How to Cook Corn on the Cob (Three Ways!)

Grilled corn on the cob bursts with sweet-and-savory flavor and takes just 5 minutes or less. Learn how to grill corn so it’s perfectly charred with our three easy methods, no grill necessary!

Grilled corn on the cob was one of my go-to summer snacks growing up in Egypt. Some street vendors specialized in the crispiest, fluffiest falafel. Others sold ice-cold hibiscus tea on a sweltering day. Some set up right on the boardwalk by the beach and grilled fresh, raw corn directly over open flames - no fancy grills required. 

At home, my family just threw the corn directly on the gas burner! Easiest thing ever. This grilled corn recipe shows exactly how my family did it, depending on our mood. Each method boasts that delicious BBQ flavor that we loved so much about those beachside vendors.

This grilled corn on the cob recipe cooks the corn without its husk. I find that grilling corn with the husk prevents it from getting nice and charred. And for the same reason, I do not cover my corn in foil. I also love to keep the corn’s natural sweetness, so I don’t dull the flavor by boiling it first.

Table of Contents

1. Grilled Corn Ingredients
2. How to Grill Corn
1. On an Outdoor Grill
2. On the Stovetop
3. Using a Grill Pan
3. How to Husk Corn
4. Should You Boil Corn Before Grilling?
5. Tips for Buying the Best Corn
6. How to Serve Grilled Corn
7. How to Store Leftover Grilled Corn
8. Also On the Menu: Make these Recipes for a Mediterranean-Style BBQ
9. Grilled Corn on the Cob Recipe

Grilled Corn Ingredients

You only need one thing to make this grilled corn on the cob: corn! You can dress it up how you like from there. I like Aleppo pepper and lime. Aioli, cheese like parmesan or feta, extra virgin olive oil, flaky salt, and black pepper or chili flakes are also great options. Here's what I use for this recipe:

• Corn: Each ear should be shucked and cleaned of corn silk. You can grill as many as you like!
• Lime: Lime halves are run down the side of the corn after it's cooked to add flavor.
• Red pepper flakes: Personally, I like to use Aleppo pepper. Use as little or as much as you'd like to add flavor.

How to Grill Corn

There are two methods I like to make the sweetest, most perfectly charred grilled corn on the cob.

On an Outdoor Grill

• Preheat your grill to high. Once it’s very hot, about 10 minutes, arrange the corn on the grates and cook until charred to your liking.
• Turn. Turn the corn often to cook and char all sides. This should take about 10 minutes in total.

On the Stovetop

• Char the corn. Place one ear of husked corn over the flames of your burner on medium-high heat. 
• Turn. Using a pair of long, heat-safe tongs, turn the ear occasionally until the corn is charred on all sides to your liking, about 4 to 5 minutes in total. As the corn cooks, it will pop and sizzle. That’s normal, but be sure to stand back for your safety.

Using a Grill Pan

• Preheat your grill pan to high. Once it’s very hot, about 5 minutes, arrange the corn on the pan, cooking in batches to avoid overcrowding (overcrowding steams the corn and makes it less delightfully springy in texture).
• Turn. Turn the corn often to cook and char all sides. This should take about 10 minutes in total.

No matter your method, season the corn while it’s still warm for the best flavor. I run a cut lime all over the corn and sprinkle with Aleppo pepper for a mild kick.

How to Husk Corn

To make grilled corn on the cob, you must first remove the corn’s husk and silk–the long, thin strands surrounding the kernels. This allows it to char more quickly and easily. Here’s how you do it:

• Remove the outer leaves. Hold the corn cob firmly at the top with one hand. Use your other hand to peel away the outermost leaves of the corn husk, one layer at a time.
• Remove the silk. Gently peel back the remaining leaves to expose the silk strands underneath. Grasp the silk at the top and pull it downward until you’ve removed it completely. A few strands here and there are okay–you don’t need to drive yourself crazy.
• Trim the stem (optional). You can trim the top and bottom of the cob for a neat appearance, but this is just for show! Leave them on for a more rustic look. 

Should You Boil Corn Before Grilling?

You don’t need to boil corn before grilling. You also don’t need to soak or steam it!

Some grilled corn recipes boil the corn to avoid cooking the corn for too long and drying out the kernels. The secret? High heat! Charring raw corn quickly over high heat will ensure the kernels stay juicy and allow their natural flavors to shine.

Tips for Buying the Best Corn

Learning how to grill corn on the cob starts with the perfect ear of corn. Keep these tips in mind to select the freshest corn on the cob at the market:

• Bright green husks: The freshest corn has bright green husks that feel slightly damp - not yellow or dry.
• No holes: If you see any small brown holes, that's a sign of insects and should be avoided.
• Firm throughout: When you gently squeeze the corn, it should be firm throughout the entire cob. There should be no soft softs or parts that clearly do not have corn kernels.
• Light brown or gold top: The tassel (the corn silk peeking out at the top) should be light brown or gold and slightly sticky and smell sweet. If the tassel is dry, black, or mushy, choose a different piece of corn.

Storage: Store corn on the cob at room temperature if you'll be cooking it the next day, or in the crisper of your fridge for up to 5 days.

How to Serve Grilled Corn

The grilled corn on the cob's charring adds a smoky flavor to the sweet corn, which I love. You can leave it at that and serve as a simple side, perhaps drizzled with some nice extra virgin olive oil, flaky salt, and a grind of black pepper.

You can also top this grilled corn with any of your favorite herbs or cheese (feta is a great option), or even a lemony, garlicky handmade aioli.

My favorite way to serve grilled corn, though, is with a squeeze of fresh lime juice and a sprinkle of Aleppo pepper. The smoky charred kernels, heat from the Aleppo and citrus all combine perfectly for a mouth-watering snack.

How to Store Leftover Grilled Corn

The best grilled corn on the cob is enjoyed immediately while it’s still fresh and warm. If you do have leftovers, you can store them in the fridge for up to 3 days.

I don't recommend reheating grilled corn. Instead, remove it from the cob and enjoy it in salads or salsa. Give it a new life by turning it into this grilled corn salad. Or, use the charred corn kernels to add a depth of flavor to this black bean and corn salad, or grilled salmon with mango salsa.

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