Grilled Corn in the Husk

The best part of grilling corn in the husk is that no one has to struggle with those stubborn pieces of silk that stick to the ears when you shuck raw corn.

It also makes a rustic and appealing presentation when you bring a platter of corn, still in the charred husk, to the table. The cooking process makes the silk come off in one fell swoop and the husk can be bent back behind the corn and tied, acting as a handle and turning the corn into finger food! Grilled Corn in the Husk

Serving Size - 1 person


6 ears of corn, unshucked Butter Kosher salt Freshly ground pepper Lime wedges, optional


Grilling Method: Direct/Medium Heat

Trim the silk ends of the corn with a pair of scissors. Fill the sink or bucket with cold water and soak corn, husk and all for 30 minutes. Shake excess water off of corn and take to grill.

Place corn directly on the cooking grate and grill for 10-15 minutes, turning occasionally until the outside is slightly charred and the inside is teamed and tender. The fresher the corn, the less time it will take to cook. Field-fresh corn will only take between 4-5 minutes to cook and fresh grocery-store corn will take closer to 10 minutes.

Remove from grill, serve in the husk and let everyone shuck their own corn. Serve with butter, salt and pepper and optional lime wedges, if desired.

SidesElizabeth Karmel