The sight and smell of a grilled corn in the husk is the essence of summer — evenings spent munching on these cobs with a slight kick of pepper and melted butter running down your chin.
This is as much a tribute to summer as it is a recipe for grilled corn in the husk. The two are indelibly linked in my mind! I can’t help thinking of one without the other, from the first day of summer till Labor Day weekend. Even if you didn’t grow up where neighborhood summer barbecues were the norm, you will want to try this recipe.
There are really only two steps — soaking and grilling — and this recipe shouldn’t prevent you from tending to other foods (or setting up the picnic table). Once they’re done, the corn will have those indescribable charred taste that you don’t get from boiling the cobs.
Why You Will Love This Recipe
- Cooking the corn this way makes them beautifully sweet and smoky.
- This dish is versatile; you can eat them as is, you can add them to a meal with a protein, or you can cut off the kernels and add them to soups and stews.
- Kids love corn on the cob because it lets them forgo the utensils and eat with their hands.
Prep time: 25 minutes
Cooking time: 25 minutes
Yields: 4
Ingredients
Not much is needed — just the corn, plus salt, pepper, and butter for taste.
- 4 husks of corn
- 1 tbsp butter
- salt and pepper
Instructions
- Delicately fold back the corn husk leaves and remove the silk (those fine hairs that get caught in your teeth!). Once done, fold the leaves back into place.
- Immerse the corn in water for 20 to 30 minutes.
- Set your grill to MED-HIGH heat.
- Place the corn on the grill grates. Rotate the corn 90° every 5 minutes, for 20 minutes in total. Unroll the husk slightly and check the kernels to see if they are bright yellow. Once ready, remove the husk and garnish the corn with a generous amount of butter, salt, and pepper.
Variations
There aren’t really ‘variations’ of this grilled corn in the husk, though there are different condiments and ingredients you can add to it. Here are a few:
Mexican-style Corn, or ‘Elote’: Smother the corn in mayonnaise then add crumbled cotija cheese, chili powder, lime juice, and fresh cilantro.
Parmesan Herb Corn: If cotija cheese isn’t your thing, try something more familiar, like Parmesan, then season with parsley or basil, garlic powder, salt, and pepper.
Chili-Lime Butter Corn: If the lime mentioned earlier piqued your interest, why not keep that going with a hint of spice in the form of chili powder (plus the butter and salt and pepper, which should be a ‘default’ setting for corn on the cob).
Pesto Corn: Add store-bought or homemade pesto to your corn. You’ll love the blend of basil, garlic, Parmesan cheese, and pine nuts.
Serving Suggestions
Baked Sweet Potatoes: Baked potatoes and corn on the cob are essential summertime side dishes and go together like salt and pepper, which you should put on both!
Air Fryer Brats: Another summer staple, though you can do these in your kitchen and not your backyard.
Deviled Egg Potato Salad: I’ve gone all in on suggesting dishes for your next barbecue. This egg/potato salad is the last you’ll need to fill the Formica-covered picnic table.
FAQs
Absolutely, you can also cook them over a charcoal grill.
Sure, this works really well. You can pretty much follow the recipe as is (don’t forget to soak the cob first!)
Yes, you can, but keep the corn in the water to that they don’t dry out. I wouldn’t do it more than a day in advance.
How to Store Grilled Corn on the Husk
Let the corn cool completely. Keep them in the husks to preserve moisture. Put them in a resealable plastic bag or wrap each one in plastic and then store in the fridge, where they should last for up to 3 days. To reheat, you can microwave, grill, or roast; just remove the husks and silk before doing so.
You can also freeze the corn, though the texture may be compromised. Follow the above directions (I recommend wrapping each one and then storing them in a plastic container for double the protection against freezer burn). The corn should last for up to 3 months.
How to Grill Corn in the Husk
Ingredients
- 4 corn in the husk
- 1 tbsp butter
- salt and pepper
Instructions
- Delicately fold back the corn husk leaves and remove the silk (those fine hairs that get caught in your teeth!). Once done, fold the leaves back into place.
- Immerse the corn in water for 20 to 30 minutes.
- Set the grill to MED-HIGH heat.
- Place the corn on the grill. Rotate the corn 90° every 5 minutes during the cooking process, which should take approximately 20 minutes in total. Unroll the husk slightly and check the kernels to see if they are bright yellow. Once ready, remove the husk and garnish the corn with a generous amount of butter, salt, and pepper.
