How to Grill Corn

Gently fold back the husk on your cobs (but don't remove it), and pull out as much of the silk as you can. Gently fold the husks back up after the silk is removed to create your cute little steam tent. Soak your corn if you're choosing to do so.

Preheat your grill to medium-high heat (about 375-450 degrees F).

Place corn with the husks folded up directly on grates and grill for about 20-22 minutes, rotating to ensure even charring around the husk.

Corn is done when kernels are soft and bright golden yellow and there are tiny bits of char that sneak through the husk flaps. YUM!

Once cooled enough, serve corn by pulling back the husk and using it like a handle OR remove completely. Little pokey corn holders optional.

Completely remove husks and silks from corn. Wrap cobs completely in heavy duty aluminum foil (you can sneak a little butter/olive oil and any other seasoning in there if you like!).

Preheat your grill to medium-high heat (about 375-450 degrees F).

Place foiled corn directly on grates. Grill for about 15 minutes, turning occasionally.

Corn is done when kernels are soft and bright golden yellow.

Completely remove husks and silks from corn (don't worry, any remaining silk bits will burn off).

Preheat your grill to medium-high heat (about 375-450 degrees F).

Place cobs directly on grates and grill for about 10 minutes, turning occasionally for even cooking.

Corn is done when kernels are bright golden yellow and is evenly charred on all sides.

Grill corn using your preferred method.

Place grilled corn upright on a plate or bowl, larger flat side down. BONUS TIP: Stick the corn in the center of a bundt pan to hold it steady, and all the kernels will fall into it.

Take a sharp knife and place it at the base of the kernels as best you can and run it down the sides of the cob. Some of them fly away yearning to be free, but most of those golden grilled beauties will be gathered in your bowl or bundt pan, ready for serving.