Elevate any summer-inspired feast with this quick and easy recipe for a veggie side that’s smoky, sweet, and kid-friendly!
Corn on the cob is the quintessential summer dish. It brings to mind family picnics, festive parties, and fun in the sun. The only real downside is the labor involved in shucking those husks. My mom boiled our corn, so my brothers and I had to sit on the back patio peeling off the husks and all those pesky silken threads before she could cook them. I still get antsy remembering how those silks stuck to my sweaty hands, arms, and face!
This recipe for grilled corn in the husk simplifies the whole process. You still need to remove the outer husks and some of the silk—but grilling actually makes the meticulously thorough shucking required of us as kids unnecessary. As the ears cook over the heat, the husk and silk loosen from the cob, allowing you to peel them away in one swift motion without stubborn threads sticking behind. When the corn is cool enough to handle, grab the tip of the husk and pull downward. Most of the threads will come off with the husk, leaving you with clean, tender kernels ready to enjoy. If any little hairs remain, just give the ear a gentle shake.
And the results are so much tastier than boiling! You get smoky notes from the grill that really intensify the corn’s sweetness. Plus, keeping some of the husks attached gives you a convenient handle to hold while seasoning and enjoying this delicious dish. That’s a feature my nieces and nephews seem particularly fond of—which is great because they’re not usually big on eating veggies!
Whether you serve yours the classic way with butter and salt or opt for a savory sprinkle of paprika, chili powder, or garlic powder, this dish will elevate every warm-weather feast.
Why you shouldn’t skip the soak
Soaking the corn before grilling is a small step with a big payoff. Submerging ears—husks and all—in water for 20–30 minutes adds moisture to the husks. This not only helps prevent them from burning too quickly on the grill but also creates a gentle steaming effect inside each package. As the corn roasts over high heat, the trapped moisture turns to steam, ensuring juicy, evenly cooked kernels with a flavorful, smoky note from the charred husk. This natural steam bath helps lock in the corn’s freshness and sweetness, guaranteeing succulent results in every bite.
How do I store leftovers?
Let grilled corn in the husk cool completely before storing. Remove the husks and wrap each ear tightly in plastic wrap or foil, then place in an airtight container or resealable bag. Store in the fridge for up to 3-4 days or in the freezer for up to 6 months. Thaw overnight in the fridge. Reheat in the microwave, a 350°F oven wrapped in foil, or on the grill until hot.
You can also slice the kernels off the cob and store them in an airtight container in the fridge for up to 3–4 days or in the freezer for up to 6 months in a freezer-safe bag with as much air removed as possible. Frozen kernels can go directly into casseroles or soups without thawing.
Serving suggestions
Serve grilled corn in the husk alongside other summer-inspired dishes. An entire feast from your grill could include Grilled Ribs or Grilled Salmon With Skin paired with Grilled Asparagus In Foil and this refreshing Grilled Peach And Avocado Salad.
Use the kernels from leftover grilled corn to elevate this Easy Corn Chowder, a tasty Hot Corn Dip, and a vibrant Grilled Corn Salad With Fresh Herbs.
Grilled Corn In The Husk
Ingredients
- 4 ears of corn in the husk
- 1 tablespoon butter or to taste
- Salt and pepper to taste
Instructions
- Remove any loose or damaged outer husk layers and trim the threads sticking out at the top, but keep the majority of each husk intact to protect the kernels while grilling.
- Gently pull back the husks on each ear without removing them completely. Remove as much silk as possible, then fold the husks back over the corn to cover it completely.
- Soak the ears of corn with the husks on in a large bowl or sink of cool water for 20–30 minutes. This helps prevent the husks from burning and keeps the corn moist.
- Preheat the grill to medium-high heat (about 375–450°F).
- Place the soaked corn directly on the grill grates. Grill for 20–25 minutes, turning every 5 minutes so the husks char evenly and the kernels cook through.
- Check for doneness by carefully peeling back the husk from one ear. Use caution—steam will escape. The kernels should be bright yellow and fork-tender.
- Remove the corn from the grill and let it cool slightly. Peel back the husks and remove any remaining silk.
- Serve hot with butter, salt, and pepper to taste.
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