This Grilled Corn on the Cob recipe (no husk or foil) is incredibly simple. Place the corn directly on a hot grill and rotate it until all sides are heated and lightly charred — it really takes only about 20 minutes. This easy summer side pairs perfectly with burgers, hot dogs, steak and more.
Corn on the cob is one of the easiest things to grill. It requires very little prep and is hard to get wrong.
Yes, you can grill corn with the husks on or wrapped in foil, but it isn’t necessary. Removing the husks and grilling directly is quicker and delivers smoky, slightly charred kernels.
Why you should make this grilled corn recipe
- Minimal prep. Remove the husks (or buy pre-shucked corn), rinse and dry, then put the cobs on the grill.
- Customizable. Finish with melted butter, cheese, herbs, spices, or keep it plain — it adapts to many tastes.
- Versatile side. Works with burgers, hot dogs, chicken, pulled pork, steak — nearly any summer meal.
Although the method is simple, step-by-step instructions help. Below you’ll also find topping ideas and tips for leftovers.
Just one ingredient
- Fresh sweet corn on the cob — the only ingredient. Use yellow, white or bi-color corn.
How to grill corn on the cob without husks
(See the recipe block below for the full ingredient list, times and servings.)
What to do with leftover corn
If you have extra grilled corn, here are a few ideas to use it up:
- Mix kernels into a fresh avocado and tomato salad for a bright side.
- Add charred corn to a shrimp, avocado and corn salad for a more substantial entrée salad.
If you make this grilled corn on the cob without husks, please leave a rating and a comment to share how it turned out.
20 Minute Grilled Corn on the Cob (No Husk)
Equipment
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A grill
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A towel
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Tongs
Ingredients
- 4 corn on the cob
Optional toppings:
- melted butter (or coconut oil for dairy-free)
- smoked paprika
- chopped cilantro
Instructions
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Preheat the grill to medium heat, around 400°F. Remove husks and silk from the corn if needed. Snap off the stem, rinse each cob, and dry with a towel.
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When the grill is hot, place the cobs on the grate and close the lid. Cook for 4 minutes.
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Open the lid and rotate each cob a quarter turn. Close the lid and cook another 4 minutes. Repeat this two more times, rotating each time, until all sides have been grilled and the kernels begin to blacken slightly.
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Remove from the grill and serve immediately, plain or with your preferred toppings.
Notes
- The corn does not need to be boiled before grilling — simply remove the husks or use pre-shucked corn.
- Use tongs or an oven mitt to turn the cobs to avoid burns.
- All types of fresh sweet corn work — yellow, white, or bi-color.
- Grill until the kernels swell slightly and start to brown or blacken in spots.
- Avoid grilling frozen corn on the cob; it often becomes soggy after thawing.
- Topping ideas: chopped herbs (cilantro, parsley), cheeses (parmesan, cotija, queso fresco), butter or ghee (or coconut oil for dairy-free), lime juice, salt and pepper, chili powder, garlic powder, smoked paprika.
Nutrition
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Carbohydrates: 17 g
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Protein: 3 g