Grilled Corn on the Cob
- Adrienne Beaupré, Holistic Nutrition Consultant
- Jul 30
- 2 min read
Corn on the cob—ooh, that is August in New England to me! We really only eat corn when it’s in season because that’s when it is at its most delicious.
Corn was once a grain closer in size to wheat or oats. It was first cultivated by Indigenous peoples in North and South America approximately 9,000–10,000 years ago and was gradually developed into the larger kernels and ears of corn we know today. As a result, corn is higher in carbohydrates and lower in fiber than other whole grains.
To help buffer some of that carbohydrate impact, remember to “clothe your carbs” by pairing corn with protein and healthy fat. You can also practice “veggies first” by enjoying a non-starchy vegetable before eating your corn.
Whenever possible, look for locally grown, organic corn to reduce exposure to agricultural chemicals and genetically modified varieties, which make up approximately 90% of corn crops grown in the United States. Small organic farms may also use organic or heirloom seeds.
Last year, one of our local farms displayed a sign that read: “You will find bugs in our corn—proof that it’s organic!” A little reminder that imperfect-looking produce can still be wonderfully fresh and delicious.
Grilling corn with the husk on is one of the easiest and most forgiving ways to get juicy, tender kernels without drying them out. The husk keeps the corn steamy inside while the outer layers char and add a subtle smoky flavor. Enjoy!
1. Prepare the Corn
Leave the husk fully intact, or peel away and discard any dirty or damaged outer layers.
Trim any silk sticking out from the top to prevent it from burning.
Optional: Soak the corn in water for 10–15 minutes before grilling.
2. Preheat the Grill
Preheat the grill to medium-high heat, approximately 375–425°F.
3. Grill the Corn
Place the corn directly on the grill grates.
Grill for 15–20 minutes, turning with tongs every 5 minutes so it cooks evenly.
The husks will char and darken—that is exactly what you want! Inside, the kernels will gently steam and remain tender and juicy.
4. Peel and Serve
Allow it to cool slightly. Remove the corn from the grill using tongs.
Carefully peel back the husk and remove the silk. To limit handling while the corn is still hot, peel the husk all the way back and cut it off with a chef’s knife.
Brush the corn with butter and season it however you like. Try sea salt, fresh herbs, chili powder, lime juice, or a combination of your favorites.
Why This Method Works
The husk acts as a natural steamer, helping prevent the corn from drying out or burning. It also adds a subtle smoky flavor and is much more forgiving than placing completely husked corn directly on the grill.
What to Do with Leftovers
Cut the remaining corn from the cob and store it in an airtight container in the refrigerator for 3–5 days.
Add it to a salad for a little extra fiber and summer flavor or mix it into scrambled eggs with a source of protein and healthy fat—talk about “clothing your carbs!”
