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5 from 8 votes

Grilled Corn on the Cob

Juicy tender corn on the cob from the grill, because we leave the husks on!
Prep Time15 mins
Cook Time15 mins
Course: Side Dish
Cuisine: American
Servings: 2
Author: Judy


  • 4 ears sweet corn -- in the husk
  • 1/4 cup butter -- softened


  • Heat a gas or charcoal grill for 15 minutes or until hot (about 400°). Place corn on the grill directly over the heat and cook for about 15 minutes. Watch for flare-ups and rotate the corn every 4-5 minutes, once the husks begin to blacken so that it cooks on all sides until most of the husks are charred or well browned.
  • Remove from the grill and let cool slightly on a baking sheet. Wearing cooking gloves or heavy neoprene-type gloves to protect your hands, peel away the husks from the corn and place corn on a platter with the butter.
  • The easiest way to do this to grasp the husk with fingertips at the tip of the corn and expose the corn by peeling down.
  • Once all the husk is at the bottom of the cob, grasp the cob with one hand and the husks in the other and twist the husks off of the cob like you're wringing water out of a towel. Don't worry too much about bits of husk or silks that may cling to the corn, it's easier to remove those once it's all shucked and you're not wearing gloves.
  • When all the corn in on the platter, roll in the butter and serve.


It is not necessary to soak the corn in water before grilling, unless your grill tends to have hot spots that are difficult to control. Also, it is not necessary to remove the silk from the corn either, as it can help keep the corn from drying out.