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How to: Corn

Grilled Corn (Shucked) Removing the husk and silk prior to grilling helps to infuse the corn with extra smoke. Additionally, the direct heat enhances flavor by caramelizing and charring the kernels. Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets and prepare a two-zone fire. Heat should […]

Ingredients:
  • 4 ears of corn on the cob
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 2 Tbsp butter
  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Servings: 4

Grilled Corn (Shucked)

Removing the husk and silk prior to grilling helps to infuse the corn with extra smoke. Additionally, the direct heat enhances flavor by caramelizing and charring the kernels.


  1. 1

    Arrange the coals.

    Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets and prepare a two-zone fire. Heat should be medium-high, which means you can comfortably hold your hand above the coals for five to six seconds. Add 2 to 3 chunks of your favorite smoking wood or a handful of wood chips, then replace the main cooking grate and let the grill heat up.

  2. 2

    Shuck the corn.


    To prepare your corn for direct grilling, remove the husk and silk.

  3. 3

    Start grilling.


    Place the shucked corn directly above the coals. Grill about 10 minutes, turning every 2 minutes until the kernels soften and become lightly charred. If charring occurs before the kernels are soft, move the corn to the cool side and close the lid to allow additional cooking.

  4. 4

    Serve ‘em up.


    Once the corn is lightly charred and cooked through, remove from the grill and serve immediately with butter and salt.

 

Grilled Corn (In the Husk)

Grilling corn in the husk is not only easy to prep (there really is no prep); it also results in perfectly tender corn as the kernels steam inside a smoky, blackened husk.

    1. 1

      Arrange the coals.

      Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets and prepare a two-zone fire. Heat should be medium-high, which means you can comfortably hold your hand above the coals for five to six seconds. Add 2 to 3 chunks of your favorite smoking wood or a handful of wood chips, then replace the main cooking grate and let the grill heat up.

    2. 2

      Start grilling.


      If you’re grilling corn in the husk, there’s no prep required. Simply place the corn directly above the coals. Grill corn for approximately 15 minutes, turning every 2 to 3 minutes as the husk begins to blacken and the kernels steam within the husk. If a husk catches fire, move the corn to the cool side and close the lid. This will kill the flames, and allow the corn to cook through.

    3. 3

      Serve ‘em up.


      Place the shucked corn directly above the coals. Grill about 10 minutes, turning every 2 minutes until the kernels soften and become lightly charred. If charring occurs before the kernels are soft, move the corn to the cool side and close the lid to allow additional cooking.
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