Grilled corn on the cob in foil is a popular and easy summer side dish that brings out the natural sweetness of fresh corn. The foil method creates a steam chamber, cooking the corn to tender-crisp perfection while sealing in flavor and moisture. Grilling corn on the cob in foil typically takes about 15-20 minutes on medium-high heat, turning occasionally.

This simple technique requires minimal preparation and yields delicious results. By wrapping the corn in foil with butter and seasonings, the kernels cook evenly and absorb the flavors as they steam. The foil also protects the corn from direct flames, preventing charring and ensuring a juicy, plump texture.

Grilled corn in foil is versatile and can be customized with various seasonings and toppings. Whether you prefer classic butter and salt or more adventurous flavor combinations, this method provides a foolproof way to enjoy perfectly cooked corn on the cob straight from the grill.

Essential Ingredients

Selecting quality ingredients is crucial for delicious grilled corn on the cob in foil. Fresh corn forms the foundation, while butter and seasonings enhance flavor.

Choosing the Right Corn

Fresh corn is the star of this dish. Look for ears with bright green, tightly wrapped husks and moist, golden-brown silk. The kernels should be plump and tightly packed. Avoid corn with dry or brown husks, as this indicates age.

For optimal sweetness, use corn within a day or two of purchase. If possible, buy from local farmers’ markets or farm stands for the freshest options. White, yellow, or bi-color corn varieties all work well for grilling.

Butter and Seasonings for Flavor

Butter is essential for rich, flavorful grilled corn. Use unsalted butter to control salt levels. Soften the butter before applying to ensure even coating.

Salt and pepper are classic seasonings. For extra kick, add paprika or chili powder. Olive oil can replace butter for a healthier option.

Mix herbs like parsley or cilantro into the butter for added freshness. Garlic powder or minced garlic enhances savory notes. Experiment with different spice blends to create unique flavor profiles.

Preparing the Corn

Proper preparation is key to achieving delicious grilled corn on the cob. The process involves removing the husks and silk, then seasoning the corn before wrapping it in foil for grilling.

Shucking Corn

Start by removing the husks and silk from each ear of corn. Peel back the outer layers of husk, pulling them down towards the base. Strip away all the green leaves until the kernels are fully exposed.

Next, remove the silk strands. Use your fingers to gently pull off as much silk as possible. A soft brush can help remove stubborn strands.

Rinse the corn under cool water to wash away any remaining silk. Pat the ears dry with a clean kitchen towel or paper towels.

Applying Butter and Seasonings

Brush each ear of corn with melted butter or olive oil. This helps the seasonings stick and adds flavor.

Sprinkle salt and pepper over the corn. For extra flavor, try garlic powder, paprika, or chili powder.

Cut squares of aluminum foil large enough to wrap each ear completely. Place a corn cob in the center of each foil square.

Fold the foil over the corn, sealing the edges tightly. This creates a packet that will steam the corn as it grills.

Wrapping Techniques

Properly wrapping corn on the cob in foil is crucial for even cooking and flavor infusion. The right technique ensures the corn stays moist and absorbs seasonings while grilling.

Aluminum Foil Wrapping

Cut a piece of aluminum foil about 12 inches long for each ear of corn. Place the corn in the center of the foil. Fold the sides over the corn, creating a snug package. Twist the ends tightly to seal.

For extra protection against leaks, use a double layer of foil. This is especially helpful when adding butter or other liquids. Ensure the shiny side of the foil faces inward to reflect heat.

Leave a small amount of space within the packet for steam to circulate. This helps cook the corn evenly. Avoid wrapping too tightly, as this can lead to uneven cooking or tearing of the foil.

Seasoning Infusion in Foil

Seasoning corn before wrapping enhances flavor absorption during grilling. Brush each ear with melted butter or olive oil. Sprinkle with salt, pepper, and herbs like basil or thyme.

For a zesty kick, add a squeeze of lime juice and a pinch of chili powder. Place small pats of herb butter along the corn before sealing the foil packet. The butter will melt and coat the corn as it cooks.

Create flavor pockets by adding a tablespoon of water or broth to the foil packet. This generates steam, helping to infuse the seasonings into the corn kernels. For a smoky flavor, add a few drops of liquid smoke to the packet before sealing.

Grilling Instructions

Grilling corn on the cob in foil requires proper temperature control and timing to achieve tender, perfectly cooked kernels. Mastering these techniques ensures delicious results every time.

