How to Grill Corn on the Cob
This is one of my best tricks to grilling corn on the cob. It keeps the corn moist but also adds a nice light char if done right. Use this method on how to cook corn on the grill at your next BBQ!
I have a great little trick that will help you grill delicious corn on the cob. In fact, we grill corn no other way after using this method. I almost always use this method when feeding groups of people.
While you could easily boil or cook corn on the cob in the microwave, grilling corn brings out a different, richer flavor and adds that tasty char to the outside of the corn. Want to know my secret?
A Short Video on How to Grill Corn on the Cob
How to Grill Corn on the Cob
Step 1: Strip that corn down, baby. Remove the husk and little stringies.
Step 2: Wrap the corn in a damp paper towel. Not dripping but wet enough so you could squeeze a few drops out if needed. This gives the corn its own personal little steam bath while also allowing for it to get a bit crispy on the edges.
Step 3: Wrap it up tightly in foil.
Now repeat for however many cobs you’re making.
Step 4: Preheat grill to 350-400°F. (For gas grills, turn the burners to medium). Once the grill is warmed up, place the wrapped up corn cobs on the grill and close the lid. Let them cook for about 10 minutes. Now flip them over on the other side and give them another 10 minutes.
If you are only doing 3-4 ears of corn, reduce the cooking time by a few minutes.
Step 5: Remove them from the heat and unwrap them when they are ready to eat. Add a little butter, salt, pepper, parmesan cheese, or whatever blows your skirt up.
So delish!
Be sure to Pin the image below, so you can remember how to grill corn on the cob next time you need to…
What Should I Serve with Grilled Corn on the Cob?
Here are a few dishes that might go well with your grilled corn on the cob.
Southwest Chicken Kabobs
Mini Italian Burgers
Grilled Pork Tenderloin
Grilled Asparagus
Firecracker Asian Salmon
Recipe for Grilled Corn on the Cob
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The simplest trick to guarantee the best grilled corn on the cob that you’ll ever eat!
Ingredients
- 8–10 ears of corn
- 8–10 individual paper towels
- 8–10 pieces of aluminum foil
- 1/2 stick butter (more or less depending on number of ears of corn)
- Sea salt
- Ground black pepper
Instructions
- Strip the corn down by removing the husk and little stringies.
- Wrap each corn ear in a damp paper towel. Not dripping but wet enough so you could squeeze a few drops out if needed. This gives the corn its own personal little steam bath while also allowing for it to get a little crispy on the edges.
- Wrap each ear tightly in foil.
- Preheat grill to 350-400°F. (Burners on medium). Once grill is warmed up, place the corn on and close the lid. Let it cook for about 10 minutes. Then, flip them over on the other side and give them another 10 minutes. (Note: If you’re only cooking 3-4 ears, reduce the time by a few minutes on each side.)
- Remove them from the heat and unwrap them when you are ready to eat. Add a little butter, salt, and pepper. Or maybe add a little Parmesan cheese, too.
- Serve the corn warm and enjoy.
Make sure to check out our 30+ Real Food Grilling Recipes too!
This is our go to corn on the cob recipe. When we have guests and the next day they ask for the recipe, you know it’s good! We take the corn out of the foil and put on butter and chili lime powder from Trader Joe’s. DELICIOUS!
★★★★★
Was wondering if you could wrap in paper and foil a day ahead?
Totally!
This is fantastic!! I never thought of wrapping the ears with wet paper towels first. It made it so tender and sweet. This will be the only way of cooking corn on the cob from now on.
Thanks so much for sharing!
★★★★★
Wet/moist paper towels? YIKES! Please know I am no way trying to poo-poo your recommendation BUT please know that paper towels are treated with toxic substances such as formaldehyde which can leach onto your food when used in an application such as recommended above. A MUCH safer alternative and how I prepare our corn ears to be grilled is to run them under cold water ( after prepping them of course) slather butter/mayonnaise, wrap them in ( non-toxic) Parchment paper then wrap them again in foil. ( never foil alone – toxic). And BOOM….the BEST grilled corn you ‘Eva did set your choppers on!
Thank you for this tip! I’m going to try that.
Foil toxic? I’d like to see your sources for that. Never saw anything to that effect. I’ve been eating corn grilled in foil 5 months of the year for 60 years. Probably 4 or 5 times a week. And toxic paper towels? Show me the evidence. You are paranoid my friend.
★★★★
This was great! I was only grilling two cons for the hubby and I and it took 5 minutes each side. I did quarter turns instead of half flips. (First side 2.5mins., quarter turn clock or counterclockwise for another 2.5mins, etc.) My corn was very large so I did the full time.
Thanks for the tip of the .
★★★★★
Two cobs*
Tips for the papertowels.
You’re welcome! I’m glad to hear it was a success for you.
“Or whatever blows your skirt up…” ???