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If you’ve ever ended up with dry, chewy corn on the cob, you’re not alone. The secret to perfectly juicy, grilled corn is keeping it moist while it cooks and seasoning it properly when it comes off the grill.
Table of Contents
We are sharing several secrets to making perfect grilled corn on the cob. This easy method uses a simple saltwater soak, grills the corn right in the husk, and finishes it with a sprinkle of sweet-and-salty seasoning for the juiciest, most flavorful grilled corn every time.
Why You’ll Love This Grilled Corn on the Cob
- Perfectly juicy and tender every time
- Easy grilling method with simple ingredients
- The salt-water soak keeps the corn from drying out
- Great for backyard barbecues and summer cookouts
- Family-friendly side dish everyone loves
- Delicious straight off the cob or cut into salads and dips
- Works with any grilled meat, burger, or barbecue menu
- A foolproof way to make the best grilled corn on the cob
Ingredients You’ll Need
Making really good sweet corn doesn’t require lots of equipment or fancy ingredients. The sweet corn is the star of the show, after all. For the absolute best bbq corn on the cob, you’ll need…
- Fresh Sweet Corn: The star of the recipe! Fresh sweet corn becomes tender, juicy, and lightly smoky on the grill.
- Kosher Salt: Used in the soaking water to create a simple brine that helps season the corn from the inside out while keeping it moist during grilling.
- Fine Ground Sea Salt: Sprinkled over the finished corn to enhance the natural sweetness and bring out the fresh corn flavor.
- Sugar: A small amount mixed with the sea salt helps balance the seasoning and subtly enhances the sweetness of the corn without making it taste sugary.
How to Pick Sweet Corn
Is there a way to know how to choose good corn on the cob without peeking? Yep! Here are four key things to keep in mind when choosing corn at the grocery store.
Look for:
- Bright green husks
- Brown, sticky tassels
- Plump kernels you can feel through the husk
- Tightly wrapped leaves
Avoid:
- Dry or black tassels
- Yellowing husks
- Missing kernels
- Small worm holes
How to Grill Corn on the Cob
Step 1: Prepare the Corn
The husks will keep the corn safe from the direct heat on the grill so make sure you leave them on. To prepare the corn, just strip the husks back, remove the silk and then fold the husks back up.
Step 2: Soak the Corn
The real secret to grilling corn on the cob starts before it ever hits the grill. You need to fill your sink with cold water and 1-2 tablespoons of kosher salt. Drop the silk-free corn in the water and let it soak for a good 10-15 minutes. Soaking the corn will allow the corn to stay moist, plus the husks won’t burn off to ash and the corn will be more flavorful thanks to the salt brine.
Step 3: Grill the Corn
Grill the corn first in the husks, then strip them back and turn the grill up, rotating the corn as soon as grill marks appear. Grilled corn on the cob in the husks won’t dry out as easily and will make for juicier corn.
Step 4: Season and Serve
Don’t just slather butter and salt on the finished corn. The final secret to the best grilled corn on the cob is seasoning it with sea salt that’s been mixed with a touch of sugar. You won’t even notice the sugar and it definitely doesn’t sweeten things up, but it does help balance things out and make the corn even more flavorful. We do a 3 to 1 ratio of salt to sugar.
Optional Toppings
Butter: Melts into the warm corn and adds rich, classic flavor.
Fresh Herbs: Chives, parsley, cilantro, or basil add freshness and color.
Parmesan Cheese: Adds a savory, salty finish that’s especially delicious on grilled corn.
Lime Wedges: Brighten the sweet corn with a pop of fresh citrus flavor.
Chili Powder: Adds a mild smoky heat and is perfect for Mexican-inspired corn.
How Long to Grill Corn on the Cob
Grill corn over medium heat (350–400°F) for 15-20 minutes, rotating every 5-6 minutes so it cooks evenly.
For charred grill marks, remove part of the husk during the last few minutes and cook over medium-high heat until lightly blackened.
Grilled Corn FAQs
Soaking corn in salt water helps prevent the husks from burning, keeps the kernels juicy, and lightly seasons the corn from the inside out. It’s one of the easiest ways to improve both flavor and texture when grilling corn on the cob.
If you can’t find sweet corn in its husk at your local grocery store, you can still make this grilled sweet corn recipe. To achieve a similar effect, wrap the corn in aluminum foil before grilling it. This will steam the corn as if it were still in its husk. Note that you’ll still need to soak the corn as the recipe instructs.
The best way to store corn on the cob is in the husks, uncovered in the refrigerator.
Uncooked ears of corn should really only be in your fridge for about 24 hours, but you can push it to 2-3 days and you should still be fine. Once the corn is cooked you really need to eat it within a day.
Yes. Grill the corn up to a day ahead and reheat it on the grill, stovetop, or in the microwave.
Fresh corn can be frozen for up to 12 months. Simply cut the kernels from the cob, package them in freezer-safe bags, and freeze. It’s one of the best ways to enjoy summer sweet corn all year long.
We have a whole post on how to freeze corn for up to 12 months, so head there for all the info you need.
