Grilled Corn Deserves Better—Here’s How to Do It Right

Grilled corn is virtually synonymous with sunny, bright days. Chomping into a buttery, salty cob is a sure sign that summer has indeed arrived. And while there are several ways to cook corn—boiled, steamed, roasted, even microwaved—grilling is hands-down my favorite. 

When it comes to grilling corn, people have strong opinions on how best to do it. Some keep the husks on, letting the corn steam inside its natural wrapper. Others shuck the ears and wrap them in foil for a similar effect. Then there are those who throw caution to the wind and toss fully shucked ears straight over a blazing-hot fire. Each method has its pros and cons: 

In-husk or foil-wrapped corn traps steam as it cooks, keeping it juicy, but it misses out on smokiness and browning, and the caramelized flavor that comes with that browning.

Direct-grilled shucked corn delivers char and imparts a caramelized flavor, but the intense fire often dries out the kernels quickly, leaving them shriveled and tough, or worse, straight-up burnt.

But if you want smoky and blistered corn without sacrificing juiciness, there's a better way.

The Best of Both Worlds: My Go-to Grilling Method

This technique threads the needle between those extremes. It's simple, controlled, and delivers everything great about grilled corn, without the shriveled chew. The method is the same whether you are cooking on a gas or charcoal grill. Here's how it works:

1. Start with fully shucked corn. No husks. No foil.
2. Set up a two-zone grill (one side hot, the other cooler).
3. Begin on the cooler side, with the lid closed, rotating the corn occasionally, for approximately 10 to 15 minutes. This allows the kernels to soften gradually while the sugars start to concentrate.
4. Finish over high heat, just long enough to blister and brown the outside, about 3 to 5 minutes.

With no husks or foil in the way, the corn picks up deep char while staying juicy and plump. It's the best of both worlds—smoky and sweet, tender and crisp.

The Best Way to Serve Grilled Corn

Roll the hot cobs in copious amounts of butter, shower with almost too much flaky salt, and take that first bite while they're still dripping and warm. You can also add lime, harissa, mayo, cheese, or whatever else speaks to you—but honestly, the simple butter and salt route is what I end up craving every corn season.

For a summer-defining bite, few things come close.