No barbecue is complete without good weather, great friends, and delicious grilled corn in the husk. Smoky, versatile, and an easy side dish to prepare.
One vegetable that screams summertime is corn. And what better way to prepare it than on the grill, in the husk? Grilling corn this way gives it a gorgeous and delicious char that’s easy to achieve, and you need just a couple of affordable ingredients.
Every barbecue needs some tasty, meat-free side dishes, and grilled corn on the cob (in the husk) is an easy winner. Easy to make, kid-approved, and when they’re in season, sweet, tender, and delicious. Feel free to give the salad a rest this time around and serve up some grilled corn in the husk instead.
Why You Will Love This Recipe //
- Grilling the corn in the husk makes the corn keep its natural sweetness and gives it a beautiful smokey flavor.
- A great source of nutrients and fiber.
- Such a versatile dish as it goes great with so many mains and you can also cut off the nibs and add them to salads, tacos, or any dish that could use some corn.
Ingredients //
The most important ingredient is the corn — obviously — but feel free to add to or substitute the butter and seasoning.
- 4 husks of corn
- 1 tbsp butter
- salt and pepper
How to Make Grilled Corn in the Husk // The Steps
Step 1: Gently fold back the leaves of the corn husk and remove the hairs, then fold them back.
Step 2: Soak the corn in water for 20 – 30 minutes.
Step 3: Set the grill to MED-HIGH heat.
Step 4: Pop the corn directly onto the grates and turn every 5 minutes, cooking for 20 – 25 minutes in total. Check that it is cooked by rolling back the husk and making sure the nibs are bright yellow all over. When they are ready, peel off the husk and top with butter, salt, and pepper.
Variations //
This is a versatile dish, and as delicious as the combo of butter, salt, and pepper is, don’t feel limited to these flavors. Here are some other ideas.
- Seasoning: Grilled corn in the husk is delicious with smoked paprika, chili powder, cumin, curry powder, or lemon pepper.
- Swap the butter out with oil: The butter is there for flavor and to help the seasoning stick, but it isn’t essential. If you’d rather opt for a healthier alternative, feel free to use olive oil instead.
- Condiments: Everyone likes their corn on the cob their own way, so lay out some different sauces to slather the corn in. You can use barbecue sauce, ketchup, A1, Worcestershire, salad dressing, really anything you like.
Serving Suggestions //
There are a million ways to serve corn in the husk. I like it as a side dish, but you can also repurpose the corn to use in other recipes. Here’s some dishes to serve your corn with (or in).
- Cornflake Chicken: A crispy and juicy main that will go great with any side dish. Serve some corn on the cob alongside and you have yourself the perfect meal.
- Oven-Roasted Beef Brisket: What goes better with tender, succulent beef brisket than a fresh and flavorful veggie side? Nothing.
- Grilled Salmon: Another delicious main dish that pairs beautifully with corn; if you already have the grill going, you might as well chuck some salmon on it for a well-rounded meal.
- Easy Corn Chowder: Leftover corn can be added into this delicious chowder for a fresh and smoky flavor. Easy to make, even easier to gobble up.
- Hot Corn Dip: Another tasty way to use up any leftover corn. Just cut the kernels off of the cob and repurpose them in this dip.
FAQs //
Soaking your corn before cooking ensures that the husks don’t burn or catch fire. It’s not an essential step, but if you decide not to soak your corn first, you will need to lower the temperature quite a bit.
Either type should be absolutely dine. You can also cook your corn in the husk over a wood fire, if preferred, for an extra smoky flavor.
The color of the corn should be a vibrant yellow. You can also check that the kernels are tender by piercing them with a fork. If you feel resistance, they may not be fully cooked yet.
How to Store Grilled Corn in the Husk //
Let your leftover corn in the husks cool completely before you store them. Leave the husks over the corn to preserve freshness and seal them up individually in plastic wrap. You will want to store them in the refrigerator rather than the freezer, as the texture may become mushy when defrosting.
Eat any leftovers within 2-3 days (ideally by the 2-day mark). You can reheat your corn on the grill, in the oven, on the stove, or in a microwave until warmed through.
Grilled Corn in the Husk
Ingredients
- 4 husks of corn
- 1 tbsp butter
- salt and pepper
Instructions
- Gently fold back the leaves of the corn husk and remove the hairs, then fold them back.
- Soak the corn in water for 20 – 30 minutes
- Set the grill to MED-HIGH heat.
- Pop the corn directly onto the grates and turn every 5 minutes cooking for 20 – 25 minutes in total. Check that it is cooked by rolling back the husk and making sure the nibs are bright yellow all over. When they are ready, peel off the husk and top with butter and salt, and pepper.
Notes
Nutrition
