We Tested 5 Methods for Grilling Corn — This One Had the Best Sweet, Smoky Flavor

Fresh corn on the cob is one of the best treats of summer. It’s naturally sweet, juicy, and the perfect base for a smear of creamy butter and a sprinkle of coarse salt. Grilling corn takes it to a whole new level, enhancing that natural sweetness while adding a unique smoky flavor. There are numerous ways to grill corn on the cob, but what exactly is the best and most reliable method?

That’s what we set out to figure out, testing five popular ways to grill corn in the Food &  Wine Test Kitchen — including parcooking before grilling, shucking and grilling with and without husks, and wrapping the corn in foil. The goal was to find the most consistent method for producing sweet, juicy corn with balanced smoky flavor and light char. Read on to learn our favorite method.

Renu Dhar tested all of the grilled corn methods.

A word about our method

Great grilled corn starts with peak-season fresh corn, so we shopped around and purchased the best we could find. We cooked it soon after purchase because corn naturally converts its sugars to starch after harvest, which reduces sweetness over time. For each test, we grilled two ears of corn, seasoning each evenly with 1 tablespoon of melted unsalted butter, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Some methods called for brushing with butter before grilling, and others for brushing with butter after.

Each test used a gas grill set to medium-high, 400°F to 450°F, and the corn was cooked directly over the flames, covered. Depending on the preparation, the tests took anywhere from 5 to 20 minutes to grill. All of the methods we tested worked pretty well, but the winner was just about perfect and the ideal balance of reward for effort.

In foil

Cook time: 12 minutes
Total time: 25 minutes
Rating: 6/10

Method: This method calls for shucking the corn and removing as much of the silk as possible from each ear. We brushed both ears evenly with melted butter and sprinkled with salt and pepper. Then, we wrapped each ear tightly with aluminum foil and placed them on the grill. We cooked them, turning occasionally, for 12 to 14 minutes.

Results: This was our least favorite method, but there was still a lot to like about it. The first thing we noticed about this technique was the distinct popcorn flavor. The foil traps in the moisture along with the melted butter and seasoning and keeps the kernels plump and juicy. There is little risk of burning the corn since it’s wrapped in foil, but that also means it’s steamed more than grilled.

Pros: This is the ideal method for cooking a lot of corn at once since there’s little risk in overcooking or burning the corn. It’s a very easy method and produces pleasantly buttery corn. It’s also easy to enhance the flavor by adding fresh herbs and other seasonings.

Cons: There is little to no char with this method, as it’s more steamed than grilled. It’s also hard to tell when the corn is done. 

Blanched

Cook time: 8 minutes
Total time: 20 minutes
Rating: 6.5/10

Method: This method starts with shucked corn that’s boiled in a large pot of water for 3 minutes, drained, and dried. The ears are then brushed with melted butter and seasoned before being grilled until lightly charred and tender, which takes 5 to 8 minutes.

Results: Of all the methods on this list, this one requires the shortest time on the grill. It requires slightly more effort — bringing a large pot of water to a boil and parcooking the corn — and we didn’t really feel that the extra work paid off in the end. The corn was only slightly smoky, but we appreciated that all the kernels were quite tender from the initial boil. 

Pros: This is an ideal method if you want only a touch of smoky flavor and a light char. We like this method for entertaining, as you can precook lots of ears at once ahead of time, then quickly grill them just before serving. The precooking reduces the chances of undercooking the corn when it hits the grill.

Cons: The corn doesn’t pick up a lot of smoky flavor and char from the grill. It’s also a bit too time-consuming, and the precooking increases the chances of overcooking the corn on the grill.

Without husks

Cook time: 8 minutes
Total time: 20 minutes
Rating: 7/10

Method: This method is straightforward, calling for shucked corn to be brushed with butter and sprinkled with salt and pepper before hitting the grill. It took about 8 to 10 minutes to lightly char the corn. 

Results: Of all our tests, this one produced the biggest smoky flavor and charred texture, though some tasters felt it went a little too far. It required close attention to avoid burning, and even still some of the kernels were too dry. But with frequent turning, this method gave a bold grilled flavor.

Pros: This method is quite easy as there’s no prep work aside from shucking the corn first. It’s also simple enough to visually monitor the progress of the corn as it cooks. The corn has a big, deep char and a bold grilled flavor.

Cons: Because the corn chars fast, it requires careful attention —  don’t step away from the grill. It’s prone to drying out and some parts of the corn can burn easily. 

Soaked in husks

Cook time: 20 minutes
Total time: 55 minutes
Rating: 9/10

Method: For the longest method on this list, we started by covering the corn (still in the husks) with cold water and letting it soak for 30 minutes. After that, we drained the corn well and then grilled it in the husks for about 20 minutes. We carefully removed the husks and silk, then brushed the ears evenly with melted butter and sprinkled with salt and pepper.

Results: This method produced juicy, plump kernels with a pleasantly light smoky aroma, but little to no char. Peeling after grilling was a bit messy, but that husk protects the kernels from burning. We appreciate the light grilled flavor and soft, tender texture. 

Pros: All you need is a big bowl or large pot to soak the corn, and that extra moisture ensures the corn is tender and plump. There is little risk of the corn getting burned. Instead, the grill imparts a hint of smoky flavor and subtle char.

Cons: This method requires planning ahead, as you need an extra 30 minutes just to soak the corn, plus another 20 minutes to grill it. It’s only slightly charred and smoky. Plus, we don’t love the mess created when peeling the husks and silks after the corn grills. 

Silks removed in husks

Cook time: 12 minutes
Total time: 20 minutes
Rating: 10/10

Method: Our favorite method calls for just a bit of prep work. Start by pulling the husks back — leaving them attached at the base of the cob — and removing the silks. Then, pull the husks back over the corn kernels. Secure the bundle of husks with strips of husks, if needed. Then, simply grill the corn until charred and tender. Remove the husks and finish with a brush of melted butter and sprinkle of salt and pepper.

Results: This method produced the overall best flavor. The husks act like built-in insulation, trapping in moisture so the kernels don’t dry out. But since the silks are removed, the corn is exposed to enough heat to pick up some smoky flavor and a bit of char, plus subtle toasty flavor from the husks. We felt this method was very consistent and struck the ideal balance of sweet and smoky flavors. Yes, it requires a bit of prep work, but the reward is certainly worth the extra effort. Unlike in the previous method, the husks are pulled back prior to grilling, which makes removing them after grilling much easier.

Pros: This method produced grilled corn with the best flavor and just the right amount of smoky char. The husks impart a unique aroma — slightly toasty and sweet. We also like that you don’t need to soak the corn in water before cooking.

Cons: It does require some initial effort to remove the silks and pull the husks back over the corn. It’s a bit tough to judge doneness visually, and it also takes slightly longer to grill compared to other methods.

Final takeaways

Grilled corn is the quintessential summer side dish, perfect for a backyard cookout. It’s easy to think of it as an afterthought, but with a little extra effort, you can turn a basic ear of corn into a sweet, smoky, and charred treat. Our favorite way to grill corn requires you to pull the husks back, remove the silks, then re-cover the corn with the husks before grilling. The result is an ear of corn with the perfect amount of char, delicious sweetness, and tender, plump kernels. Give it a try while corn is in peak season.