Grilled Corn on the Cob Recipe -
Grilled Corn on the Cob Recipe
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Grilled Corn on the Cob
This simple grilling method yields perfect corn every time. See more
  • READY IN 40 mins

Grilled Corn on the Cob

Recipe by  

"This is an easy method for grilling corn on the cob. The corn will be very tasty and tender."

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Ingredients Edit and Save

Original recipe makes 6 ears of corn Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
  3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 05, 2005

There are few things that scream "SUMMER" like grilled corn on the cob. I do mine a little differntly than this however, and it is fantastic! First of all, DO NOT remove the husks - they are vital to the flavor and cooking process. Only peel a little bit back to make sure you do not have a bad one. You can tear off any long silk that is sticking out, but do not worry about the ones inside (they come off easily after they are cooked). Put the corn in a cooler or bucket large enough to hold them all and completely cover with clean water. Allow them to soak for at least an hour or up to several hours and keep turning them because they float. When it comes time to cook, quickly drain the excess water out the tops and put them on a hot grill for approximately 30 minutes. Be sure to turn them every 5 minutes or so and rotate them around the grill too. The husks will burn and some may even catch on fire - this is normal. Remove any husks that fall off. The corn itself will not burn because it is being steamed from the inside due to the soaking (as long as you rotate them). Also, do not put directly on hot coals - this will surely cause burn spots. Once the husks are mostly all blackened, remove from grill, and husk. Most of the silk, if not all, will come off at this time They will stay hot for at least 30 minutes as long as the husks are left on, and be carefull not to burn your hands while husking. Season to taste with butter, salt, pepper, or whatever you like.

Most Helpful Critical Review
Jul 25, 2006

I followed the advise of the other reviews and soaked the corn in water with the husks on for an hour then grilled them for 1/2 hour, turning every 5 mins. they turned out PERFECT. but had nothing to do with the original recipe.

Jan 25, 2004

The corn was excellent...sweet and juicy. For some of you who had trouble getting your corn done quick enough,here's a hint that applies to any food that's wrapped in foil. In this case, wrap the corn-on-the-cob with the shiny side in. This keeps the heat in and helps to cook faster. With the shiny side out, the foil is reflecting more of the longer cooking time.

Jul 31, 2005

We love this recipe but, but really prefer a similar method that also gives you moist, tender corn: Soak ears of corn (in the husks) in water for at least 30 minutes. Arrange on hot grill. Dip an old bath towel in water, wring it out until it no longer drips. Place over the corn. Close grill top. (The towel won't burn). Let the corn cook 15-20 minutes.

Jul 31, 2005

Simple and delicious. Tip: A friend of mine convinced me to NOT bother removing the silk before cooking - said "Once it's done, you just grab it from the top before husking, and it all comes out in one piece!" I was skeptical - but he was RIGHT!!

Jun 27, 2007

The only thing I do different, is I soak my corn in water first, then I use strips of the husk to tie the husk around the corn and grill, I omit the foil, that way the corn can get more of the flavor of the grill while cooking, and the pre soak in cold water keeps the husk from burning while cooking

Jul 04, 2006

I took off the silk of the corn and submerged the corn (with the shuck still on) in water for a couple of hours. I then pulled back the shuck just enough to brush on some melted butter with seasoned salt. I put the shuck back over the corn and covered it tightly with foil( shiny side facing in) I put it on the pit for 40 to 45 min. turning every 5 min. and it turned out very tender. Everyone loved it.

May 14, 2011

I had several ears of corn so I did it both this way AND the way the other comments suggest with leaving the husks on. I soaked all corn, husked half and wrapped in foil with butter, and the other half I just placed directly on the charcoal grill. Aside from the mess of husking the super hot flaky husks, no one could actually taste a difference. I would suggest to do which ever method sounds easiest to you. p.s. if you change the ENTIRE recipe, why rate this one? That's like me rating this one but discussing how I make fried rice...


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 95 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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