How Long to Grill Corn on the Cob

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

Grilling corn on the cob directly on the grates without the husk takes about 10 to 15 minutes over medium-high heat. For corn grilled inside the husk or wrapped in foil, expect a time of 15 to 20 minutes over medium heat.

These times are a general guide. The exact time depends on the heat of your grill, the size of the corn cobs, and how you prepare them. The table provides specific starting points for different grilling methods.

How Long to Grill Corn on the Cob: time chart

Table source: Typical ranges from standard cooking practice, not an official chart. Ovens, grills and pieces vary: start checking at the low end of each range.

Good to know

• Soaking husk-on corn in water before grilling helps keep the husks from burning

What affects the grilling time

Several factors determine how long corn on the cob needs on the grill. The most significant is the preparation method: grilling with the husk on, with the husk off, or wrapped in foil.

• Husked corn is placed directly on the grill grates. This direct exposure to medium-high heat cooks it the fastest, usually in 10 to 15 minutes. It also creates characteristic charred spots on the kernels.
• Corn in the husk takes longer, about 15 to 20 minutes over medium heat. The husk acts as a natural wrapper, steaming the kernels inside for a tender result. The outer leaves will char, which is expected.
• Corn in foil cooks in a similar timeframe to husk-on corn, around 15 to 20 minutes. The foil traps steam, cooking the kernels evenly without direct charring.

The actual temperature of your grill also plays a key role. A hotter grill will cook corn faster, while a cooler grill will require more time. Finally, larger, thicker cobs of corn will naturally take longer to cook through than smaller ones.

How to tell when grilled corn is done

Since corn on the cob does not have a required food safety temperature, you can determine doneness by sight and feel. The signs to look for depend on how you are grilling it.

For husked corn, look for a mix of bright yellow kernels and some browned or charred spots. The kernels should appear plump and feel tender when pierced with a fork or the tip of a knife. Avoid cooking until the kernels look shriveled or dry.

When grilling corn in the husk, the primary visual cue is the husk itself. It should be blackened and charred in places. To check the kernels, you can carefully peel back a small section of the husk with tongs. The kernels inside should be tender and bright.

For corn wrapped in foil, you will need to open the packet to check for doneness. The corn will be very hot and steamy. The kernels should be plump and tender all over. Since they are not exposed to direct flame, they will not have any char marks.

Tips for better results

Following a few basic techniques can help you achieve consistently good results when grilling corn.

• Turn the corn often. Regardless of the method, turning the cobs often helps them cook evenly on all sides. This is especially important for husked corn to prevent one side from burning before the others are cooked.
• Soak corn in the husk. If you are grilling corn with the husks on, soaking the entire cob in water beforehand can be beneficial. This helps the husks retain moisture, which creates more steam and prevents them from burning away too quickly on the grill.
• Grill over the correct heat. The method dictates the best temperature. Husked corn benefits from the quick cooking of medium-high direct heat. For in-husk or foil-wrapped corn, a more moderate medium heat allows the corn to steam through without the outside burning.

Sources and method

• USDA FSIS Safe Minimum Internal Temperature Chart
• Time ranges not marked as USDA are typical ranges from standard cooking practice

Last checked October 21, 2026.