Grilled Corn in Husks

Last year’s birthday party was a marathon of corn husking and butter rubbing frenzy for our grilled corn side. It resulted in the most delicious Herb-Buttered Grilled Corn on the Cob, but created a bit of a mess and wasted a lot of our party prep time  to prepare everything on a very busy day for our family.

This year, I vowed for corn on the cob ease and decided to grill our corn right in the husk for our guests instead. The result was grilled corn perfection with a self-serve station set up with melted butter for brushing and lots of salt for sprinkling.  This technique could not be easier and the time saved was priceless on our big party day! Perhaps, you have never done this technique either.  I can promise you it is the simplest way to grill and eat corn that you can imagine. Even better than that is that you don’t have a bit of mess in your kitchen. Set up a bucket outdoors for husks or eat it like we did, with the husks simply pulled away.

This is definitely more a technique than a recipe, but it has changed my views on corn preparation for the better!


Grilled Corn in Husks


6 ears of corn (or as many as you like)

1 bucket of fresh water

Butter, Salt, & Pepper (optional) for topping


Place corn (husk and all) in a bucket of cold water. Let the corn soak for two to three hours, rotating the corn in the bucket to assure that all of the ears get soaked.  Preheat your grill to medium heat. Place corn on your grill and cook for thirty minutes, flipping the corn after fifteen minutes.  The corn husks may become charred, but the corn inside remains intact.  The corn will stay hot for thirty minutes after being removed from the grill and the corn husk will peel very easily from the corn. Season with butter, salt, and pepper.

Prep Time: 5 minutes

Total Time: 3 hours

Serving Size: 6

What is your favorite way to eat corn? Share your favorite technique/recipe or a link to it here!

Published July 19, 2011 by:

Amy Allen Clark is the founder of You can read all about her here.

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