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Golden grilled corn on the cob with butter and herbs on wooden serving board.

Grilled Corn In The Husk

Sharon Best Profile PictureSharon Best
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Prep Time 10 minutes
Cook Time 25 minutes
Soaking Time 30 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 102 kcal

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.
    Fresh yellow corn on the cob with husk partially removed, highlighting its vibrant kernels and silky threads.
  • 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.
    Fresh sweet corn on the cob in a white baking dish, ready for boiling or grilling.
  • 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.
    Corn on the cob with butter, grilled corn, summer vegetables, wooden cutting board, kitchen knife and fork.

Nutrition

Calories: 102kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 2gSodium: 36mgFiber: 2g
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