Cook corn in husk on grill: Step-by-step recipe, cooking temperature and time, calorie content of the dish

How to Cook Corn in the Husk on the Grill (Chef Method)

Lock in moisture, enhance sweetness, and infuse a subtle smokiness — all with no boiling, no foil, and no fuss.

---

Ingredients:

• Fresh ears of corn in the husk
• Water (for soaking)
• Optional: butter, salt, herbs, chili flakes, lime (for serving)

---

Step-by-Step Instructions:

1. Choose Fresh Corn

• Look for ears with bright green, tightly wrapped husks and moist, golden silk.
• The fresher the corn, the sweeter and juicier it will be.

---

2. Soak the Corn (Optional but Recommended)

• Submerge the whole ears (in husk) in cold water for 15–30 minutes.
• This helps the husk steam the corn and prevents burning.
• Tip: Add a pinch of salt to the soaking water for a subtle flavor boost.

---

3. Preheat the Grill

• Heat your grill to medium-high (about 375–450°F / 190–230°C).
• You want a nice balance of flame and heat — enough to char the husk but not scorch the kernels.

---

4. Place Corn Directly on the Grill

• Shake off excess water and place the soaked corn directly on the grill grates.
• Grill for 15–20 minutes, turning every 5 minutes.
• The husk will become charred on the outside — this is good! Inside, the corn is steaming to perfection.

---

5. Check for Doneness

• Peel back a small section of husk to check if the kernels are bright yellow, tender, and juicy.
• If needed, grill for an extra few minutes.

---

6. Remove and Let Cool Slightly

• Use tongs to take the corn off the grill. Let rest for 5 minutes — it will be very hot inside.
• The husk also makes a natural “handle” for serving.

---

7. Peel and Serve

• Strip off the husk and silk (they come off easily after grilling).
• Brush with butter, sprinkle with salt, or get creative:
  • Chili-lime butter
  • Garlic-herb compound butter
  • Parmesan and smoked paprika
  • Mexican-style with mayo, cotija, lime, and chili powder (elote)

---

Chef’s Tip:

Grilling corn in the husk is like nature’s steam bag — it preserves moisture and natural sugars. For extra char, finish by placing the shucked corn back on the grill for 1–2 minutes.

Benefits of Grilling Corn in the Husk

Grilling corn in the husk is not just traditional — it’s a technique that delivers exceptional flavor, texture, and ease. Here’s why chefs and grillmasters love it:

---

1. Locks in Moisture

The husk acts like a natural steamer, trapping moisture inside. This keeps the kernels juicy, tender, and plump — never dry or chewy.

---

2. Enhances Natural Sweetness

Slow, gentle heat inside the husk allows the corn’s natural sugars to caramelize slightly, intensifying the flavor without burning.

---

3. Adds Subtle Smokiness

As the outer husk chars, it imparts a delicate smoky aroma to the corn without direct contact with the flame — a clean, elegant grilled flavor.

---

4. No Need to Peel or Pre-Boil

You can grill the corn exactly as it is — no husking, no foil, no boiling beforehand. It’s simple, rustic, and saves time.

---

5. Easy Cleanup

The husk protects the kernels during grilling and peels away easily afterward — taking most of the silk with it. Less mess, more flavor.

---

6. Versatile for Flavored Butters & Toppings

Once grilled, the corn is a perfect canvas for finishing touches like herb butter, chili-lime salt, parmesan, or elote-style toppings.

---

7. Visually Appealing & Fun to Serve

Grilled corn in the husk looks rustic and dramatic — perfect for summer cookouts, BBQs, or family gatherings. It also makes a great handheld food for guests.

How to Choose the Best Corn for Grilling in the Husk

The secret to incredible grilled corn starts long before the grill is hot — it begins with selecting the freshest, sweetest ears. Here’s how to pick perfect corn like a pro:

---

1. Look for Bright Green Husks

• Choose ears with vibrant green husks that are tight and snug around the cob.
• Avoid husks that are yellowing, dry, or peeling away — they indicate old or dried-out corn.

---

2. Feel for Full, Firm Kernels

• Gently squeeze the cob through the husk. It should feel firm and full from top to bottom — no soft spots or gaps.
• This means the kernels are fully developed and juicy.

---

3. Check the Silk

• The silk (the tassels sticking out of the top) should be light brown or golden, slightly sticky, and not overly dry or blackened.
• Dry, brittle silk is a sign the corn is past its prime.

---

4. Avoid Worm Holes or Mold

• Look at the top of the ear — avoid any corn with signs of mold, rot, or small holes that may indicate insects.

---

5. No Need to Peel Back the Husk at the Store

• Peeling back the husk can damage the corn and dry it out. If you follow the signs above, you won’t need to open it.

---

6. Prefer Local and In-Season Corn

• Fresh-picked, local corn (often found at farmer’s markets or roadside stands) tends to be sweeter and more flavorful than supermarket corn shipped long distances.

