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Fresh corn is one of the first items that sells out at our local farmers market and for excellent reason: grilled corn tastes amazing. (Just check out the reviews on this Grilled Corn Salad.) In an act of culinary wizardry, the grill transforms a vegetable that can easily taste rather meh into a capsule of pure summer bliss. Grilled corn is representative of the most enjoyable aspects of cooking this time of year. It takes place largely outside, celebrates the bounty of the season, and is dead simple to make.

How to Make the Best Grilled Corn

For how easy grilled corn is to make, people can become quite heated about the best way to cook it. Husks on or off? Do you use foil? Soak it first? Sing it a sweet lullaby? (Answers: Yes, no, yes, and that might be kind of odd, but you do you.) The tricky aspect of grilling corn is making sure that the insides of the kernels have time to become tender and juicy before the outsides char. While some methods call for grilling the corn in foil to protect it, I found this wasteful, plus I still had to completely husk the corn and spend time removing the silks. I wanted quick corn on the cob that I could make on any weeknight. After trying several methods, I determined it is better to grill corn in the husk.

The husk protects the outsides of the corn from burning.It traps moisture and heat, which allows the kernels to steam, resulting in a perfectly juicy, lightly al dente texture.Most of the corn silk burns away, so you don’t need to remove it prior to cooking.

How to Grill Corn in the Husk

This is my go-to method for quick grilled corn on the cob.

Grill the corn in the husk. See above.Soak the corn. This will prevent the husk from catching on fire and the water will help it steam.Don’t overcook it. You want the corn to be tender but not mushy (one of the reasons I personally think it is better to grill corn instead of boil corn). Grill corn for 15 to 20 minutes over medium heat, turning it several times throughout so that it cooks evenly on all sides.

It only needs 10 minutes of soak time and you can season it however you like!

The Ingredients

Corn. A sweet summer star. Corn is high in fiber and Vitamin B, and has a number of other healthy minerals like zinc and iron.

Seasonings. Great grilled corn needs little more than butter and kosher salt, but you can season it anyway you like.

The Directions

Storage Tips

To Store. Refrigerate leftover grilled corn for up to 4 days.To Reheat. Arrange the corn on a parchment-lined baking sheet. Reheat in a 350 degree F oven for 4 minutes, flip the corn over, then continue cooking for a few minutes longer, until heated through. You also cut the corn away from the cob and reheat it in a skillet or the microwave.To Freeze. Cut grilled corn away from the cob and transfer to a freezer safe ziptop bag. Freeze for up to 1 month.

What To Serve With Grilled Corn

Chicken Kabobs – Juicy chicken and colorful vegetables threaded onto skewers and grilled to perfection! The easy Greek marinade gives them irresistible Mediterranean flavor.Grilled Chicken Fajitas in Foil – An easy, healthy recipe for perfectly seasoned Grilled Chicken Fajitas in Foil Packets. Foolproof and perfect for fast, healthy dinners and summer cookouts.Grilled Salmon in Foil – How to make Grilled Salmon in Foil. Easy step-by-step for PERFECT, flaky salmon every time. Tips for how to know when salmon is finished and flavor ideas!How To Make Taco Salad – Healthy Taco Salad with ground turkey, black beans, avocado, and Greek yogurt salsa dressing. An easy, delicious, low-carb recipe.

Recommended Tools to Make this Recipe

Grill Tongs. Sturdy, stainless steel, and locks closed for easier storage.Grill Brush. Also stainless steel for outdoor weather, with silicon brush head.

Three cheers for the ears! Leave a rating below in the comments and let me know how you liked the recipe.