If you’ve already got the grill going, you can throw the corn on, too—husks and all.
Corn on the cob is a quintessential summertime food, but no one enjoys the prep of shucking it. If you have your grill out and ready for the season, however, you have a hack at your fingertips. Yep, you can make corn on the cob right on the grill—husks and all. This not only saves time in shucking but also infuses the corn with infinitely more flavor than a simple dunk into boiling water. Making corn this way perfectly captures the essence of this seasonal favorite. It seals in the corn’s juices and imbues it with a delicious smokiness reminiscent of long, hot nights and neighborhood barbecues.
Once you’ve tried doing it our way, you’ll have a hard time going back to shucked corn and a pot of boiling water. And the great thing is that grilled corn is such a perfect accompaniment to so many dishes—from steaks to burgers and hot dogs!
Is Corn On The Cob Healthy?
Corn is considered relatively healthy and is a good source of fiber, vitamins, and minerals. The thing to watch out for is what you’re putting on your corn. Butter and salt may be the perfect accompaniments for classic corn on the cob, but they’re best enjoyed in moderation.
Do I Need To Remove The Silk Before Grilling?
The silks—those hairy strands attached to the corn that everybody hates to peel—can be removed beforehand if you prefer, but it’s not necessary. We tend to at least trim them back to prevent excess burning on the grill. It’s been said that the silk helps steam the corn, keeping it juicy, but we’re honestly not sure if we’ve ever noticed a difference. In any case, if you leave the silks on while grilling, they will actually be easier to remove once the corn is done cooking, along with the husks.
How to make ahead and store
If you have some leftover cobs of corn, let them cool completely. Wrap them individually in aluminum foil, then place them in an airtight container or resealable bag. You can keep them in the fridge for up to 3 days. You can also follow the same steps but store the corn in the freezer for up to 3 months (just let the corn thaw overnight in the fridge before reheating). You can reheat the corn cobs on the grill or in the oven.
Serving Suggestions
Corn on the cob is perfect with many dishes. Serve it slathered in Roasted Garlic Butter, or use this recipe as the base for some Elotes. It would also be the perfect side dish served with some Baby Back Ribs, Cornbread, and a Grilled Zucchini And Green Bean Salad.
Ingredients
- 2 cobs fresh sweet corn in the husk
- 1 tablespoon butter softened
- 1 tablespoon parsley chopped
- 1 teaspoon garlic powder
- pinch sea salt and black pepper
Instructions
- Preheat the grill to 400°F. Trim the fronds and silks from the top of the corn husk and the excess stem from the bottom. Do not fully unwrap the corn from the husk. Soak the corn cobs in cold water for at least 10 minutes.
- Combine the butter with the garlic powder in a small bowl and season with salt and pepper.
- Slightly pull back the husk from the corn; do not remove it completely. Rub each corn with the butter mixture. Replace the husk and place on the preheated grill.
- Grill the corn, turning often, for 20 minutes or until soft and charred.
- Remove from the grill and top with some fresh chopped parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Love this recipe very much. Thanks for posting.
Thanks a lot!