Skip to content
The Best Tips for Grilling Sweet Corn

The Best Tips for Grilling Sweet Corn

I can't remember a summer that didn't include eating fresh ears of corn on the cob in the backyard with my family. Grilled corn on the cob can be eaten right off the grill or you can cut the kernels off and use them in salads and side dishes. Try my favorite tips and tricks for grilling corn.

Picking Corn

Whether you're buying your corn from a farmers market or a grocery store, there are three things to keep in mind when you're picking your corn.

Make sure your corn has:

  • A firm, green husk- Feel the corn to make sure there are no missing kernels and if the husk is brown, the corn is old and you don't want to eat it.
  • No soft/mushy spots or brown holes- Look your corn over carefully. Brown holes near the top indicate insects may have gotten into the corn.
  • Light brown and sticky tassels- Brown/gold and sticky tassels mean it's worth the hassle!

Grilling Corn

  • Grilling in foil: This is the best method if you want to infuse the corn with oil and spices. Start by shucking the corn and wrapping it in foil. Cook on the grill for 15 minutes, rotating every 3-4 minutes.
  • Grilling with husks on: Remove any dry outer leaves from the husk but not the silks before placing them on the grill. Cook for 15 minutes, making sure to rotate every 3-4 minutes. Grilling with the husk on adds a smoky flavor to the corn inside.
  • Grilling with husks off: To start, shuck your corn cobs. Then place the cobs directly on the grill and cook for 10 minutes. Make sure to rotate them every 3-4 minutes.


Source: Parente, Carrie. “How to Grill Corn: A Guide to Buying and Cooking Corn on the Grill.” Today, NBC Universal, 1 July 2020,

Previous article We are collecting children shoes from now until July 28!


Mike Lake - July 23, 2020

I prefer removing the husks prior to grilling corn; I don’t like the flavor of burnt husks. Before grilling the corn, I brush it with a light coat of butter and season the corn. Do not use margerine or oil to make the seasoning adhere; you’ll have flaming ears of corn. When you boil corn in water, a good portion of the sugar in the corn ends up in the water. When you grill it, the sugar caramelizes in the corn, preserving its natural sweetness. The other big point is that you should not remove the corn husks until you are ready to cook the corn. Once the husks are removed, the sugar to starch conversion rate more than triples. This is why you should never buy those packages of “fresh” corn with the husks removed.

Leave a comment

Comments must be approved before appearing

* Required fields