Grilled Corn on the Cob (No Husk)

When it comes to grilled corn, a lot of recipes overcomplicate it. This method skips the soaking, skips the mess, and gets you straight to juicy, tender corn with deeper grilled flavor in less time. If you want simple, straightforward grilled corn that actually tastes like it came off the grill (not steamed in the husk), this is it.

After years of grilling corn in different ways — in the husk, wrapped in foil, soaked in water — I always come back to this simple method. Shucking the corn first and brushing it with oil gives you the best char and smoky flavor without any extra prep work. It’s faster, cleaner, and honestly just more delicious. Once you try it, you won’t want to go back.

Why This Method Works

Grilling the corn without the husk gets it closer to the flame, which means more flavor and faster cooking. When you grill it in the husk, you’re essentially steaming the corn and not getting that true grilled taste.

Brushing it with oil instead of soaking it in water, keeps it juicy but still lets you get those signature grill marks. Plus, it’s way less messy. No dealing with soggy husks or piles of burnt leaves. It’s just clean, simple grilled corn done right.

Ingredients You’ll Need for Grilled Corn

Fresh corn on the cob: Look for ears with bright green husks and plump kernels. Fresh corn will give you the juiciest, sweetest results on the grill. You’ll can also grab the kind from the store where they’ve removed the husk for you.

Avocado oil: With its high smoke point, avocado oil is ideal for grilling. It helps the corn get lightly charred without burning or drying out.

Salt: A simple sprinkle of salt enhances the corn’s natural sweetness. I like using a flaky sea salt or coarse kosher salt.

Black pepper: Adds a little bit of warm, savory flavor to balance the sweetness.

Butter (optional): Brushing the corn with melted butter after grilling adds richness and gives it that classic, comforting flavor. Who doesn’t love some buttery corn?

Fresh thyme (optional): A sprinkle of thyme brings a light, herby note that pairs perfectly with the smoky grilled corn.

How to Grill Corn on the Cob

1. Preheat your grill to medium-high heat.
2. Brush the corn with avocado oil until it’s evenly coated, then season lightly with salt and pepper.
3. Grill them directly over the heat, turning every 2-3 minutes, until the corn is tender and slightly charred, about 8-10 minutes total.
4. Remove them from the grill and brush them with butter and a sprinkle of fresh thyme.

Tips for Success

Choose fresh corn: Look for bright green husks and plump kernels.

Turn often: Rotating every few minutes helps the corn cook evenly and get grill marks without burning.

Don’t overdo it: You want the corn tender with some char, not dried out.

Customize at the end: Add butter, herbs, Parmesan, or a sprinkle of chili powder if you want to change it up.

How to Store Leftover Grilled Corn

Fridge: Store leftover corn in an airtight container for up to 3 days.

Reheat: Toss it back on the grill for a few minutes or warm it in the oven wrapped in foil.

Repurpose: Cut the kernels off and toss them into salads, salsas, or pasta.

FAQs

Variations to Try

Once you’ve mastered the basic method, it’s easy to change up your grilled corn with simple toppings:

• Chili Lime Corn: Brush with melted butter and sprinkle with chili powder, fresh lime juice, and a little salt.
• Mexican Street Corn Style: After grilling, spread with a thin layer of mayo or sour cream, sprinkle with crumbled cotija cheese, a dash of Tajín, and chopped cilantro.
• Garlic Herb Butter: Mix softened butter with minced garlic and chopped fresh herbs (like parsley or thyme), then brush it over the hot corn.
• Parmesan and Cracked Black Pepper: Sprinkle freshly grated Parmesan and lots of cracked black pepper over the grilled corn right before serving.
• Smoky Paprika Corn: Dust with smoked paprika and a little sea salt for an extra smoky finish.

You can keep it simple or go a little bold. Either way, this method gives you the perfect base to make it your own.

How to Serve Grilled Roasted Corn

Grilled corn is one of those sides that goes with just about anything. Serve it fresh off the grill with a little butter and salt for an easy summer side, or use it as a shortcut ingredient in other recipes when you want to add a smoky, sweet flavor.

Here are a few ideas:

• Serve it alongside grilled chicken, burgers, ribs, or steak for an easy backyard dinner.
• Cut the kernels off and toss them into salads, like my Summer Corn Salad for a fresh, side dish.
• Use it in dips and salsas, like this Avocado Corn Salsa or my creamy Corn Dip.
• Add it to casseroles for a little smoky twist — it’s perfect in something like my Mexican Corn Casserole.

Whether you serve it straight from the grill or work it into another dish, grilled corn brings a ton of fresh summer flavor wherever it goes.

More Grilling Recipes You Might Like

• Grilled Peach Salad
• Honey Lime Grilled Chicken
• Easy Ranch Burgers
• Grilled Greek Chicken Kabobs

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