheat your electric, gas or charcoal grill. Place the corn directly on the grill and cook for 10 minutes undisturbed. After 10 minutes flip the corn over and cook for another 10 minutes. Don’t worry if the outside of the corn husk starts to look a little charred.
- Remove corn from grill and let cool for a minute or two. Shuck it over the trash can. The husks and the silk will remove quickly and easily.
- Slather with your favorite toppings and enjoy!
I always plan on at least 2 ears of corn per person.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Keywords: grilled corn, sweet corn, corn on the cob, grilling corn