Grilling corn on the cob wrapped in foil is a foolproof method for achieving perfectly cooked, juicy kernels every time. This technique combines the smoky flavors of outdoor cooking with the gentle steaming effect of the foil packet. Grilled corn in foil takes about 16-20 minutes over medium-high heat, with one flip halfway through cooking.
The foil-wrapped method offers several advantages for grilling corn. It helps retain moisture, preventing the kernels from drying out or burning. The corn essentially steams inside its protective silver cocoon, resulting in tender, flavorful results. This approach also allows for easy customization with butter, herbs, and spices sealed inside the packet.
While some grill enthusiasts prefer the direct char method, foil-wrapped corn provides consistent results with minimal fuss. It’s an excellent option for those new to grilling or when preparing corn for a crowd. The foil packets can be prepared in advance and easily transported to picnics or barbecues.
Grill Preparation and Safety
Proper grill setup and safety precautions are crucial for successfully grilling corn on the cob in foil. These steps ensure optimal cooking conditions and protect against potential hazards.
Grill Setup
Clean the grill grates thoroughly before use. Remove any debris or leftover residue from previous grilling sessions. Preheat the grill to medium-high heat, around 350-400°F (175-204°C). This temperature range is ideal for cooking corn in foil.
For gas grills, turn on all burners and close the lid. Allow 10-15 minutes for preheating. With charcoal grills, light the coals and let them burn until they’re covered in gray ash. Spread them evenly across the grill bottom.
Create two cooking zones: a direct heat zone for initial searing and an indirect heat zone for longer cooking. This setup provides flexibility when grilling corn in foil.
Safety Precautions
Keep a fire extinguisher nearby in case of emergencies. Never leave the grill unattended while it’s lit. Use long-handled grilling tools to avoid burns. Wear heat-resistant gloves when handling hot items.
Be cautious when opening foil packets. Steam can escape quickly and cause burns. Use tongs to carefully unwrap the corn. Keep children and pets away from the grill area to prevent accidents.
Ensure proper ventilation when grilling. Never use the grill indoors or in enclosed spaces. This prevents carbon monoxide buildup. Check for gas leaks on propane grills before each use by applying soapy water to connections.
Selecting and Preparing Corn
Fresh corn selection and proper preparation are crucial for achieving delicious grilled corn on the cob. Choosing high-quality ears and readying them for the grill ensures optimal flavor and texture.
Choosing Fresh Corn
Look for ears with bright green, tightly wrapped husks. Gently squeeze the ear to feel for plump kernels underneath. Fresh silks should be pale yellow or light brown, slightly sticky, and moist.
Avoid corn with dry or dark brown silks, as this indicates older corn. Peel back a small section of the husk to check for plump, tightly packed kernels in even rows. Kernels should be firm and release a milky liquid when punctured with a fingernail.
For best flavor, use corn within 1-2 days of purchase. Store ears in their husks in the refrigerator until ready to grill.
Prepping Corn for the Grill
Start by removing the husks and silks from each ear of corn. Rinse the ears under cool water to remove any remaining silk strands. Pat dry with paper towels.
Brush each ear lightly with melted butter or olive oil. Season with salt and pepper, or try other spices like chili powder or garlic salt for added flavor.
Cut squares of aluminum foil large enough to completely wrap each ear. Place a corn ear in the center of each foil piece. Fold the sides over the corn and twist the ends to create a sealed package.
For extra flavor, add a pat of butter or a drizzle of olive oil inside the foil before sealing. This will help keep the corn moist during grilling.
Wrapping Techniques
Proper wrapping techniques are crucial for grilling corn on the cob in foil. These methods ensure even cooking and optimal flavor retention.
Foil Packet Creation
Start with a large piece of aluminum foil, approximately 12 inches long. Place the corn in the center of the foil sheet. Fold the sides of the foil over the corn, creating a sealed package. Twist the ends tightly to secure the seal.
For added protection, consider using a double layer of foil. This helps prevent tearing and provides better insulation during grilling. Ensure the foil is wrapped snugly around the corn, but leave a small air pocket for steam circulation.
Corn on the Cob in Foil
Before wrapping, lightly brush the corn with melted butter or oil. This step enhances flavor and prevents sticking. For extra seasoning, sprinkle salt, pepper, or herbs on the corn before sealing the foil.
Place the wrapped corn directly on the grill grates. Cook for 15-20 minutes, turning occasionally for even heat distribution. To check doneness, carefully open one foil packet and pierce the kernels with a fork.
