How to Grill Corn on the Cob

Be Healthy, Gluten-Free, Recipes, Tips & Tricks July 9, 2010

Here’s a quick how-to on grilling fresh corn on the cob.  It’s one of my favorite summer vegetables and shows up frequently in our Bountiful Baskets.  Grilling is a quick and easy way to cook corn so that it maintains it’s crispness and sweet flavor. First, you want to take your corn and look for any long dry pieces of husk.  If you find any, tear them off.

Now your corn should look like this.
Next, you want to peel back the husk to get to the silk underneath.  Be sure to keep the husk attached at the bottom.
Wash the ear of corn under running water while tearing away the silk.  
Discard the silk and pull the husk pieces back up over your corn.
Fill a large bowl with water and completely submerge your corn for about 15 minutes.  This will keep it from burning while on the grill.
Heat the grill to medium-high and throw the corn on.
Cook for 20-30 minutes,
turning every 10 minutes.
Be careful not to overcook the corn.  To check for doneness, push your fingernail into a kernel.  It should be nice and tender.
Remove from the grill (be careful, it’s hot!)  Carefully peel back and remove the husk and stem.  Stick some corn holders in the ends and serve!  If you are fancy, you can even serve them on corn on the cob plates.
Most people enjoy their corn on the cob with a little butter and salt.  You can season yours however you please.  If your corn is fresh and sweet enough, you can eat it plain!

You Might Also Like


  • Reply Megtff July 9, 2010 at 7:18 pm

    I think it is interesting how many "home chefs" cook their corn-on-the-cob, on the grill, IN their husks. I have worked in a bunch of Tucson's big name (Tucson Originals) restaurants over the last 7 years (for Primavera Cooks!) – and almost all of them grill their corn…but I cannot remember a single one leaving the husk on. Most of them remove the husk and rub with olive oil and put directly on the grill. They LIKE the "char marks" it gets as it cooks, the chefs say THAT is where all the flavor comes from.
    Just a preference thing I guess.

  • Reply Becca @ Our Crazy Boys July 10, 2010 at 11:35 pm

    Awesome – I'm trying it tonight with my brussel sprouts :)

  • Leave a Reply