There’s nothing quite like the taste of grilled corn in the husks. The smoky aroma, the tender kernels, and the delightful char marks make it a must-have dish for any outdoor gathering. In this recipe, we’ll show you how to achieve that perfect balance of smokiness and sweetness, taking your grilling skills to the next level.
Table of Contents
- What Is Grilled Corn in the Husks?
- Grilled Corn Husks Ingredients
- How to Make Perfect Grilled Corn Cobs in Husks
- Girl Carnivore Expert Recipe Tips
- What to Serve With Grilled Corn Cobs in the Husks
- Leftovers & Reheating
- Recipe FAQs
- More grilled side dish recipes
- Grilled Corn in the Husks Recipe
We all know and love corn on the cob, the iconic partner in crime to smoked baby back ribs, smoked pork butt, and other summer grilling goodies. For this recipe, we’re bringing you Grilled Corn in the Husks, a similar corn recipe to our Smoked Corn on the Cob and Grilled Corn on the Cob. However, this recipe is a little different. We’re keeping those trusty husks on and grilling our corn that way. Trust us, this cooking method will become your new favorite way to enjoy juicy corn on a hot summer day.
What Is Grilled Corn in the Husks?
Keeping the corn in its outer husks gives the ears of corn a grilled, charred flavor while keeping them moist. We love this method because it gives you all the smoky flavor without sacrificing juiciness. The best part is after you grill your corn, you can slap any toppings you want on it, and they’ll meld beautifully with the tender kernels.
Grilled Corn Husks Ingredients
- Fresh Corn on the Cob – we’re talking peak summer fresh corn by the bushel from the farm stand
- Kosher Salt
- Butter – most of the time we use unsalted butter in cooking, but when it comes to corn, we love salted butter for the best flavor.
How to Make Perfect Grilled Corn Cobs in Husks
Soak the corn & Remove the Silks
Carefully peel back the husks of the corn and gently remove the silks. Then, fold the husks back in place around the corn. Finally, soak corn in cold water for 20 minutes. This keeps the ears of corn from losing moisture throughout the grilling process.
Prep Your Grill
Meanwhile, prep your grill for indirect heat by building a 2-zone fire. Next, adjust the air vents for searing, allowing the grill to heat to around 400-450 degrees F.
Grill the Corn
When the grill has preheated, arrange the corn still in the husks over the cool side of the grill, the direct heat.
Grill the corn, rotating every 5 to 10 minutes, until the outsides are charred and golden brown. Move the corn as needed to prevent flare-ups as the husks sit over the flames. Cook until the corn kernels have softened. This takes around 20-25 minutes.
With long tongs, transfer the grilled corn to a cutting board or baking sheet.
SERVE AND ENJOY
Allow the corn to cool for 5 minutes before carefully peeling back the husks. Be careful, as the steam is hot. Then, break off the bottom stalks and husks to serve.
Slather the corn in melted butter and a sprinkle of salt on top of the corn before adding your favorite toppings like chives, fresh herbs, black pepper, red pepper flakes, or a squeeze of fresh lime juice!
Girl Carnivore Expert Recipe Tips
- For a deeper flavor, add wood chips to your charcoal. Not sure which to use? Check out our guide to the best wood for smoking.
- Add some chili powder for a more Mexican elote style corn, or try our Smoked Corn on the Cob!
- Slapping some compound butter or garlic butter on top in a delicious way to enjoy your grilled corn cob.
What to Serve With Grilled Corn Cobs in the Husks
Leftovers & Reheating
- Store leftover corn in the fridge in an airtight container for 3-5 days.
- When you’re ready to eat your grilled corn, the easiest way to reheat is to remove the kernels from the cob and place them on a baking sheet lined with foil or a skillet in an oven preheated to 325 degrees F. After the kernels are reheated, throw the oven-roasted corn kernels onto a bed of lettuce and make a Grilled Corn Salad!
We don’t recommend it as it won’t infuse the smoky flavor from the grill into the cobs. Plus, you won’t get any nice grill marks if your cobs are trapped inside of foil! The husks act as the protective layer of foil in this recipe.
You can use both! A charcoal grill will give a smokier flavor, while a gas grill won’t have that smoky flavor unless you throw some wood chips on the grill. We explain more about that in our smoking on a gas grill guide.
You can use any type of fresh corn, from sweet corn to white corn.
This grilled sweet corn will become your new favorite summer staple in your grilling routine! This easy cooking method is the best way to enjoy the smokiness from the grill and the moisture contained in the corn husk. Once you take a juicy bite of this Grilled Corn in the Husks, you’ll never go back to suffering through boring corn again! Also, please rate the recipe card and leave a comment below to help out the next reader!
Grilled Corn in the Husks
- 4 ears of corn on the cob
- Carefully peel back the husks of the corn and gently remove the silks.
- Fold the husks back in place around the corn.
- Submerge the corn in cold water for 20 minutes.
- Meanwhile, Prep your grill for indirect heat by building a 2-zone fire.
- Adjust the air vents for searing, allowing the grill to heat to around 400 – 450 degrees F
- When the grill has preheated, arrange the corn still in the husks over the cool side of the grill, the direct heat.
- Grill the corn, rotating every 5 to 10 minutes, until the outsides are charred and golden brown. Move the corn as needed to prevent flare-ups as the husks sit over the flames.
- Cook until the corn kernels have softened, 20-25 minutes.
- With long tongs, transfer the grilled corn to a cutting board or baking sheet.
- Allow the corn to cool for 5 minutes before carefuly peeling back the husks. Use caution as the steam is hot. Break off the bottom stalks and husks to serve.
- Slather the corn in butter and season with salt before adding your favorite toppings