---

Chef’s Tip:

If grilling the same day, don’t refrigerate the corn — it’s best grilled at room temperature. If storing overnight, keep it in the fridge, unpeeled, inside a plastic bag to retain moisture.

Best Spices and Seasonings for Grilled Corn in the Husk

Grilling corn in the husk enhances its natural sweetness — and the right seasonings take it to the next level. While the corn is grilled plain in its husk, the magic happens after peeling, when it’s time to dress and serve. Here are top flavor ideas:

---

1. Classic Butter and Salt

• Melted unsalted butter with a pinch of sea salt
• Simple, timeless, and lets the corn flavor shine

---

2. Chili Powder and Lime

• Sprinkle chili powder or smoked paprika
• Add a squeeze of fresh lime juice
• Optional: a dash of cayenne for heat
• Great for a Mexican-inspired flavor

---

3. Garlic Herb Butter

• Mix butter with:
  • Garlic (minced or powdered)
  • Chopped parsley, thyme, or cilantro
  • A touch of lemon zest
• Brush on hot corn for aromatic depth

---

4. Parmesan and Black Pepper

• Grated Parmesan cheese, freshly cracked black pepper, and butter
• Optional: add a little garlic or truffle salt for a gourmet twist

---

5. Cajun or Creole Seasoning

• A blend of paprika, garlic powder, onion powder, cayenne, oregano, and thyme
• Adds smoky heat and bold flavor
• Great with butter or a drizzle of olive oil

---

6. Elote-Style (Mexican Street Corn)

• After grilling, slather with:
  • Mayonnaise or crema
  • Crumbled cotija cheese
  • Chili powder
  • Lime juice
  • Cilantro
• Messy, flavorful, and irresistible

---

7. Sweet & Spicy Honey Butter

• Melted butter + honey + a pinch of cayenne or smoked chili flakes
• Perfect balance of sweet and heat

---

Chef’s Tip:

Always season the corn after peeling, while it’s still hot. The residual heat helps melt butter and absorb flavors. Use a brush or roll the cob directly in your spice mixture for even coating.

Grilling Temperature for Corn in the Husk

Cooking corn in the husk on the grill is all about balancing heat — enough to gently steam the kernels inside while lightly charring the outer husk for that signature smoky flavor.

---

1. Ideal Grill Temperature:

• Medium to Medium-High Heat
• Target surface temp: 375°F to 450°F (190°C to 230°C)
• This range is hot enough to cook the corn through without burning the husk too quickly.

---

2. Direct Heat vs. Indirect Heat:

• Direct Heat: Place corn directly over the flame or coals. Great for quick charring — rotate every 5 minutes.
• Indirect Heat: For a gentler cook (especially with large ears), place the corn on the side of the grill or upper rack to prevent scorching.

---

3. Cooking Time:

• 15–20 minutes total, turning every 4–5 minutes
• Husk will darken and char, but that’s part of the flavor
• Inside, the steam will cook the kernels to tender perfection

---

4. Signs It’s Ready:

• Husk is charred and dry on the outside
• Corn feels soft when pressed with tongs
• Kernels are bright, plump, and tender when peeled back

---

Chef’s Tip:

For extra flavor and moisture, soak the corn (in husk) in water for 15–30 minutes before grilling. This prevents the husk from burning too fast and adds natural steam during cooking.

Grilling Time for Corn in the Husk

When grilling corn in its husk, you’re essentially steaming it inside its natural wrapper while adding a touch of smoky char from the grill. Here’s how long it takes to cook it just right:

---

1. Total Cooking Time:

15 to 20 minutes over medium to medium-high heat (375–450°F / 190–230°C)

---

2. Turn Regularly:

• Turn the corn every 4 to 5 minutes to ensure even cooking and to prevent the husk from burning too quickly on one side.
• The husk will gradually become charred and dry, while the inside steams to tender perfection.

---

3. Signs It’s Done:

• The outer husk is dark brown or blackened, possibly with a few burnt spots — that’s normal.
• The corn inside should feel soft when gently squeezed with tongs.
• Peel back a bit of the husk to check: kernels should be bright yellow and tender.

---

4. Optional Finishing:

• If you want more char directly on the kernels, peel the husk back (carefully — it’s hot) and grill the exposed corn for 1–2 extra minutes to get a smoky sear.

---

Chef’s Tip:

If the corn is particularly large or if you’re grilling at a lower temp, allow up to 25 minutes. Just keep rotating and checking for tenderness.

Calories in Grilled Corn in the Husk

Grilling corn in the husk preserves its natural sweetness and moisture without needing oil or butter during cooking — which means the calorie count stays low and clean.

