how long do you cook corn on the cob on the grill

You’ll usually grill corn on the cob for about 10–20 minutes, depending on the method, over medium-high heat.

Quick Scoop (Short Answer)

• In husk, directly on grill: 15–20 minutes over medium-high, turning every 3–5 minutes until kernels are bright yellow and tender.
• Shucked, directly on grates: 10–15 minutes over medium-high, turning often until lightly charred on all sides and tender.
• Wrapped in foil: 12–20 minutes over medium-high, turning every few minutes until you hear sizzling and corn feels tender when squeezed.

How Time Changes by Method

1. Corn in the husk

• Heat: Medium-high (roughly 375–450°F).
• Time: 15–20 minutes, rotating every few minutes so the husk blackens in spots but doesn’t fully burn.
• Doneness cues:
  • Husk is nicely browned/blackened in patches.
  • When you pull back a section, kernels look bright yellow and plump and a fork slides in easily.

2. Shucked corn, straight on the grates

• Heat: Medium-high.
• Time: 10–15 minutes total.
• How to cook:
  • Brush with oil or melted butter, season with salt and pepper.
  • Turn every 2–3 minutes so all sides get some light char.
• Doneness cues:
  • Light char marks on most sides.
  • Kernels are tender-crisp, not hard or shriveled.

3. Corn wrapped in foil

• Heat: Medium-high.
• Time: 12–20 minutes, depending how hot your grill runs and how big the ears are.
• How to cook:
  • Place butter and seasoning on the corn, wrap tightly in foil.
  • Turn every 3–4 minutes.
• Doneness cues:
  • You hear sizzling inside the foil.
  • The foil has faint grill marks; when you carefully open one packet, the corn is steaming and tender.

Simple Timing Guide (HTML Table)

Here’s an easy cheat sheet you can glance at while grilling:

html

<table>
  <thead>
    <tr>
      <th>Method</th>
      <th>Prep</th>
      <th>Heat</th>
      <th>Time Range</th>
      <th>Turn How Often?</th>
      <th>Doneness Signs</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>In husk</td>
      <td>Pull off loose outer husks, soak 15–20 min (optional)</td>
      <td>Medium-high</td>
      <td>15–20 minutes</td>
      <td>Every 3–5 minutes</td>
      <td>Husk blackened in spots, kernels bright yellow and tender</td>
    </tr>
    <tr>
      <td>Shucked, on grates</td>
      <td>Shuck, oil/butter, season</td>
      <td>Medium-high</td>
      <td>10–15 minutes</td>
      <td>Every 2–3 minutes</td>
      <td>Light char, tender-crisp kernels</td>
    </tr>
    <tr>
      <td>Wrapped in foil</td>
      <td>Butter and seasoning, wrap tightly</td>
      <td>Medium-high</td>
      <td>12–20 minutes</td>
      <td>Every 3–4 minutes</td>
      <td>Sizzling inside foil, corn steaming and soft when opened</td>
    </tr>
  </tbody>
</table>

Little Story-Style Tip

Imagine you’re grilling for a summer cookout: put the corn in husks around the edges of the grill first, let them go for about 15 minutes while you sear your burgers or chicken, then peel one test ear.
If the kernels look glossy and bright and a fork slips in easily, you’re in the sweet spot—pull everything off and let people add butter, salt, and whatever toppings they like.

Quick TL;DR

• Aim for 10–20 minutes total on medium-high heat.
• Turn the corn every few minutes.
• Use tender, bright yellow kernels as your final judge—not just the clock.