Joyful.

Grilled Corn on the Cob

By Martis Guleryan Updated

In short: Husk the corn, brush with oil and grill over medium-high heat (about 400–450°F) for 10–12 minutes, turning every 2–3 minutes, until charred in spots. Brush with garlic herb butter and serve with lime. About 25 minutes; serves 6.

  • 22 min
  • 6 servings
  • Easy
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Grilled corn on the cob with char marks and melting herb butter on a platter with flaky salt and lime wedges
Illustrative AI-generated photo.

Why you’ll love this recipe

Grilled corn tastes sweeter and smokier than boiled corn, and it cooks right alongside burgers or chicken. A garlic herb butter brushed on while the corn is hot soaks into every kernel.

  • About 25 minutes with almost no prep.
  • Smoky and sweet from direct heat on husked ears.
  • Easy to dress up — herb butter, chili-lime or street-corn style.

Husk on or husk off?

There are two common ways to grill corn. Husk-off, used here, puts the kernels straight over the flames for the most char and smoke in about 12 minutes. Husk-on grilling (soak the ears in water 15 minutes first) steams the corn inside its leaves, giving juicy, tender kernels with only light smokiness; it takes 15–20 minutes and the husks make a natural handle. If you want both, grill in the husk, then peel it back and finish the bare ears over direct heat for a few minutes to add char.

Ingredient substitutions

Instead ofYou can use
Garlic herb butterPlain softened butter with salt, or a dairy-free spread or olive oil.
Fresh herbs1 teaspoon of dried Italian seasoning or a pinch of chili powder.
Ears of corn charring on a hot grill grate

Grilled Corn on the Cob

Prep
10 min
Cook
12 min
Total
22 min

Ingredients

Servings
6 servings

Corn

Garlic herb butter

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Heat the grill

    Heat a gas or charcoal grill to medium-high, about 400–450°F (200–230°C). Brush the grates clean.

  2. Step 2: Make the herb butter

    In a small bowl, mash the softened butter with the garlic, herbs and smoked paprika until evenly mixed. Set aside at room temperature.

  3. Step 3: Prep the corn

    Pull off the husks and as much silk as you can; a dry paper towel rubbed down the ear removes stubborn threads. Brush each ear lightly with oil.

  4. Step 4: Grill

    Lay the corn directly on the grates and close the lid. Grill 10–12 minutes, turning a quarter turn every 2–3 minutes, until the kernels are bright yellow, tender and charred in spots.

    Tip: Some deep brown and black spots are the goal. If the corn is charring faster than it is turning tender, move it to a cooler part of the grill.

  5. Step 5: Butter and serve

    Move the hot corn to a platter and immediately brush it all over with the herb butter so it melts into the kernels. Sprinkle with flaky salt and pepper and serve with lime wedges.

Equipment

  • Gas or charcoal grill
  • Long-handled tongs
  • Pastry brush

Tips for the best results

  • Buy corn with bright green, tightly wrapped husks and moist, pale silk. Cook it within a day or two, since the sugars turn to starch as it sits.
  • Keep the lid closed between turns. It traps heat so the kernels cook through while the outside chars.
  • For a Mexican street corn twist, brush the grilled corn with mayonnaise, then roll it in crumbled cotija, chili powder and lime.

Storage, reheating and freezing

Refrigerator
Refrigerate leftover corn within 2 hours, wrapped or in an airtight container, for 3–4 days.
Reheating
Rewarm on the grill or in a skillet for a few minutes, or microwave covered for 30–60 seconds. Leftover kernels cut off the cob are great in salads, salsas and quesadillas.
Freezing
Cut the kernels off the cob, freeze on a sheet pan, then bag for up to 8 months. Whole grilled ears do not freeze well.

Frequently asked questions

Should I grill corn in the husk or without it?

Without the husk gives the most char and smoky flavor. Grilling in the husk steams the corn for juicier, less browned kernels and takes 15–20 minutes.

Do I need to soak the corn before grilling?

Only if you grill it in the husk. Soaking husked corn does nothing useful; just brush it with a little oil.

How do I know when grilled corn is done?

The kernels turn bright yellow, look plump and have browned spots all around. Press a kernel with your fingernail; it should burst easily with milky juice.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references