Grilling corn on the cob in foil is a simple yet effective method to achieve perfectly cooked, juicy kernels. The foil packet traps moisture and heat, steaming the corn to tender perfection while protecting it from direct flames. This technique allows for easy customization with butter, herbs, and spices sealed inside each packet.

Preparing corn for foil grilling is straightforward. Start by shucking the ears and removing any silk. Place each ear on a piece of aluminum foil large enough to wrap around it completely. Before sealing, brush the corn with olive oil or melted butter and season with salt and pepper. For added flavor, include thin pats of butter or herb sprigs inside the packet.

Grilling time for foil-wrapped corn typically ranges from 15 to 25 minutes over medium-high heat. Turn the packets occasionally to ensure even cooking. The result is hot, steaming corn ready to be unwrapped and enjoyed straight off the grill. For those who prefer a charred flavor, the foil can be opened during the last few minutes of cooking to allow for direct contact with the grill grates.

Choosing the Best Corn

Selecting high-quality corn is crucial for delicious grilled corn on the cob. The freshness and variety of corn significantly impact the final taste and texture.

Identifying Freshness

Look for corn with bright green, tightly wrapped husks. The silk at the top should be light brown or gold, not dark or dried out. Gently squeeze the ear to feel if the kernels are plump and firm beneath the husk.

Fresh corn will have moist stem ends. Avoid ears with shriveled or dried-out stems. The kernels should be in tight rows that extend to the tip of the ear.

For the sweetest flavor, use corn within 1-2 days of purchase. Store unshucked ears in the refrigerator to maintain freshness.

Varieties of Corn

Sweet corn is ideal for grilling and comes in different types. Yellow corn has a traditional, robust corn flavor. White corn tends to be sweeter and more tender.

Bi-color or “butter and sugar” corn combines yellow and white kernels for a balance of flavor and sweetness. Some popular sweet corn varieties include Silver Queen, Peaches & Cream, and Honey Select.

Consider trying heirloom varieties like Country Gentleman or Golden Bantam for unique flavors and textures. These may be found at farmers’ markets or specialty grocery stores.

Preparation Steps

Properly preparing corn on the cob for grilling in foil ensures delicious results. The process involves shucking the corn, seasoning it, and wrapping it securely in foil before grilling.

Shucking the Corn

Remove the husk and silk from each ear of corn. Start by peeling back the outer leaves, exposing the kernels. Strip away all layers of husk, working from top to bottom.

Carefully remove the silk strands clinging to the kernels. Use a soft brush or damp paper towel to clean off any remaining silk. Rinse the corn under cool water to remove any debris.

Trim off the stalk end if desired, leaving a small portion for easy handling. Pat the corn dry with a clean kitchen towel to prevent excess moisture when seasoning and wrapping.

Applying Butter and Seasonings

Melt butter in a microwave-safe dish. Use about 1 tablespoon of butter per ear of corn. Brush the melted butter evenly over each ear, coating all sides.

Sprinkle salt and pepper over the buttered corn to taste. For added flavor, consider using garlic powder, paprika, or herbs like basil or thyme.

Drizzle a small amount of olive oil over the corn for extra moisture and flavor. This step helps prevent the kernels from drying out during grilling.

Wrapping Corn in Foil

Cut a piece of aluminum foil about 12 inches long for each ear of corn. Place an ear of seasoned corn in the center of each foil sheet.

Fold the sides of the foil over the corn, creating a tight seal. Twist the ends of the foil to secure the package, ensuring no butter or seasonings can escape.

Double-wrap the corn if desired for extra protection against leaks. This is especially helpful if using a lot of butter or oil. Ensure each foil-wrapped corn is completely sealed before grilling.

Grilling Techniques

Mastering the art of grilling corn on the cob in foil requires attention to key techniques. Proper preparation, temperature control, and timing are essential for achieving perfectly grilled corn.