Grill Preheating and Temperature Control

Preheat the grill to medium-high heat, around 400°F (204°C). This temperature allows the corn to cook evenly without burning. For gas grills, set burners to medium-high. With charcoal grills, spread hot coals evenly across the grate.

Maintain consistent heat throughout cooking. Close the grill lid to trap heat and create an oven-like environment. This helps cook the corn thoroughly.

For even cooking, place foil-wrapped corn over direct heat. If using a two-zone fire, position corn on the hotter side. Rotate corn occasionally for uniform charring.

Cook Time and Doneness

Grill corn on the cob in foil for 15-20 minutes total. Turn each ear halfway through cooking, around the 8-10 minute mark. This ensures even charring and prevents burning.

To check doneness, carefully open a foil packet using tongs. The kernels should be plump and tender when pierced with a fork. Look for light charring on some kernels for added flavor.

For softer corn, let it steam in the foil for 5 minutes after removing from heat. This extra time allows kernels to soften further.

If corn isn’t fully cooked after 20 minutes, return it to the grill for 2-3 minute intervals until done. Be cautious not to overcook, as kernels can become tough and dry.

Additional Flavoring Ideas

Grilled corn on the cob in foil can be elevated with creative flavor combinations. Compound butters and culinary herbs offer easy ways to enhance the taste.

Compound Butter Variations

Mix softened butter with complementary ingredients for a flavor boost. Garlic and herb compound butter combines minced garlic, chopped parsley, and a pinch of salt. Spicy chili lime butter incorporates lime zest, chili powder, and a dash of cayenne. For a smoky twist, blend butter with smoked paprika and a touch of honey.

Prepare compound butters in advance and refrigerate. Before grilling, spread a thin layer on each corn cob before wrapping in foil.

Culinary Herbs and Spices

Fresh herbs add brightness to grilled corn. Sprinkle finely chopped cilantro or chives over the corn after grilling for a pop of color and flavor. Dried herbs and spices work well too. Old Bay seasoning lends a classic seafood flavor profile.

For a tangy kick, sprinkle ranch seasoning over the corn before wrapping in foil. Experiment with cumin, dried oregano, or ground coriander for diverse flavor profiles. Adjust quantities to taste, starting with small amounts to avoid overpowering the corn’s natural sweetness.

Serving and Presentation

Grilled corn on the cob in foil offers versatile serving options and presentation possibilities. The golden, buttery ears can be adorned with various toppings and paired with complementary dishes for a delightful meal experience.

Accompaniments and Pairings

Grilled corn pairs excellently with barbecue favorites like burgers, ribs, and grilled chicken. For a Mexican-inspired feast, serve it alongside tacos or fajitas. A refreshing corn salad makes an ideal side dish, combining grilled kernels with tomatoes, red onions, and a zesty lime dressing. At potlucks, present the corn still wrapped in foil for easy transport and keeping warm.

For a complete meal, consider offering a variety of dipping sauces like herb butter, garlic aioli, or chipotle mayo. Light salads and coleslaw provide a crisp contrast to the smoky corn flavor.

Garnishing Techniques

Elevate grilled corn with creative garnishes. Sprinkle with chili powder, smoked paprika, or tajin for a spicy kick. Grated Parmesan or crumbled cotija cheese adds a savory touch. Fresh herbs like cilantro or chopped scallions bring brightness to each bite.

For Mexican street corn-style presentation, slather the cobs with mayonnaise, then coat with cotija cheese, chili powder, and a squeeze of lime. Offer lime wedges on the side for guests to add extra zing. A drizzle of hot sauce or a sprinkle of crispy bacon bits can provide additional flavor dimensions.

Recipe Variations

Grilled corn on the cob in foil offers endless possibilities for customization. Explore regional flavors and dietary adaptations to suit various tastes and needs.

Regional Twists on Grilled Corn

Mexican street corn (elote) brings zesty flair to grilled corn. Brush cooked corn with mayonnaise, then sprinkle with chili powder, lime juice, and cotija cheese.

For a Southern BBQ twist, baste the corn with a mixture of butter, honey, and bourbon before grilling. Sprinkle with paprika and cayenne for extra kick.

Caribbean-inspired corn incorporates coconut milk and jerk seasoning. Brush the corn with coconut milk, sprinkle with jerk spice blend, and wrap in foil before grilling.

