Grilling corn on the cob in foil is a simple yet effective method to achieve perfectly cooked, flavorful results. Wrapping corn in foil before placing it on the grill helps retain moisture and allows for even cooking, resulting in tender, juicy kernels every time. This technique also provides an opportunity to infuse additional flavors into the corn by adding butter, herbs, or spices before sealing the foil packets.

The process of preparing corn on the cob for the grill is straightforward. Start by removing the husks and silk from the corn. Then, place each ear on a piece of aluminum foil large enough to wrap it completely. Before sealing the foil, brush the corn with melted butter and season with salt, pepper, or other desired spices. Once wrapped, the corn is ready to be placed on a preheated grill.

Grilling time for foil-wrapped corn typically ranges from 15 to 25 minutes, depending on the grill’s temperature and the size of the corn ears. Turn the packets occasionally to ensure even cooking. When done, carefully unwrap the foil and serve the corn hot, allowing diners to add extra butter or seasonings as desired.

Selecting the Best Corn for Grilling

Fresh, high-quality corn is essential for a delicious grilled dish. The right selection and preparation can elevate your BBQ experience significantly.

Identifying Fresh Corn

Look for corn with bright green, tightly wrapped husks. The silk at the top should be golden brown and slightly sticky. Avoid ears with dry or black silks. Gently squeeze the corn to feel for plump kernels beneath the husk.

Fresh corn will have a firm, heavy feel. The kernels should be tightly packed and full. If possible, peel back a small section of the husk to check the kernels. They should be plump and release a milky liquid when pierced.

For the best flavor, use corn within 1-2 days of purchase. Store it in the refrigerator with the husks intact to maintain freshness.

Types of Corn

Sweet corn is the most popular variety for grilling. It comes in yellow, white, and bi-color options. Yellow corn tends to have a stronger, more traditional corn flavor. White corn is typically sweeter and more tender.

Bi-color corn, also known as “butter and sugar” corn, offers a balance of flavors. It combines the sweetness of white corn with the robust taste of yellow corn.

Some specialty varieties, like Silver Queen or Peaches and Cream, offer unique flavor profiles. Experiment with different types to find your favorite for grilling.

Prepping Corn for the Grill

Start by removing loose outer husks and silks. Trim any dry ends of the cob. Some grillers prefer to leave the inner husks on for added protection and moisture during cooking.

Soak the corn in cold water for 15-30 minutes before grilling. This helps prevent the husks from burning and adds steam for even cooking.

For husk-off grilling, remove all husks and silks. Brush the corn with oil or butter and season as desired. This method allows for more direct heat and char on the kernels.

If using foil, remove husks and silks completely. Wrap each ear in foil with butter and seasonings for a steamed effect with added flavor.

Corn on the Grill

Grilling corn on the cob brings out its natural sweetness and adds a smoky flavor. The key is proper preparation and technique to achieve perfectly cooked, juicy kernels with a slight char.

Preparing the Grill

Preheat the grill to medium-high heat, around 375-450°F. For a charcoal grill, spread hot coals evenly across the bottom. With a gas grill, turn all burners to medium-high. Clean the grates thoroughly and oil them lightly to prevent sticking.

Allow the grill to heat up for 10-15 minutes before cooking. This ensures even heat distribution and proper searing of the corn. Check that the grates are hot enough by holding your hand about 4 inches above them – you should only be able to keep it there for 3-4 seconds.

Grilling Techniques

There are two main methods for grilling corn: directly on the grates or in foil packets. For direct grilling, remove the husks and silk from the corn. Brush the ears lightly with oil and season with salt and pepper.

Place the corn directly on the hot grates. Grill for 10-12 minutes, turning every 2-3 minutes to ensure even cooking. Look for light char marks and slightly shriveled kernels. The corn is done when it’s tender and easily pierced with a fork.

For a smoky flavor, add wood chips to your charcoal or use a smoker box on a gas grill. Hickory or applewood complement corn well.

Grill Corn in Foil

Grilling corn in foil is an easy, mess-free method that steams the kernels to perfection. Start by shucking the corn and removing all silk. Place each ear on a piece of aluminum foil large enough to wrap it completely.

Brush the corn with melted butter or olive oil. Season with salt, pepper, and any desired herbs or spices. Wrap the foil tightly around the corn, twisting the ends to seal.

Place the foil packets on the grill over direct heat. Cook for 15-20 minutes, turning once halfway through. The corn is ready when it’s hot and tender. Carefully unwrap and serve immediately.

Flavor Enhancements

Grilled corn on the cob in foil can be elevated with delicious flavor additions. These enhancements bring extra taste and excitement to this classic barbecue side dish.

Compound Butters and Spreads

Compound butters offer a quick way to boost flavor. Mix softened butter with minced garlic, herbs, and spices for a garlic butter that melts beautifully over hot corn. Chili-lime butter adds a zesty kick, while honey butter provides a sweet contrast to the smoky grilled taste.

Ranch seasoning mixed into butter creates a tangy spread perfect for corn lovers. For a Mexican-inspired twist, try a cilantro-lime butter with a dash of cumin. These spreads can be prepared ahead of time and stored in the refrigerator.

Apply compound butters generously to hot corn right after grilling. The heat helps the flavors meld into the kernels for maximum taste impact.

Herbs and Seasoning Options

Fresh herbs brighten grilled corn’s flavor profile. Chopped cilantro, basil, or parsley can be sprinkled over buttered corn for a burst of freshness. Dried herbs like oregano or thyme work well too, especially when mixed into butter before grilling.

