Grilled Corn on the Cob in Foil: Juicy Summer Side
Why You’ll Love This Recipe
- Hands‑free grilling: the foil packet keeps everything tidy.
- Moist, buttery kernels every time—no dry edges.
- Customizable flavor boosters (herbs, spices, cheese) in minutes.
- Great side for BBQ, picnics, or a quick weeknight dinner.
Ingredients
- 4 ears of fresh corn, husks and silk removed
- 4 tablespoons unsalted butter, softened
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 4 sheets heavy‑duty aluminum foil (12×12 inches)
- Optional: ¼ cup grated Parmesan or Cotija cheese for serving
How to Make Corn on the Cob on the Grill in Foil
- Prep the butter mixture. In a small bowl, combine the softened butter, salt, pepper, smoked paprika, minced garlic, and chopped parsley. Mix until a smooth, green‑speckled paste forms.
- Spread the butter. Lay each ear of corn on a sheet of foil. Slather the butter mixture all over the kernels, making sure to coat every side. The butter will melt and baste the corn as it grills.
- Seal the packets. Fold the long edges of the foil together, then the short edges, creating a tight seal. The packet should be airtight so steam stays inside.
- Preheat the grill. Heat a gas or charcoal grill to medium‑high (about 400°F / 200°C). If using charcoal, arrange the coals for indirect heat.
- Grill the corn. Place the foil packets directly on the grill grates. Close the lid and cook for 12–15 minutes, turning once halfway through. You’ll see the butter bubbling through the foil and the kernels turning a bright, glossy gold.
- Check for doneness. Carefully open one packet (steam will be hot!). The kernels should be tender when pierced with a fork and have a faint char on the edges.
- Finish and serve. Remove the packets from the grill. If you like, sprinkle the optional grated cheese over the hot corn, re‑seal for 30 seconds to let it melt, then serve immediately.
Tips for Best Results
- Use fresh corn. The sweeter the kernels, the better the flavor. Look for husks that are bright green and moist.
- Don’t over‑crowd the grill. Give each packet space for even heat circulation.
- Seal tightly. Any steam escape will dry the corn. Press the foil edges firmly.
- Adjust seasoning. If you prefer heat, add a pinch of cayenne to the butter mixture.
- For extra char. After the foil packet is done, unwrap and place the corn directly on the grill for 1–2 minutes per side.
Variations
- Mexican‑style. Swap parsley for chopped cilantro, add ½ teaspoon cumin, and finish with lime juice and Cotija cheese.
- Herb‑butter blend. Use a mix of thyme, rosemary, and dill instead of parsley.
- Spicy jalapeño. Stir 1 finely diced jalapeño into the butter mixture for a subtle kick.
- Cheesy garlic. Mix ¼ cup shredded cheddar into the butter before spreading, then top with extra cheese after grilling.
Storage
Store any leftover corn in an airtight container in the refrigerator for up to 3 days. To reheat, unwrap and place the corn on a medium‑heat grill for 3–4 minutes, or microwave on a plate covered with a damp paper towel for 1 minute.
Print
Grilled Corn on the Cob in Foil: Juicy Summer Side
- Total Time: 40 mins
- Yield: 6 servings 1x
- Diet: Halal
Description
Discover the easiest grilled corn on the cob in foil—perfectly buttery, smoky, and ready in minutes for your backyard feast.
Ingredients
Scale
- 4 ears of fresh corn, husks and silk removed
- 4 tablespoons unsalted butter, softened
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 4 sheets heavy‑duty aluminum foil (12×12 inches)
- Optional: ¼ cup grated Parmesan or Cotija cheese for serving
Instructions
- Prep the butter mixture. In a small bowl, combine the softened butter, salt, pepper, smoked paprika, minced garlic, and chopped parsley. Mix until a smooth, green‑speckled paste forms.
- Spread the butter. Lay each ear of corn on a sheet of foil. Slather the butter mixture all over the kernels, making sure to coat every side. The butter will melt and baste the corn as it grills.
- Seal the packets. Fold the long edges of the foil together, then the short edges, creating a tight seal. The packet should be airtight so steam stays inside.
- Preheat the grill. Heat a gas or charcoal grill to medium‑high (about 400°F / 200°C). If using charcoal, arrange the coals for indirect heat.
- Grill the corn. Place the foil packets directly on the grill grates. Close the lid and cook for 12–15 minutes, turning once halfway through. You’ll see the butter bubbling through the foil and the kernels turning a bright, glossy gold.
- Check for doneness. Carefully open one packet (steam will be hot!). The kernels should be tender when pierced with a fork and have a faint char on the edges.
- Finish and serve. Remove the packets from the grill. If you like, sprinkle the optional grated cheese over the hot corn, re‑seal for 30 seconds to let it melt, then serve immediately.
Notes
- Use fresh corn. The sweeter the kernels, the better the flavor. Look for husks that are bright green and moist.
- Don’t over‑crowd the grill. Give each packet space for even heat circulation.
- Seal tightly. Any steam escape will dry the corn. Press the foil edges firmly.
- Adjust seasoning. If you prefer heat, add a pinch of cayenne to the butter mixture.
- For extra char. After the foil packet is done, unwrap and place the corn directly on the grill for 1–2 minutes per side.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: corn on the cob on the grill in foil
FAQs
- Can I use frozen corn?
- Fresh ears give the best texture, but you can grill frozen kernels on the cob if you thaw them first and add a little extra butter.
- Do I need to pre‑soak the foil?
- No. Heavy‑duty foil is sturdy enough to hold steam without tearing.
- What if I don’t have a grill?
- You can achieve similar results in a 425°F oven on a baking sheet for 20 minutes, turning once.
- Can I add a sweet glaze?
- Yes—mix 2 tablespoons honey with a pinch of chili powder and brush it on the corn before sealing the foil.