Italian-style grilled corn features a garlic and herb butter. Mix softened butter with minced garlic, basil, and oregano. Spread on corn before wrapping in foil.

Diet-Friendly Options

Vegan grilled corn skips the butter. Instead, brush with olive oil and season with salt, pepper, and nutritional yeast for a cheesy flavor.

Low-calorie versions use a light spray of olive oil instead of butter. Season with herbs like thyme or rosemary for flavor without added calories.

Keto-friendly corn alternatives include grilling bell peppers or zucchini in foil packets. Season with butter, garlic, and herbs for a similar experience.

For a paleo option, wrap sweet potato wedges in foil with coconut oil and cinnamon. Grill until tender for a sweet and satisfying side dish.

Alternate Cooking Methods

Grilling corn on the cob in foil isn’t the only way to enjoy this delicious vegetable. Several other techniques can produce equally tasty results, even without an outdoor grill.

Boiling and Microwave Techniques

Boiling corn on the cob is a classic method that yields tender, juicy kernels. Fill a large pot with water, add salt, and bring to a boil. Drop in the shucked corn and cook for 3-5 minutes until tender.

Microwave corn on the cob offers a quick and convenient alternative. Leave the corn in its husk and microwave for 3-4 minutes per ear. Let it cool slightly, then remove the husk and silk.

For added flavor, brush the cooked corn with butter and sprinkle with salt and pepper. Both methods preserve the corn’s natural sweetness and are perfect for busy weeknights.

Indoor Grilling Alternatives

A grill pan on the stovetop can mimic outdoor grilling. Preheat the pan over medium-high heat. Brush the corn with oil and grill for 10-12 minutes, turning occasionally, until charred and tender.

An oven can also produce tasty results. Preheat to 425°F (218°C). Wrap corn in foil with butter and seasoning. Roast for 20-25 minutes, turning halfway through.

For a smoky flavor without a grill, try broiling. Place corn 6 inches from the broiler and cook for 8-10 minutes, turning every 2 minutes. This method creates a nice char on the kernels.

Maintaining Corn Quality

Proper storage and reheating techniques are crucial for preserving the flavor and texture of grilled corn on the cob. Following best practices ensures you can enjoy your delicious corn even after the initial meal.

Storage Tips for Corn

Store grilled corn in an airtight container in the refrigerator for up to 3-5 days. Remove the corn from the foil before storing to prevent moisture buildup. For longer storage, cut the kernels off the cob and freeze them in a freezer-safe bag for up to 6 months.

When storing fresh corn before grilling, keep it in the husk and refrigerate. Use within 1-2 days for optimal sweetness. Avoid shucking until ready to cook, as this helps maintain moisture and flavor.

For sweet corn, wrap unhusked ears in damp paper towels and place them in a plastic bag. This method helps preserve freshness for several days in the refrigerator.

Reheating Leftover Grilled Corn

To reheat grilled corn, preheat the oven to 350°F (175°C). Wrap each ear in foil with a pat of butter and any desired seasonings. Heat for 5-7 minutes, turning once halfway through.

For a quicker option, use the microwave. Place corn on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warm, typically 1-2 minutes total.

Grilled corn can also be reheated on the stovetop. Cut kernels off the cob and sauté in a pan with butter for 3-4 minutes over medium heat. This method works well for adding the corn to other dishes.

Other Grill-Friendly Vegetables

Grilling vegetables in foil packets is a versatile technique that extends beyond corn. Many vegetables benefit from this method, which locks in moisture and flavors while allowing for easy cooking and cleanup.

Adapting Corn Techniques to Other Produce

Green beans, cabbage, and cauliflower are excellent candidates for foil packet grilling. To prepare green beans, wrap them in foil with a drizzle of olive oil and seasoning. Grill for 15-20 minutes, turning once.

For cabbage, cut it into wedges and place in foil with butter and spices. Grill for 20-25 minutes until tender.

Cauliflower florets can be seasoned and wrapped in foil, then grilled for 15-20 minutes.

Yellow corn, like its white counterpart, grills beautifully in foil. Wrap husked ears with butter and herbs, then grill for 15-20 minutes, rotating occasionally.

When grilling vegetables in foil, it’s important to adjust cooking times based on the density and size of the produce. Denser vegetables may require longer cooking times, while more delicate ones need less time on the grill.