How to Grill Corn
Enhance the already sweet flavor of corn by grilling it over charcoal. The finished grilled corn will be a show stopping addition to any table.
Let's get grilling
Grilled Corn (Shucked)
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.
Grilled Corn (In the Husk)
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.
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.
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.
Categories
Ingredients
-
corn on the cob
4 ears
-
salt
1 tablespoon
-
pepper
1 tablespoon
-
butter
2 tablespoons

Light your fire with all new Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.