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