Preheating the Grill

Preheating the grill is crucial for even cooking and achieving those desirable grill marks. Start by cleaning the grates to prevent sticking. For gas grills, set the temperature to medium-high (around 375-400°F). For charcoal grills, light the coals and wait until they turn ashy gray.

Arrange the coals for indirect heat cooking. This method prevents the corn from burning while allowing it to cook thoroughly. Once the grill is hot, brush the grates with oil to further prevent sticking.

Grilling Times and Temperatures

Grilling corn in foil typically takes 15-20 minutes. The exact time depends on the grill’s temperature and the corn’s size. Maintain a consistent medium heat throughout the cooking process.

For direct heat grilling, place the foil-wrapped corn directly on the grates. Turn every 5 minutes to ensure even cooking. For indirect heat, position the corn away from the heat source and close the lid.

To test for doneness, carefully unwrap a cob and pierce a kernel with a fork. It should be tender and juicy. If needed, rewrap and continue grilling for a few more minutes.

Turning Corn for Even Grilling

Proper turning technique ensures that corn cooks evenly on all sides. Use long-handled tongs to safely rotate the foil-wrapped corn every 5 minutes. This prevents one side from overcooking or burning.

For charred corn, remove the foil during the last 2-3 minutes of grilling. Place the corn directly on the grates and turn frequently to achieve light charring on all sides. Be careful not to let it burn.

After grilling, let the corn rest in the foil for a few minutes. This allows the flavors to settle and makes it easier to handle. Unwrap carefully, as steam will escape.

Flavor Enhancements

Elevating grilled corn on the cob goes beyond basic butter and salt. Creative seasonings and toppings can transform this classic side dish into a flavor-packed masterpiece.

Herbs and Spices

Sprinkling herbs and spices on grilled corn adds depth and complexity. Fresh chives provide a mild onion flavor, while cilantro offers a bright, citrusy note. For a smoky kick, try smoked paprika. It imparts a rich, earthy taste that complements the sweetness of the corn.

Old Bay seasoning, typically used for seafood, works wonderfully on corn. Its blend of celery salt, paprika, and red pepper creates a savory profile. For a zesty twist, sprinkle ranch seasoning over the corn after grilling.

Salt remains essential, but experimenting with different types like sea salt or kosher salt can elevate the flavor. A pinch of regular paprika adds color and a subtle sweetness without overwhelming the corn’s natural taste.

Homemade Butter Mixes

Compound butters take grilled corn to new heights. Mix softened butter with minced herbs, spices, or even grated cheese for a custom spread. Garlic and herb butter is a classic choice, combining minced garlic, parsley, and thyme with butter.

For a smoky flavor, blend butter with chipotle peppers in adobo sauce. This creates a spicy, smoky spread that perfectly complements the sweetness of the corn. A lemon-dill butter offers a fresh, tangy alternative.

To make compound butter, mix ingredients into softened butter, roll into a log using plastic wrap, and refrigerate until firm. Slice and place on hot corn, allowing it to melt over the kernels.

Vegan and Vegetarian Options

Vegan and vegetarian corn lovers needn’t miss out on flavor enhancements. Olive oil can replace butter as a base for toppings. Brush corn with olive oil before grilling, then sprinkle with nutritional yeast for a cheesy, umami flavor without dairy.

Coconut milk offers a creamy alternative to butter. Brush it onto corn before wrapping in foil, as suggested in one search result. This method infuses the corn with a subtle tropical flavor.

For added richness, try vegan mayonnaise mixed with lime juice and chili powder. This creates a creamy, tangy coating that clings to the corn. Sprinkle with fresh herbs or a dash of smoked paprika for extra flavor and visual appeal.

Alternative Cooking Methods

While grilling corn in foil is popular, several other methods can produce delicious results. Each technique imparts unique flavors and textures to this versatile vegetable.

Oven Roasting

Oven roasting corn offers a convenient indoor option. Preheat the oven to 425°F (218°C). Wrap each ear of corn in foil with butter and seasonings. Place on a baking sheet and roast for 20-25 minutes.

