Grilled Corn (Husk On)

Contributor: Carla Bayot
Prep Time
Cook Time 
Total Time
10 mins
12 mins
22 mins
  • 4 ears of corn in their husks
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh flat-leaf parsley
  • 6 tablespoons (3/4 stick) butter, room temperature
  • coarse salt and black pepper
  1. Set up the grill for direct grilling and preheat to high.
  2. Strip back the husk, starting at the top of the ear of corn; the motion is rather like that of peeling a banana. Leave the husk attached at the stem end.
  3. Remove the corn silk and fold the husk back over the stalk. Tie the husk with string to form a handle.
  4. Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
  5. When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley butter and arrange on a hot grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter, and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.

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