It wouldn’t be summer without roasted corn! Learn how to cook it 2 ways—in and out of the skin—so it’s sweet, juicy, and beautifully charred.
Roasted corn on the cob is one of the highlights of summer. It’s sweet and juicy, with a satisfying crunch and smoky char from the hot grill grates. It will be on the menu every BBQ and cooking I’m hosting for the next two months, and I hope you’re planning to do the same for all your gatherings. Fresh corn season will be gone before we know it! Let’s enjoy it while we can.
Below, I share two methods for how to grill corn on the cob—in the husk and out. The first method yields super-juicy, bright yellow beans, while the second delivers distinct char marks and a stronger smoky flavor. Both easy and delicious. Pass the butter, salt, and pepper!
How to Roast Corn on the Cob (2 Ways!)
You can cook roasted corn on the cob in two ways: in the husks and out of them. I am sharing both methods below. What you choose depends on how you like your corn and whether or not it’s still on the husks when you buy it.
In Husks
When you cook roasted corn on the cob in the husks, they absorb the moisture around the cobs, which partially steams the corn. This makes the corn kernels very juicy and sweet, without any direct char to them. Here’s how to do it:
- Remove the silk. Peel the skins off each ear of corn, leaving them attached to the base. Remove as much silk as possible.
- Soak the corn. Pull the husks back over the corn, and soak the cobs in cold water for 10 minutes. This step prevents the husks from burning too much on the grill. After soaking, drain and dry.
- Roast corn in husks over medium-high heat. Rotate the cobs every 3 to 5 minutes, until all sides of the corn are cooked. The whole process will take about 15 minutes.
Remove the corn from the grill, tie off the husks, and dig in!
Without Husks
If you like your grilled corn to have a dark, smoky char (or if you buy fresh corn without the husk), this method is for you!
- First, shuck the corn. Remove the husks and silks.
- Next, roast the corn. Place the ears directly on a grill over medium-high heat. Turn the corn every 3 to 5 minutes. You want the kernels to cook on all sides and for light grill marks to form. The whole process should take about 15 minutes.
A note about this method: It’s easy to overcook grilled corn this way. Those grill marks look good, but when they’re on most kernels, the corn becomes dry. For the best texture and flavor, cook the corn until light char marks form and the kernels are bright yellow.
And one more option…
If you like the look of the roasted corn in these photos, use the husk-off method for cooking corn, but don’t remove the husks!
- Instead, tie them up while you cook, and use them as a handle when you eat.
- If you are going to try this method, I recommend it soak the corn in cold water for 10 minutes so that the husks do not burn on the grill. Pat dry before placing the corn on the hot grill grates.
How to Serve Roasted Corn on the Cob
Grilled corn on the cob is a perfect side dish for a summer BBQ. Serve it with cooking favorites veggie burgers, black bean burger, and vegan hot dogs along with other classic side dishes such as pasta salad, broccoli salad, and coleslaw.
When it comes to seasonings, you can’t go wrong with butter, salt, and freshly ground black pepper. Not feeling the butter? Slather the corn with the mayo, dust it chili powder, and sprinkle it with Cotija cheese for an elotes-inspired twist. Serve with a squeeze of lime juice!
Flavored Butters for Roasted Corn
A really fun way to add extra flavor to a roasted corn recipe is to make a compound butter.
I have four herb compound butter recipes on the blog, all of these will add a wonderfully fresh kick to roasted corn! This garlic butter it will be very tasty and delicious too.
Another good option is a quick cilantro lime butter. Make this by mixing 1/4 cup softened unsalted butter with 2 tablespoons finely chopped cilantro, 1/4 teaspoon lime zest, and 1/2 teaspoon sea salt. Use it right away, or roll it into a log, wrap it in parchment paper, and store it in the fridge until you’re ready to eat!
More Favorite Corn Recipes
If you’d like to learn how to roast corn on the cob, try one of the easy corn recipes below:
Roasted Corn
Serving 4 until 8
Learn how to grill corn on the cob two ways—inside and outside the husk! Choose the first method if you want your corn sweeter and juicier, and choose the second if you want it smoky and charred. Serve with butter, salt, and pepper, or try one of the seasoning suggestions in the post above.
- 4 to 8 ears of fresh sweet corn
- butter
- Sea salt and freshly ground black pepper
Prevent your screen from going dark
Husk-on method
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Peel the husks off the corn, leaving them attached to the base of each ear of corn. Remove the silks as best you can and close the husks over the kernels again. Soak the corn in a large pot of cold water for 10 minutes. This will prevent the husks from burning too much on the grill. Drain and dry.
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Preheat the grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until the corn is cooked on all sides, about 15 minutes. Remove from the grill and tie the husks to use as handles. Serve with butter, salt, and pepper.
Husked method
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Wash the corn and remove the silks.
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Preheat the grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks have formed, about 15 minutes. Remove from grill and serve with butter, salt, and pepper.