If you’re like us, we wait all year for summer corn. Wherever you live, summer means one thing: corn is at its peak, and there’s no better way to cook it than—you guessed it—on the grill. Live fire brings out corn’s sweetness, adding an inimitable smoky flavor. Grilling turns a simple ear into one of the great pleasures of the season.

Selecting Good Corn

Great grilled corn starts at the market. Look for ears with bright green husks that cling tightly to the cob and silk that feels slightly moist, not dry or brittle. The kernels should feel plump through the husk, and the ear should feel heavy for its size.

And, of course, buy local. Here at barbecuebible.com, we’re incredibly lucky. Steven lives in Martha’s Vineyard; Daniel in North Carolina, John in New Jersey, Nancy in Iowa, and Jared in New York. All of us have fantastic local corn in July and August.

Avoid corn with dried-out husks, blackened silk, soft spots, or missing kernels near the tip. Corn starts losing sweetness soon after it’s picked, so buy it as fresh as you can and grill it the same day if possible.

Ways to Grill Corn

There are a few basic ways to grill corn, and each gives you a different result.

Corn Naked (without the husk and directly over a hot fire)

This is my favorite way to grill corn. You remove the husk (or fold it back over the stem to make a handle), brush the ears with melted butter or extra virgin olive oil, and season generously with salt and pepper. Then direct grill it over high heat until the kernels are nicely browned, basting with more melted butter as the corn cooks. The high dry heat caramelizes the natural plant sugars in the corn, making it all that much sweeter and smokier.

Corn Caveman Style

If you like your corn with even more smoke and char flavor, set up your grill (charcoal please) for caveman grilling—that is remove the grill grate ad rake out the embers in an even layer. Lay the corn in its husk directly on the coals. Grill until the husk burns off, turning with tongs, but not so long that the sweet kernels burn. Figure on 2 to 3 minutes per side, 8 to 12 minutes in all.

Corn in the husk

This method gives you juicy corn with a gentle roasted flavor. Pull back the husks without removing them, strip away the silk, brush the ears with melted butter and season with salt and pepper, then pull the husks back over the ears. Direct grill the corn over medium-high heat for 15 to 20 minutes, turning occasionally, until the husks are browned and the kernels are tender.

Corn in Foil

In a word, don’t. Foiled corn steams rather than grills. Use one of the methods above.

How to Know When Corn Is Done

Corn is done when the kernels are golden brown, hot, and tender. If you press a kernel lightly, it should give a little and release juice. Corn grilled directly on the grates should have browned or lightly charred spots, but the kernels should still look plump.

Flavor Ideas from Planet Barbecue

Once the corn comes off the grill, the fun starts. Butter, salt, and pepper are enough when the corn is fresh and sweet, but grilled corn also loves bold seasonings. In Mexico, it’s slathered with mayonnaise, sprinkled with grated Cotija cheese (parmigiano or romano also work well), and sparked with chile and lime. In India, it might be electrified with cayenne and lime. Steven loves Cambodian style grilled corn, brushed with coconut milk and curry paste and dusted with shredded coconut.

Here are some fantastic recipes to try to make the best grilled corn you’ve ever tasted!

The Best Way to Grill Corn

However you grill it, corn does not need much to be great. Start with fresh ears, choose the method that gives you the texture and char you want, and serve it hot. Husk, foil, or directly on the grates—when summer corn is at its peak, the grill is the best place for it.

Frequently Asked Questions

How long does corn take on the grill?

Naked corn, with the husk removed, usually takes 8 to 12 minutes over high heat. Turn the ears every 2 to 3 minutes so the kernels brown evenly without burning.

Is it better to grill corn in the husk, in foil, or directly on the grates?

It depends on the result you want. Corn grilled naked, meaning husked and cooked directly over the fire, gives you the most char and live-fire flavor. Corn grilled caveman style has the biggest wow factor because the ears cook directly on the embers. Corn grilled in the husk stays juicy and has a gentle roasted flavor.

Should you soak corn before grilling?

You can soak corn if you’re grilling it in the husk, but it is not mandatory. A 15- to 30-minute soak can help keep the husks from burning too quickly. You do not need to soak corn that is grilled directly on the grates or caveman style.

Why did my grilled corn dry out?

Corn can dry out if it cooks too long, if the heat is too high, or if it is grilled directly over the fire without enough turning. Pull the corn while the kernels are still plump and juicy, and baste often with melted butter or extra-virgin olive oil. Once the kernels start to shrivel, the corn is overcooked.

Can you put butter or olive oil on corn before grilling?

Yes, but it depends on the method. For corn grilled directly on the grates, use a light coating of oil before grilling, then add butter after the corn comes off the grill to avoid flare-ups.

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