How to grill corn – a chef's tips for turning a simple summer ingredient into a sensationally smoky star of the show

Corn on the cob is a classic summertime side. It works particularly well on the grill because it’s robust and can stand up to the intense heat. In fact, I find that the flavor profile improves when it’s lightly charred and smoky.

It doesn’t matter whether you’re a charcoal pro or you prefer the best gas grills, creating a golden and crunchy corn on the cob is easy, no matter what method you choose. There are several ways you can grill corn, so it's worth trying them all to see which is your favorite – I've even included some tips on air-frying and boiling your corn, too, if you prefer, or you don't own a grill.

Once cooked, you can elevate it with flavored butters, seasonings, and umami toppings to make this humble vegetable the showstopper in your barbecue menu.

How to grill fresh corn in the husk

This is my favorite way to cook corn; it's sweet, savory, and smoky. If you’re lucky enough to get your hands on some freshly picked corn that’s still in its husk, you can use this natural protective outer layer to your advantage when grilling. It helps keep moisture in so the corn won’t dry out, but it will still get charred and pick up those smoky grill flavors. Here’s how.

1. Soak the corn in a bowl of water for a minimum of 10 minutes. This does two things; it stops the papery husk from burning as fast as it would without soaking and it will help the corn to steam inside the husk, so it will stay juicy.
2. Place on the hot grill and cook for around 20 minutes, turning every 3-5 minutes using grilling tongs, like these from OXO. The outer husk will burn and char, but since you don’t eat that part, you don’t need to worry too much.
3. Carefully peel back a small part of the husk to check if the corn is cooked and leave it for longer if needed.
4. Once it’s cooked, you can remove the husk and grill it for a few more minutes, straight on the grill, if you want some extra charred bits. Or, serve immediately with your favorite butter and toppings.

Chef's tip: Butter is hands-down the best topping for corn. I add 60z butter to a saucepan on low heat and flavor it with 1 tbsp dark soy sauce, 1 clove of finely chopped garlic, 1 tbsp lemon juice, 2 tbsp chopped chives, a sprinkle of chilli flakes and salt and pepper to your taste. Gently warm the mixture in a saucepan until the garlic is fragrant, then spoon the warm mixture over the corn.

How to grill corn in foil

Using foil to protect the corn is a good alternative to grilling in the husk. However, you have to pay attention to how frequently you turn it, because it can burn without you realizing. The advantage to using foil, however, is that you can add flavors and seasonings that’ll infuse into the corn as it cooks for effortlessly delicious results.

1. Remove the husk and silk strands from the corn, and neaten up the ends.
2. Place each corn cob on a separate square of foil. I use heavy duty foil, like this brand from Amazon - but if you have standard foil, I recommend doubling up and using two layers.
3. Rub the corn with olive oil or butter, and season well with salt and pepper, or your favorite seasoning.
4. Wrap the foil around the corn and seal the edges to stop the flavors escaping.
5. Grill for 15-20 minutes, turning frequently.
6. Unwrap the corn. If it’s not quite done, you can re-wrap it and put it back on. Or, place it back on the grill without the foil to finish and add extra charred flavor.

Chef's tip: Corn starts to lose its sweetness once it’s shucked, so remember to leave the husks on until just before cooking. Also, try to cook it on the day you buy it for maximum flavor and crunch.

How to grill corn directly on the grill

If you’re looking for the most smoky, charred flavor you can get, and you don’t mind if it dries out a little, try cooking corn directly on the grill, without the husk or protective layer of foil.

1. To speed up the grilling time, you can par-boil the corn for 3-5 minutes before grilling, but this stage is optional.
2. Place the corn on the hot grill. There’s no need to season first as it’ll just burn off on the grill.
3. Grill for around 20 minutes. It’s important to turn frequently to avoid any areas getting too burnt. If you opted to par boil the corn, the grilling should only take about 10 minutes.
4. Move the cooked and charred corn cobs to a plate and add flavored butters and seasonings right before serving.

Chef's tip: With the three methods above, bear in mind that cooking times can vary significantly between gas and charcoal grills. You can expect it to take anywhere between 15-35 minutes. Make sure you turn frequently and check the corn is cooked through before serving.

How to grill corn ribs

Corn ribs are a fun and increasingly fashionable new way to eat corn, and they work really well on a grill. They cook quickly and don’t need turning, so they’re a fast option. However, cutting them as you prep them for the grill can be tough, so take it slow and steady.

1. Using a sharp chef's knife (I use this one from Global), to carefully cut the corn cob in half lengthways. This is easiest if you stand the corn on its end and cut down through it. Then cut each of the halves in half again, so you end up with four long skinny quarters from each cob.
2. Place the corn ribs on the grill, corn side down.
3. They don’t need turning since all the corn is facing the heat. Grill for 10-15 minutes, checking and moving around frequently.
4. The corn ribs will curl up and char. Once cooked, remove from the grill so they don’t dry out.
5. Serve with spicy dips or load up with seasonings and cheese for a tasty starter, side, or snack.

Other ways to cook corn

If you don't have one of the best grills, never fear. These other ways to cook corn can be just as satisfying.

How to air fry corn

Air frying is a great method for getting golden, crispy textures on vegetables. I use a small Ninja Air Fryer Pro at home, but I have also tried the Ninja Woodfire Electric Grill / Air Fryer combo which adds some smoky flavor.

Shuck the corn and place into the air fryer basket in a well-spaced out, single layer. Lightly spritz with a high-smoke point cooking oil (I use this avocado oil spray from La Tourangelle). Cook at 375°F for fifteen minutes, until the corn is tender and slightly charred.

Chef's tip: You need to flip your corn halfway through cooking to get both sides evenly cooked. Do check the progress every five minutes, as some air fryer cooking times vary.

How to boil corn

This is the simplest way to cook corn. Simply shuck your corn, then bring a large pot of salted water to the boil. Gently lower the corn into the pot and boil for 3-5 minutes, or until the kernels are bright yellow and tender.

Chef's tip: You can add a knob of butter to the boiling water for extra buttery flavor.

If you're looking for interesting ways to serve your grilled corn, I love shaving into a salsa or summer salad for crunch and smoky flavor. Our recipe for charred corn and new potato salad is an excellent one. Or, serve it whole on the cob with some corn holders and just dig in.