---

1. Plain Grilled Corn (No Toppings):

• 1 medium ear of corn (about 90–100g kernels):
  Approx. 90–100 calories

---

2. Macronutrient Breakdown (per medium ear):

• Carbohydrates: 19–22g
• Sugar (natural): 6–7g
• Fiber: 2–3g
• Protein: 3–4g
• Fat: Less than 1g (if no butter or oil is added)

---

3. With Common Toppings (Optional Calories):

• 1 tbsp butter: +100 calories
• 1 tbsp mayonnaise (elote-style): +90 calories
• 1 tbsp grated cheese (Parmesan, cotija, etc.): +20–30 calories
• Lime juice, herbs, spices: Negligible calories

---

Chef’s Tip:

For a flavorful but lighter option, brush with a mix of lime juice, chili powder, and a touch of olive oil — big taste, fewer calories.

What to Serve with Grilled Corn in the Husk

Grilled corn is smoky, sweet, and juicy — the perfect summer side. Here are delicious pairings that complement its flavor and texture beautifully:

---

1. Grilled Meats

• Steak, burgers, or ribs
• Grilled chicken with citrus or BBQ marinade
• Sausages or hot dogs — a classic backyard combo

---

2. Seafood

• Grilled shrimp skewers with lime and garlic
• Salmon with herbs or a honey glaze
• Fish tacos with corn on the side or mixed into salsa

---

3. Salads

• Tomato, cucumber, and feta salad with fresh herbs
• Avocado and black bean salad for a southwestern twist
• Coleslaw with a tangy vinaigrette or creamy dressing

---

4. Toppings for the Corn Itself

• Butter + sea salt (classic)
• Chili powder + lime juice
• Mexican-style (elote): mayo, cotija cheese, lime, chili powder
• Garlic herb butter or parmesan and black pepper

---

5. Side Dishes

• Baked potatoes or potato salad
• Grilled vegetables like zucchini, bell peppers, or asparagus
• Mac and cheese or cheesy grits for comfort-food flair

---

6. Breads and Dips

• Garlic bread or cornbread
• Hummus, guacamole, or bean dips for a party-style spread
• Tortilla chips and salsa — especially with corn folded into the salsa

---

Chef’s Tip:

For a colorful summer platter, serve grilled corn alongside a mix of proteins, greens, and one bold sauce — like chimichurri, pesto, or chipotle crema.

Step-by-step guide to several flavor-packed variations of grilled corn in the husk

---

1. Classic Grilled Corn in the Husk

Flavor: Pure and simple, naturally sweet and smoky

Steps:

1. Choose fresh ears of corn with green husks
2. Soak in water for 15–30 minutes
3. Grill over medium heat for 15–20 minutes, turning every 5 minutes
4. Peel, brush with butter, and sprinkle with salt

Serve with: Steaks, grilled chicken, or summer salads

---

2. Garlic Herb Butter Corn

Flavor: Savory, aromatic, and fresh

Steps:

1. Grill corn in the husk (see Classic method)
2. Mix softened butter with minced garlic, parsley, thyme, and salt
3. After grilling, peel and slather the hot corn with the garlic herb butter

Optional twist: Add lemon zest or a touch of chili flakes for brightness and heat

---

3. Mexican Street Corn (Elote Style)

Flavor: Creamy, tangy, spicy, and salty

Steps:

1. Grill corn in the husk
2. Mix together:
   • 2 tbsp mayonnaise
   • 1 tbsp sour cream or Mexican crema
   • Crumbled cotija cheese
   • Lime juice
   • Chili powder
3. Peel corn, brush with mayo mixture, roll in cheese, and finish with extra lime and chili

Serve with: Tacos, grilled meats, or rice bowls

---

4. Smoky Paprika and Parmesan Corn

Flavor: Earthy and umami-rich

Steps:

1. Grill corn as usual
2. Combine melted butter with smoked paprika and a pinch of garlic powder
3. Peel corn, brush with spiced butter, and sprinkle with freshly grated Parmesan

Optional: Add a dash of cayenne for heat

---

5. Honey-Lime Glazed Corn

Flavor: Sweet and zesty

Steps:

1. Grill corn in the husk
2. Mix 2 tbsp melted butter, 1 tsp honey, and 1 tsp lime juice
3. Peel and brush glaze over hot corn
4. Finish with sea salt and fresh cilantro

Serve with: Grilled shrimp, pork chops, or tropical salads

---

6. Spicy Cajun Corn

Flavor: Bold, smoky, and a little fiery

Steps:

1. Grill corn
2. Mix butter with Cajun or Creole seasoning
3. Peel and brush generously over the hot corn
4. Finish with fresh parsley or scallions

Great with: BBQ ribs, blackened fish, or dirty rice

---

Chef’s Tip:

After grilling, return the peeled corn to the grill for 1–2 minutes if you want some char on the kernels themselves.

15 frequently asked questions (FAQs) about grilling corn in the husk