After grilling, let the foil-wrapped corn rest for 5 minutes. This allows the corn to steam further in the packet, ensuring tender and juicy results.
Grilling Methods
Grilling corn on the cob offers delicious results whether using foil or not. Each method has its own advantages and techniques for achieving perfectly cooked, flavorful corn.
Grilling Corn on the Cob in Foil
Wrapping corn in foil before grilling helps retain moisture and allows for even cooking. Start by shucking the corn and removing any silk. Place each ear on a piece of aluminum foil large enough to wrap it completely.
Add butter, herbs, or seasonings if desired. Wrap the corn tightly in foil, twisting the ends to seal. Preheat the grill to medium-high heat (around 350°F).
Place the foil-wrapped corn directly on the grill grates. Cook for 15-20 minutes, turning occasionally. The corn is done when it’s tender and easily pierced with a fork.
Let the corn rest in the foil for 5 minutes after removing from the grill. This allows it to steam and become extra juicy.
Grill Corn Without Foil
Grilling corn without foil produces a smoky flavor and light char. Leave the husks on or remove them based on preference. If leaving husks on, peel them back to remove silk, then replace.
Brush the corn with oil to prevent sticking. Place directly on preheated grill grates over medium-high heat. Cook for 10-15 minutes, rotating every few minutes for even charring.
The corn is ready when kernels are tender and lightly charred. For added flavor, brush with butter and seasonings after grilling. Let cool slightly before serving.
This method results in a more intense grilled flavor compared to foil-wrapped corn. It’s ideal for those who enjoy a bit of char and smokiness in their grilled vegetables.
Seasoning and Flavoring
Seasoning corn on the cob adds delicious flavor and enhances the natural sweetness. Various options range from simple salt and pepper to more complex spice blends.
Butter and Basic Seasoning
Butter is a classic choice for seasoning grilled corn. Spread softened butter evenly over each ear before wrapping in foil. For added flavor, mix in salt and freshly ground black pepper.
A sprinkle of garlic powder or dried herbs like thyme or oregano can complement the butter nicely. Fresh chives make an excellent garnish, adding a mild onion flavor and pop of color.
For a zesty kick, try adding a squeeze of fresh lemon juice along with the butter and seasonings. This brightens the flavors and balances the richness.
Specialty Seasonings
Mexican street corn-inspired seasoning is popular for grilled corn. Mix chili powder, cumin, and lime zest into softened butter before applying. After grilling, sprinkle with cotija cheese and cilantro.
Ranch seasoning adds a tangy, herbaceous flavor. Simply sprinkle store-bought ranch seasoning mix over buttered corn before wrapping in foil.
For a smoky-sweet option, try a blend of smoked paprika, brown sugar, and a pinch of cayenne pepper. This creates a flavor reminiscent of barbecue.
Cajun seasoning provides a spicy kick. Use a pre-made blend or create your own with paprika, garlic powder, onion powder, oregano, and cayenne.
Serving Suggestions
Grilled corn in foil makes an easy side dish that pairs well with many meals. Serve it straight from the grill or incorporate it into other dishes for added flavor and texture.
From Grill to Table
Remove the foil carefully to avoid steam burns. Place the corn on a serving platter or individual plates. Provide butter, salt, and pepper for guests to season to taste. For added flavor, offer toppings like grated Parmesan, chili powder, or fresh herbs.
Consider leaving some corn in the foil for guests who prefer to unwrap their own. This keeps the corn warm longer. Use tongs to transfer hot corn cobs safely.
For a fun presentation, cut the corn into smaller sections. This makes it easier to eat and allows guests to try multiple flavors.
Complementing Dishes
Grilled corn pairs excellently with barbecue classics like burgers, ribs, and grilled chicken. It also complements fish dishes, particularly grilled salmon or shrimp skewers.
For a lighter meal, use the grilled corn to create a vibrant corn salad. Cut the kernels off the cob and mix with diced tomatoes, red onion, and a lime vinaigrette.
Serve alongside other summer vegetables like grilled zucchini or bell peppers for a colorful vegetable medley. For a Mexican-inspired meal, pair with fresh guacamole and grilled steak for fajitas.
Consider serving the corn with a variety of butter flavors, such as herb butter or spicy chipotle butter, to elevate the dish.
Advanced Techniques and Variations
Grilling corn on the cob in foil offers opportunities for culinary creativity. Experimenting with charring and flavor infusions can elevate this classic summer dish to new heights.
