Here's How Long It Takes To Cook Corn On The Cob On The Grill Vs In The Oven

Grilling corn and roasting it in the oven both transform fresh cobs into golden, juicy bites, but each method offers a distinct experience in taste and texture. On the grill, corn takes center stage. With the husks peeled back or removed, a hot grill imparts a charred flavor in just minutes. The grilled corn is placed directly on the grates, cooked for 6 minutes per side, with the lid closed to trap heat. The grill's high temperature creates caramelized patches, adding a smoky richness that's hard to replicate indoors. But this method requires close attention — you'll need to check the corn every few minutes to avoid burning it.

Oven roasting, on the other hand, offers a more controlled, hands-off approach. With the husks removed, butter generously coating each cob before it's wrapped tightly in foil and placed in a 425° degree oven, you'll be setting your corn up for oven roasting success. Alternatively, you can leave the husks on, as they act as a natural foil, locking in moisture. Either way, corn husks on or husks off, after 20 to 25 minutes, the corn emerges, tender and evenly cooked with a milder, buttery flavor. If you're using a lower temperature like 350°degrees, expect the process to take around 30 minutes. Unlike the grill, the oven doesn't give you that charred sweetness but compensates with a more uniform cook.

When it comes to flavor, the grill's intense heat brings out bolder, earthier notes in the corn. You'll get that unmistakable smoky essence, and the kernels often develop a satisfying, slightly crispy bite from the grill marks. This method is perfect for outdoor barbecues where the aroma of grilled corn mingles with sizzling burgers and steak. But the downside is potential inconsistency; one cob might char perfectly, while another needs more time, requiring constant vigilance. To mitigate this, some people recommend soaking the corn in water or brine before grilling. This technique is supposed to help retain the natural juiciness and keeps the corn from drying out. 

The oven, though, delivers a more delicate and consistent texture. Oven roasted corn tends to be softer, with every kernel plump and juicy, absorbing the butter and seasoning evenly under the foil. While it lacks the grill's caramelized edges, oven roasting offers reliability. It's ideal for when you're juggling multiple dishes or when you want to avoid outdoor cooking. However, it doesn't capture that intense, grilled nature, which may leave some craving more depth. Ultimately, the decision depends on your priority — do you seek the smokiness of the grill, or the soft, buttery perfection of the oven? Both offer delightful results, but with distinct pros and cons.