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.

Close up of corn on the cob, with grilled charred kernels topped with spices on a serving board.

Get ready to learn how to make the easiest summer side dish ever – Grilled Corn in the Husks. This easy side dish is the perfect way to accompany your other grilling recipes

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. 

Fresh corn on a board.

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.

Ingredients for this recipe.

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.

Corn with husk peeled back, but still attached, and silk pulled off.

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

What to Serve With Grilled Corn Cobs in the Husks

This perfect side dish pairs perfectly alongside a smoked chuck roast or smoked beer can chicken.

To make sure your cobs of corn aren’t lonely, pair them with other side dishes like smoked potato salad and Dutch oven mac and cheese

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!
Overhead shot of grilled corn with husks peeled back on a platter garnished with seasonings for serving.

Recipe FAQs

SHOULD I WRAP THE CORN IN ALUMINUM FOIL BEFORE GRILLING THEM?

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.

SHOULD I USE A CHARCOAL GRILL OR A GAS GRILL TO GRILL THE CORN?

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.

What’s the best type of corn for this recipe?

You can use any type of fresh corn, from sweet corn to white corn.

More grilled side dish recipes

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

5 from 19 votes
Prep: 5 minutes
Cook: 35 minutes
Resting Time: 5 minutes
Total: 45 minutes
Servings: 4
Grilled corn on the cob in the husks.
Elevate your grilling game with this mouthwatering grilled corn in the husks recipe. Experience the perfect combination of juicy, tender corn kernels and a smoky flavor that will leave you craving more. Get ready to enjoy the ultimate summer treat with this simple and delicious recipe.

Ingredients  

  • 4 ears of corn on the cob
  • Salt
  • Butter

Instructions 

  • 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

Notes

For a deeper flavor, add wood chips to your charcoal.
Add some chili powder for a more Mexican elote-style corn, or try our Smoked Corn on Cob.
Slapping some compound butter or garlic butter on top in a delicious way to enjoy your grilled corn cob.

Nutrition

Serving: 1g | Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 0.5mg
Course: Side Dish
Cuisine: American
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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5 from 19 votes (19 ratings without comment)

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