Turn the corn halfway through cooking. This method yields tender, flavorful kernels without the need for a grill. It’s ideal for cooler weather or when outdoor cooking isn’t possible.

Oven roasting allows for easy preparation of large batches. The foil locks in moisture, resulting in juicy corn every time.

Barbecue Grill vs. Open Flame

Barbecue grilling and open flame cooking produce different results. On a barbecue, corn in foil steams gently, preserving its natural sweetness. Cook for 15-20 minutes over medium heat, turning occasionally.

Open flame grilling creates a smoky, charred flavor. Remove the husks and silk, then place corn directly on the grates. Grill for 10-15 minutes, rotating frequently.

This method results in kernels with a slightly crispy exterior and a burst of smoky taste. Brush with butter and seasonings during cooking for extra flavor.

Boiling vs. Grilling

Boiling corn is a classic preparation method. Fill a large pot with water, add salt, and bring to a boil. Add husked corn and cook for 3-5 minutes until tender.

Boiled corn retains its natural sweetness and has a softer texture. It’s quick and requires minimal preparation.

Grilling, whether in foil or directly on the grates, imparts a smoky flavor and slight char. It takes longer than boiling, typically 15-20 minutes.

Grilled corn offers a more complex flavor profile. The kernels develop a slightly chewy texture with caramelized edges. Both methods produce excellent results, with the choice depending on personal preference and available cooking equipment.

Serving Suggestions

Grilled corn on the cob in foil offers versatile serving options. It pairs well with various main dishes and can be transformed into creative leftovers.

Plating Techniques

Present grilled corn on a rustic wooden board for a farmhouse feel. Remove the foil and arrange the cobs in a neat row. Brush with melted butter and sprinkle with fresh herbs like cilantro or parsley.

For individual servings, cut the cobs into 2-3 inch pieces. Stand them upright on small plates or in shallow bowls. This makes them easier to eat and adds visual appeal.

Try a deconstructed approach by cutting the kernels off the cob. Arrange them in a mound on the plate and garnish with a sprinkle of chili powder or smoked paprika.

Pairings with Main Courses

Grilled corn complements many summer dishes. Serve alongside BBQ ribs or pulled pork for a classic cookout combo. The sweetness of the corn balances the rich, savory flavors.

Pair with grilled fish or shrimp for a lighter meal. The smoky notes from the grill enhance both the seafood and the corn. Add a squeeze of lemon for brightness.

For a vegetarian option, serve with grilled portobello mushrooms or veggie kabobs. The corn adds substance and completes the meal.

Transforming Leftovers

Turn leftover grilled corn into a refreshing corn salad. Cut the kernels off the cob and mix with diced tomatoes, red onion, and avocado. Dress with lime juice and olive oil.

Create Mexican street corn by slathering the cobs with mayo, then rolling in crumbled cotija cheese and chili powder. Serve cold or reheat briefly on the grill.

Use the kernels in fritters or corn cakes. Mix with flour, eggs, and seasonings, then pan-fry for a crispy treat. Serve as a side dish or appetizer with sour cream or salsa.

Conclusion

Grilled corn on the cob in foil packets offers a convenient and delicious way to enjoy this classic summer side dish. The foil method locks in moisture and flavor, resulting in perfectly cooked corn every time.

This technique is versatile and forgiving. It allows for easy customization with various seasonings and toppings to suit individual tastes.

Foil-wrapped corn is an excellent option for outdoor gatherings and barbecues. It can be prepared ahead of time and requires minimal attention while cooking.

The indirect heat from the grill and the steam created within the foil packet ensure tender, juicy kernels. This method also prevents the corn from drying out or burning.

Grilling corn in foil is a simple yet effective cooking technique. It produces consistent results and is suitable for both novice and experienced grillers.

This easy side dish pairs well with a variety of main courses. It complements grilled meats, seafood, and vegetarian options alike.