Grilling Corn on the Cob in the Husk
Learn how easy it is to grill corn in the cob in the husk for your next cookout. Tender corn with a spicy kick melts in your mouth. You won't leave one kernel on the cob.
Servings 4
Calories 319kcal
Equipment
- Grill
- Bucket to soak the corn so the husks are fully saturated with water before grilling
- Kitchen Twine to tie the husks for the last minutes of grilling
- Food Safe Gloves to protect your hands when shucking the hot cobs
Ingredients
Corn on the Cob in the Husk
- 4 ears Corn on the Cob in the husk
Dressing
- ½ cup Olive Oil
- 2 cloves Garlic
- 2 tbsp BBQ Seasoning use your favorite
- ½ tsp Red Pepper Flakes
- 1 tsp Kosher Salt
- 1 tsp Coarse Black Pepper
Instructions
Dressing
- Measure 1/2 cup of olive oil and add the salt and seasonings to the cup. Mix well and set aside. Do this first so the flavors have time to meld.
Corn on the Cob in the Husk
- Cut off the ends of the corn to get flat, clean edges. Place the corn in a bucket of water and make sure it is fully submerged in water for 30 minutes up to 4 hours. This ensures the husks are fully soaked and won't catch fire during grilling.
- After at least 4 hours of soaking, preheat the grill to 375-400°F. Remove the corn from the water and let it drain.
- Place the corn straight on the grill grates and grill for 20 minutes, turning every 5 minutes so it doesn't burn.
- After 20 minutes, remove the corn from the grill, pull the husks back and tie them with kitchen twine. Baste the corn with the olive oil dressing and it back on the grill.
- Keep brushing the dressing on the corn on all sides for about 5 minutes. Serve hot!
Notes
Choosing the Best Corn: Feel the ends of the ears of corn before you buy them, to try and make sure that each cob is fully filled out. The kernels should feel plump and close together.
Buy pieces of corn that are all roughly the same size so that they cook in the same amount of time. Do not peel back the husks.
Look for corn with moist, sticky silks that still look fresh.
Add a little bit of salt to your soaking water to give the corn a light brine and add some flavor.
If you don't have access to corn still in the husk, try our tutorial for grilling corn on the cob in foil instead.
Remove the husks from your leftover corn and refrigerate it on the cob, in an airtight container or sealed plastic zipper bag. It will keep for up to one week.
Remove the corn from the cob using a sharp knife, and place it in an airtight container or bag if preferred.
Cooked corn on the cob or trimmed corn can be frozen for up to six months in a deep freeze, as long as it is in an airtight container.
Reheat grilled ears of corn in the microwave for 20-30 seconds or toss it in a pot of boiling water for one to two minutes.
Corn that has been trimmed off the cob can be reheated in a microwave-safe bowl with butter for one or two minutes or reheated on a cooktop with heavy cream, butter, salt, and pepper for a special treat.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 17g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Sodium: 600mg | Potassium: 254mg | Fiber: 2g | Sugar: 6g | Vitamin A: 243IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg