Grilled corn on the cob in foil is a classic summer side dish that combines simplicity with delicious flavors. This cooking method seals in moisture and allows the corn to steam in its own juices, resulting in tender, flavorful kernels. Grilling corn in foil takes about 15-25 minutes and requires minimal ingredients: fresh corn, butter, salt, and pepper.
The foil-wrapped technique offers versatility, allowing for easy customization with additional seasonings or toppings. It’s also a convenient option for outdoor cooking, as the foil packets can be prepared in advance and transported easily to picnics or barbecues. The method works well on various heat sources, including gas and charcoal grills, making it adaptable to different cooking setups.
While grilling corn in foil is straightforward, there are a few tips to ensure the best results. Preheating the grill to medium-high heat and turning the corn occasionally during cooking promotes even heating. For those who prefer a slightly charred flavor, the corn can be unwrapped and placed directly on the grill for a few minutes after the initial cooking period.
Selecting the Best Corn
Choosing high-quality corn is crucial for delicious grilled corn on the cob. Fresh, sweet corn ensures the best flavor and texture when grilled in foil.
Identifying Freshness
Look for corn with bright green, tightly wrapped husks. The silk should be light golden brown and slightly sticky. Avoid ears with dry or dark brown husks and silk.
Gently squeeze the ear to feel for plump kernels. The tip should be filled out. Peel back a small section of husk to check kernel quality if allowed.
Fresh corn kernels will release a milky liquid when punctured with a fingernail. This indicates peak sweetness and tenderness.
For optimal freshness, use corn within 1-2 days of purchase. Store it in the refrigerator with husks intact until ready to grill.
Types of Corn for Grilling
Yellow corn offers a classic, sweet flavor. White corn tends to be slightly sweeter and more tender. Bi-color or “butter and sugar” corn combines both for a balance of flavor and texture.
Super sweet varieties like ‘Honey Select’ or ‘Illini Xtra Sweet’ hold their sugar content longer after picking. These are ideal for grilling.
‘Silver Queen’ is a popular white corn variety known for its tender kernels and excellent grilled flavor.
For a unique twist, try grilling heirloom varieties like ‘Country Gentleman’ or ‘Golden Bantam’. These offer distinct flavors and textures.
Preparation Steps
Properly preparing corn on the cob for grilling in foil ensures delicious results. The process involves cleaning the corn, applying butter, and adding seasonings to enhance flavor.
Cleaning and Shucking
Remove the husks and silk from each ear of corn. Peel back the outer leaves, exposing the kernels. Pull off any remaining silk strands by hand or with a soft brush. Rinse the corn under cool water to remove any debris. Pat the ears dry with a clean kitchen towel.
For easier handling, cut off the stalk end of each cob. This creates a flat surface and allows for more even cooking. Trim any brown or damaged kernels if present.
Applying Butter and Seasonings
Melt butter in a microwave-safe dish. For added flavor, mix in minced garlic or garlic powder. Brush the melted butter mixture evenly over each ear of corn. Sprinkle with salt and pepper to taste.
For variety, try different seasoning combinations:
- Chili powder and lime zest
- Italian herbs and grated Parmesan
- Paprika and cayenne for a spicy kick
Place each buttered and seasoned ear on a piece of foil. The foil should be about 2.5 times the size of the corn. Wrap the corn tightly, twisting the ends to seal. This prevents butter from leaking during grilling.
Wrapping Techniques with Foil
Proper foil wrapping is crucial for perfectly grilled corn on the cob. The right techniques ensure even cooking and lock in moisture and flavor.
Foil Types and Selection
Heavy-duty aluminum foil is ideal for grilling corn. It’s more durable and less likely to tear during cooking. Regular foil can work but may require double wrapping.
Choose a foil width that easily covers the entire ear of corn. An 18-inch wide roll typically provides ample coverage. For extra protection, use a slightly longer piece of foil than necessary.
Non-stick foil can prevent the corn from sticking, but it’s not essential. If using regular foil, a light coating of oil or butter on the corn helps prevent sticking.
Wrapping Methods
Start by placing an ear of corn in the center of a foil sheet. Fold the long sides of the foil up and over the corn, leaving some space for steam.
Crimp the edges tightly to seal. Twist the ends securely, creating a packet that resembles a large candy wrapper. This method traps steam and helps cook the corn evenly.
For easier handling, fold one end of the foil before placing the corn, then wrap and seal the other end. This creates a convenient “handle” for turning the corn on the grill.
To add flavor, place butter, herbs, or spices on the corn before wrapping. Ensure the seasonings are evenly distributed for consistent taste.
Grilling Corn on the Cob
Grilling corn on the cob in foil produces tender, flavorful results. Proper grill setup, temperature control, and timing are key factors for achieving perfectly grilled corn.
Grill Setup and Temperature Control
Preheat the grill to medium-high heat, around 350-400°F (175-200°C). For gas grills, set burners to medium-high. On charcoal grills, spread hot coals evenly across the bottom.
Place corn in foil packets on the grates over direct heat. This allows for even cooking and helps steam the kernels. Close the grill lid to maintain consistent temperature.
For extra smoky flavor, add wood chips to charcoal or use a smoker box on gas grills. Mesquite or hickory complement corn well.
Monitor grill temperature with a built-in or external thermometer. Adjust heat as needed to stay within the ideal range.
Timing and Rotating Corn
Grill corn in foil for 16-20 minutes total. Turn packets every 4-5 minutes to ensure even cooking on all sides. This prevents burning and promotes uniform tenderness.
Check for doneness after 16 minutes by carefully opening a packet. Kernels should be bright yellow and tender when pierced with a fork.
If needed, continue grilling in 2-minute increments until corn reaches desired tenderness. Avoid overcooking, as kernels can become tough and chewy.
Let corn rest in foil for 5 minutes after removing from heat. This allows residual steam to finish the cooking process and makes handling easier.
Alternative Cooking Methods
While grilling corn on the cob in foil is popular, other methods can produce equally delicious results. These alternatives offer convenience and flexibility, especially when outdoor grilling isn’t an option.
Air Fryer Method
Air fryers provide a quick and efficient way to cook corn on the cob. Start by preheating the air fryer to 400°F (200°C). Brush each ear of corn with oil and season with salt and pepper.
Place the corn in the air fryer basket, ensuring they don’t overlap. Cook for 10-12 minutes, turning halfway through. The corn will develop a slightly crispy exterior while remaining juicy inside.
For added flavor, brush the corn with butter or herbs during the last few minutes of cooking. Air fryer corn on the cob offers a similar taste to grilled corn without the need for an outdoor setup.
Microwave Technique
Microwaving corn on the cob is the fastest method, ideal for busy weeknights. Leave the corn in its husks and place 1-4 ears in the microwave. Cook on high for 3-5 minutes per ear.
Carefully remove the corn using oven mitts, as it will be hot. Let it cool for a few minutes before peeling back the husks and silk. The corn will be steamed to perfection inside its natural wrapper.
For extra flavor, add butter, salt, and pepper after removing the husks. This method preserves the corn’s natural sweetness and requires minimal cleanup, making it a convenient alternative to grilling.
Serving Suggestions
Grilled corn on the cob in foil offers versatile serving options. From classic toppings to creative flavors, there are many ways to elevate this summer staple.
Classic Butter and Salt
Butter and salt remain the go-to toppings for grilled corn. Spread softened butter generously over the hot corn, allowing it to melt into the kernels. Sprinkle with sea salt or kosher salt to enhance the natural sweetness.
For a richer flavor, try herb butter. Mix softened butter with chopped fresh herbs like parsley, chives, or basil. This adds a fresh, aromatic element to the corn.
Consider offering a selection of flavored salts alongside plain sea salt. Smoked salt, garlic salt, or chili-lime salt can add interesting dimensions to the classic corn experience.
Creative Topping Ideas
Mexican Street Corn, or elote, is a popular variation. Brush grilled corn with mayonnaise, then roll in crumbled cotija cheese. Sprinkle with chili powder and squeeze fresh lime juice over the top.
For a tangy twist, drizzle corn with a mixture of sour cream and lime juice. Top with crumbled feta cheese and chopped cilantro.
Create a grilled corn salad by cutting kernels off the cob. Mix with diced bell peppers, red onion, and a light vinaigrette. This refreshing salad works well as a side dish or a light meal.
Experiment with different seasonings. Try a blend of smoked paprika, garlic powder, and onion powder for a smoky flavor. Alternatively, use Italian seasoning and grated Parmesan for a Mediterranean touch.
Storage and Reheating
Proper storage and reheating techniques ensure grilled corn on the cob retains its flavor and texture. These methods preserve the corn’s quality and prevent foodborne illness.
Storing Leftovers
Store grilled corn on the cob in an airtight container or wrapped tightly in aluminum foil. Place it in the refrigerator within 2 hours of cooking. Properly stored corn remains fresh for up to 5 days.
Remove the corn from the foil before refrigerating to prevent moisture buildup. For longer storage, cut the kernels off the cob and freeze them in a freezer-safe bag or container for up to 6 months.
Label containers with the date to track freshness. Discard any corn that shows signs of mold or has an off odor.
Best Practices for Reheating
Oven reheating is ideal for grilled corn in foil. Preheat the oven to 350°F (175°C). Wrap each ear of corn in foil, adding a teaspoon of water for moisture. Heat for 5-7 minutes, turning once halfway through.
For a quicker option, use the microwave. Wrap corn in a damp paper towel and microwave on high for 30-45 seconds per ear. Let it stand for a minute before unwrapping.
Avoid reheating corn more than once. Reheat only the amount you plan to eat. Serve immediately with butter or preferred toppings for the best taste and texture.