Ways to Use Grilled Corn
There are so many ways to eat grilled corn besides straight off the cob. You can cut the corn kernels off the cob and use them in salads, soups, dips, and more! A few of our favorite ways to enjoy grilled corn are:
- Grilled Corn, Avocado, and Tomato Salad
- Mexican Street Corn Salad
- Bacon Ranch Corn Dip
- Mexican Street Corn Chicken Bowl
- Street Corn Sweet Potato Bowl
The possibilities are endless! You could even use grilled corn that’s been cut off the cob as a taco topper, mixed into cornbread, and more. If you have a favorite way to eat grilled sweet corn, please leave us a comment below so we can try it ourselves!
Tips for Perfect Grilled Corn
- Leave the husks on while grilling
- Remove the silk before soaking
- Soak in salt water for extra flavor
- Grill over medium heat, not high
- Rotate every 5-6 minutes
- Finish with salt and a touch of sugar
Once you learn how to grill corn on the cob this way, you’ll never want to go back. The simple salt-water soak, grilling in the husks, and sweet-and-salty finishing sprinkle create corn that’s incredibly juicy, flavorful, and perfectly tender every time.
More CORN RECIPES You Are Sure to Love:
- Mexican Street Corn (Elote)
- Grilled Corn, Avocado, and Tomato Salad
- Mexican Street Corn Chicken
- Cheesy Zucchini Corn Casserole
- Elote Grilled Mexican Corn Salad
- Bacon Ranch Corn Dip
- All our SIDE DISHES here!
Watch How This Grilled Corn is Made…
Grilled Corn on the Cob
Ingredients
- 6 Ears Yellow Corn, or white sweet corn
- 2 Tablespoons Kosher Salt
Topping
- 3 Tablespoons Ground Sea Salt, fine
- 3 teaspoons Sugar
- Butter, unsalted
Instructions
- Pull the husks back on the corn and remove all of the silk, then pull the husks back up.6 Ears Yellow Corn
- Fill a sink full of cool water and add the kosher salt. Place the corn in the sink for 10-20 minutes.2 Tablespoons Kosher Salt
- Meanwhile heat the grill to medium heat. Shake any excess water off of the corn and place on the grill.
- Cook for 15-20 minutes, rotating every five minutes or until the corn in vibrant in color and the kernels are tender.
- Mix the salt and sugar, slather the corn (as much or as little as you want) in butter and sprinkle with the salt mixture.3 Tablespoons Ground Sea Salt, 3 teaspoons Sugar, Butter
- Dig. In.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You will all call me crazy, but Walmart Super Centers has great sweet corn in the growing season. In my area they put out large trash cans so you can take a peek at the fresh corn. I would not recommend packaged sweet corn without the husk, but if there’s a stack of fresh sweet corn give it a try.
Thanks for the tip, David!
The best corn is from the Farmers Market,it`s picked in the afternoon to be sold the next morning.We always buy yellow corn, the white lacks real corn flavor and is too sweet.We like corn that tastes that tastes like corn.So yeah quality is most important b/c garbage in=garbage out,same goes for meat and veg.
Great tips! Thank you so much for the advice!
When soaking the corn in the water, are the husks covering the corn or pulled back to expose the kernels?
Hi Karen! It shouldn’t matter. I like to peel the husk back to soak the, but it will work either way.
The best way to apply butter to a hot corn on the cob is to generously butter a piece of bread. Yes bread then place your cob on the bread and rotate the cob. Voila!
Ooohhhhh…I’ve never heard of that! I’ll have to try it!
You have tassels and silks confused. Lol. If you see tassels in the grocery store something is wrong.
Tassels are the male portion of the plant at the top. This part drops the pollen.
Silks are the female part that receives the pollen. They turn color after pollinating because they actually detach from the plant.
Also it is a misconception that evenly sized kernels will be better/sweeter. It depends on the genetics. Some of the sweetest corn I have ever had varied greatly in kernel size on the cob.
Just a little corn education from Wisconsin. Lol
Not even close. The best way to cook corn on the cob on the grill is this.
1) Put in a cooler filled with 1/2 cup sugar and water and let soak for about 4 hours.
2) Do not pull the husk or the silk off.
3) Put on hot grill turning frequently.
4) Throw it back in you cooler for an hour or two until you are ready to eat.
5) Peel back the husk and the silk.
6) It will be so sweet and good that you don’t even need butter or salt.
Cold corn on the cob? Did I not see a reheat step?
No ice in the cooler,I do the same thing to when I want to hold warm meat that`s been wrapped.Never tried corn though.
Thanks for the tips!
Such a interesting tricky! Although I never want to make thing complicated when grilling the corns but maybe I will give it a try. Besides, I believe the best grilled corn is also about the butter sauce we slather on the corn, I still remember I ate the best grilled corn in my life at a street food in a chilly night and the taste was so so good. Until now, I haven’t found out how to make that sauce, but well, maybe in the future I hope!
Was a mexican corn? Was the sauce white and a little buttery?
I don’t really remember though as they were finished cooking before the buyer gave me, but the sauce was kinda buttery.
– Natalie Ellis
Someone has probably caught this, but you say to fill the sink with cold water and then add 1-2 tablespoons of…water. Salt is what you meant to type, I’m sure. Thanks for sharing your tips!
Got it and fixed it!
I’ve never tried grilling corn before…so I appreciate the helpful tips and tricks!
Hope you enjoy!