Achieving Charred Corn
To achieve a delicious charred flavor, remove the corn from the foil for the last few minutes of grilling. Place the ears directly on the grates over high heat. Rotate every 30 seconds until grill marks appear and kernels begin to char.
For extra smokiness, add wood chips to your grill. Soak hickory or applewood chips in water for 30 minutes before use. Drain and place them in a smoker box or aluminum foil packet with holes. Position the wood chips on the grates before adding the corn.
Charred corn pairs well with bold seasonings. Try a sprinkle of smoked paprika or chipotle powder after grilling for an added kick.
Flavor Infusions
Create compound butters to infuse corn with unique flavors. Mix softened butter with herbs, spices, or citrus zest. Popular combinations include garlic-herb, chili-lime, and honey-rosemary.
Spread the compound butter on the corn before wrapping it in foil. As the corn grills, the flavors will meld and penetrate the kernels.
For a tangy twist, squeeze fresh lemon juice over the corn before serving. The acidity brightens the flavors and complements the sweetness of the corn.
Try brushing grilled corn with flavored oils. Basil-infused olive oil or toasted sesame oil can add depth and complexity to the dish.
Storage and Leftovers
Proper storage and reheating techniques ensure grilled corn on the cob remains delicious even after the initial meal. Following the right methods preserves flavor and texture for later enjoyment.
Storing Cooked Corn
Remove corn from foil and let it cool completely before storing. Place cooled corn in an airtight container or resealable plastic bag. Store in the refrigerator for up to 3-5 days. For longer-term storage, cut kernels off the cob and freeze them in a freezer-safe container or bag for up to 6 months.
To maintain quality, avoid storing corn in the foil it was grilled in. Foil can react with the corn over time, affecting taste and texture. Label containers with the date to track freshness.
Reheating Techniques
Microwave: Place corn on a microwave-safe plate. Sprinkle with water and cover with a damp paper towel. Heat for 20-30 seconds per ear, turning halfway through.
Oven: Preheat to 350°F (175°C). Wrap corn in new foil with a pat of butter. Heat for 5-7 minutes, turning once.
Grill: Rewrap corn in foil. Place on medium-heat grill for 3-4 minutes per side.
Stovetop: Cut kernels off the cob. Reheat in a skillet over medium heat with butter for 3-4 minutes, stirring occasionally.
Choose the method that best suits your preferences and available time. Avoid overheating to prevent tough, dry corn.
Alternative Cooking Methods
While grilling corn on the cob in foil is popular, other methods offer delicious results. These alternatives provide options for different kitchen setups and preferences.
Oven Roasting
Oven roasting corn on the cob creates a similar effect to grilling. Preheat the oven to 425°F (218°C). Wrap each ear of corn in foil with butter, salt, and pepper. Place the wrapped corn on a baking sheet.
Roast for 20-25 minutes, turning halfway through. The corn will steam inside the foil, resulting in tender kernels. For a charred flavor, unwrap the corn for the last 5 minutes of cooking.
This method works well for large batches and doesn’t require outdoor space. It’s also less dependent on weather conditions compared to grilling.
Boiling Corn on the Cob
Boiling is a quick and easy method for cooking corn. Fill a large pot with water and add 1 tablespoon of salt. Bring the water to a boil over high heat.
Carefully add shucked ears of corn to the boiling water. Cook for 3-5 minutes until the kernels are tender. Use tongs to remove the corn from the water.
Boiling preserves the corn’s natural sweetness and produces consistently tender results. It’s ideal for cooking multiple ears quickly. Season the cooked corn with butter, salt, and herbs for added flavor.
Conclusion
Grilling corn on the cob in foil is a foolproof method for achieving delicious results. The foil acts as a protective barrier, trapping moisture and flavors while preventing charring.
This technique yields tender, juicy kernels infused with buttery goodness. It’s an ideal approach for those new to grilling or seeking consistent outcomes.
The process is straightforward: wrap seasoned corn in foil, place on the grill, and cook for 15-20 minutes. Turning occasionally ensures even cooking.
For added flavor, experiment with herbs, spices, or different types of butter. Garlic, chili powder, or herb-infused butter can elevate the taste profile.
Remember to let the corn rest briefly after grilling. This allows for safe handling and lets the flavors settle.
Grilled corn in foil is versatile and convenient. It can be prepared ahead of time and easily transported for picnics or outdoor gatherings.
This method guarantees a crowd-pleasing side dish that complements various main courses. It’s perfect for summer barbecues, family dinners, or casual get-togethers.