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An ear of grilled corn on the cob ready to eat.

How to Grill Corn on the Cob

The simplest trick to guarantee the best grilled corn on the cob that you’ll ever eat!

Yield: 8 1x
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes


  • 810 ears of corn
  • 810 individual paper towels
  • 810 pieces of aluminum foil
  • 1/2 stick butter (more or less depending on number of ears of corn)
  • Sea salt
  • Ground black pepper

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  1. Strip the corn down by removing the husk and little stringies.
  2. 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.
  3. Wrap each ear tightly in foil.
  4. 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.)
  5. 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.
  6. Serve the corn warm and enjoy.
© Author: Polly Conner
Cuisine: American Method: Grilled