About this recipe

Sweet, smoky, and perfectly charred — this classic grilled corn on the cob is a summertime staple. Cooked directly on the grill in its husk for a steamy, tender interior with just the right amount of char, then finished with butter and a sprinkle of salt. Simple, reliable, and absolutely delicious every time.

Instructions

1. 1

   Soak the corn (husks on) in a large bucket or sink filled with cold water for at least 15 minutes. This prevents the husks from burning too quickly on the grill and helps steam the corn from the inside.

2. 2

   Preheat your grill to ^[medium-high heat], about ![400–425°F]. Clean the grates well with a grill brush.

3. 3

   Remove the corn from the water and shake off the excess. Peel back the husks carefully — but do not remove them — and pull out as much of the silk as you can. Fold the husks back up over the corn to cover the kernels.

4. 4

   Place the corn directly on the grill grates. Close the lid and grill for 15–20 minutes, turning every 5 minutes, until the husks are charred and the kernels feel tender when gently pressed through the husk.

5. 5

   Remove the corn from the grill and let it rest for 2 minutes — it will be very hot. Carefully peel back and remove the husks and any remaining silk. Use a kitchen towel to protect your hands.

6. 6

   For extra char and flavor, place the husked corn back on the grill over direct heat for 2–3 minutes, turning occasionally, until lightly caramelized and charred in spots.

7. 7

   Immediately rub each ear generously with softened butter. Season with kosher salt and freshly ground black pepper. Garnish with chopped fresh parsley if desired. Serve hot.