For a smoky-sweet taste, combine paprika, brown sugar, and a pinch of cayenne. This rub can be applied before wrapping corn in foil or sprinkled on after grilling. A simple mix of salt, black pepper, and garlic powder enhances corn’s natural sweetness.

Experiment with global flavors. Try za’atar for a Middle Eastern flair or curry powder for an Indian-inspired twist. These bold seasonings transform ordinary corn into an exciting side dish.

Serving and Presentation

Grilled corn on the cob in foil offers versatile serving options and can be enhanced with various toppings and accompaniments. The right presentation elevates this simple side dish to a flavorful centerpiece.

Serving Suggestions

Remove the grilled corn from the foil carefully using tongs. Place the ears on a large platter for family-style serving. For individual portions, set each ear on a small plate with a pat of butter. Provide corn holders for easier handling.

Cut the corn into smaller sections for bite-sized appetizers. Arrange these pieces on skewers for a fun, handheld option at barbecues. For a unique presentation, stand the corn upright in mason jars filled with a layer of coarse salt.

Create a DIY corn bar by setting out various toppings and letting guests customize their corn. This interactive approach adds excitement to your meal.

Corn Garnishes and Toppings

Offer a range of toppings to complement the grilled corn’s smoky flavor. Set out softened butter, salt, and pepper as classic options. For a zesty kick, provide lime wedges and chili powder.

Create a Mexican street corn-inspired topping by mixing mayonnaise, cotija cheese, cilantro, and chili powder. Guests can spread this mixture on their corn for added flavor.

Other delicious toppings include:

• Grated Parmesan cheese
• Crumbled bacon
• Fresh herbs (basil, parsley, or dill)
• Garlic butter
• Hot sauce or sriracha

Corn Accompaniments

Pair grilled corn with complementary side dishes to create a well-rounded meal. A fresh corn salad using kernels cut from extra grilled cobs adds variety to your spread.

Corn salsa made with grilled corn, diced tomatoes, onions, and jalapeños serves as both a topping and a dip. Serve it alongside tortilla chips for a tasty appetizer.

Consider these additional accompaniments:

• Grilled vegetables (zucchini, peppers, onions)
• Potato salad
• Coleslaw
• Baked beans
• Green salad with a light vinaigrette

These sides balance the richness of the grilled corn and provide a mix of textures and flavors for your meal.

Recipe Ideas

Grilling corn on the cob in foil opens up a world of delicious possibilities. From classic butter-slathered ears to creative flavor combinations, there’s a recipe for every taste preference.

Classic Grilled Corn Recipes

Butter and salt remain the quintessential corn on the cob toppings. Spread softened butter over each ear before wrapping in foil. Sprinkle with salt and pepper to taste. For added zest, mix herbs like parsley or chives into the butter.

Mexican-style elote is another beloved classic. After grilling, brush corn with mayonnaise and sprinkle with chili powder, lime juice, and cotija cheese. For a healthier twist, use Greek yogurt instead of mayo.

Garlic lovers can mince garlic and mix it with butter before applying to the corn. Add a sprinkle of Parmesan cheese for extra flavor.

Innovative Corn Creations

Barbecue enthusiasts can experiment with unique flavor profiles. Try brushing corn with a mixture of honey, lime juice, and cayenne pepper before grilling for a sweet and spicy kick.

For an Asian-inspired dish, combine soy sauce, sesame oil, and ginger. Brush this mixture onto the corn before wrapping in foil and grilling.

Coconut curry corn offers a tropical twist. Mix coconut milk, curry powder, and a touch of brown sugar. Baste the corn with this mixture during grilling for a rich, exotic flavor.

Cooking Corn for Salads and Sides

Grilled corn makes an excellent addition to salads and side dishes. After grilling, cut the kernels off the cob to use in various recipes.

For a smoky corn salad, combine grilled kernels with diced red onion, bell peppers, and cilantro. Dress with lime juice and olive oil for a refreshing side dish.

Create a warm corn and black bean salad by mixing grilled kernels with canned black beans, diced tomatoes, and avocado. This protein-packed side complements any barbecue main course.

Grilled corn also elevates creamy dishes. Use it in corn chowder or fold into mac and cheese for added texture and smoky flavor.

Safety and Cleaning Tips

Grilling corn on the cob in foil requires attention to safety and proper cleanup. These practices ensure a pleasant cooking experience and maintain your grill’s longevity.

Grill Safety

When grilling corn in foil, use long-handled tongs to place and remove the packets. This keeps your hands away from the hot grill surface. Check for any holes in the foil before placing it on the grill to prevent butter or oil leaks. These can cause flare-ups.

Keep a spray bottle of water nearby to quickly douse any unexpected flames. Never leave the grill unattended while cooking. Aluminum foil can get extremely hot, so use caution when handling the corn packets. Let them cool slightly before opening to avoid steam burns.

Post-Grilling Cleanup

After grilling corn in foil, allow the grill to cool completely before cleaning. Remove any leftover foil pieces from the grates to prevent them from sticking in future cooking sessions. Use a grill brush to scrape off any residue from the corn or leaked butter.

For stubborn bits, crumple up a piece of aluminum foil and use it as a scrubber. This is an effective and eco-friendly cleaning method. Wipe down the grates with a damp cloth to remove any remaining debris.

Empty the grease trap if your grill has one. Dispose of used foil in the recycling bin, ensuring it’s free of food residue. Regular cleaning after grilling corn helps maintain your grill’s performance and extends its lifespan.