Grilled corn on the cob in foil is a quick and easy way to ensure perfectly cooked corn with juicy, plump kernels every time.
One food I really look forward to during the summer is grilled corn on the cob.
It's delicious, easy to make, and reminds me of this cute little farm stand my family visited when I was a kid. I'd get so excited to pick out the biggest, juiciest ear of corn ever.
Now, I typically buy my corn on the cob from a local farmers' market or grocery store.
I love grilling corn on the cob in foil because it keeps it juicy and flavorful. The foil locks in moisture, resulting in perfectly cooked kernels every time.
Plus, it makes it super easy to season the corn with butter, salt, and spices before wrapping it up.
So, if you're looking for a quick and easy summer side dish for dinner or your next cookout, keep reading to learn how I make grilled corn on the cob in foil.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Corn on the Cob- Fresh corn on the cob is best for grilling. Choose ears with bright green husks, moist silk, and plump kernels. You can also use frozen corn without thawing it first; just add 5-10 minutes to the cooking time.
- Butter or Olive Oil- Brushing the corn with melted butter or olive oil helps the seasoning stick and adds moisture, preventing the corn from drying out on the grill.
- Kosher Salt- Enhances the natural sweetness of the corn.
How to Grill Corn on the Cob in Foil
Here is how to make grilled corn on the cob in foil on a gas grill.
Step 1: Prepare. Preheat your gas grill on high for about 10 minutes. Tear off four pieces of aluminum foil, each large enough to completely wrap one ear of corn. Place one ear of corn on each piece of foil.
Step 2: Season the corn. Use a basting brush to coat each ear of corn with melted butter or olive oil. Sprinkle evenly with kosher salt. Wrap the corn tightly in the aluminum foil.
Step 3: Grill the corn. Reduce the grill heat to medium-high. Place the foil-wrapped corn on the grill and cook for 20 minutes with the lid closed, turning every 5 minutes to ensure even cooking. The corn is done when the kernels are bright yellow and tender.
Step 4: Serve. Carefully remove the corn from the grill and let it cool for a few minutes. Unwrap the foil, then serve with additional butter, salt, and pepper if desired.
Topping Ideas
- Classics- Melted butter, kosher salt, and cracked black pepper make for a simple, yet delicious ear of corn on the cob.
- Herbs- Fresh herbs, like parsley, chives, cilantro, or basil, are perfect for adding freshness and a pop of color.
- Cheese- Try sprinkling freshly grated parmesan cheese or cotija cheese over the corn after buttering.
- Seasonings- Garlic powder, smoked paprika, chili powder, cumin, and cayenne pepper are just a few of the seasonings you can sprinkle on your corn to take it to the next level.
What to Serve with Grilled Corn on the Cob
Grilled corn on the cob pairs well with all sorts of grilled meats. Try it with grilled steak tips, chicken, shrimp skewers, or beef burgers.
It's also delicious with BBQ pulled chicken or pork.
How to Store
Store leftover corn on the cob in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. You can either store the corn whole or remove the kernels before storing.
Let's Connect!
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📖 Recipe
Grilled Corn on the Cob in Foil
Equipment
- Aluminum foil
Ingredients
- 4 ears corn on the cob shucked, ends trimmed if desired
- 2 teaspoons melted butter or olive oil
- ½ teaspoon kosher salt
Instructions
- Preheat your gas grill on high for about 10 minutes.
- Tear off four pieces of aluminum foil, each large enough to completely wrap one ear of corn. Place one ear of corn on each piece of foil.4 ears corn on the cob
- Use a basting brush to coat each ear of corn with melted butter or olive oil. Sprinkle evenly with kosher salt.2 teaspoons melted butter or olive oil, ½ teaspoon kosher salt
- Wrap the corn tightly in the aluminum foil.
- Reduce the grill heat to medium-high. Place the foil-wrapped corn on the grill and cook for 20 minutes with the lid closed, turning every 5 minutes to ensure even cooking. The corn is done when the kernels are bright yellow and tender.
- Carefully remove the corn from the grill and let it cool for a few minutes. Unwrap the foil, then serve with additional butter, salt, and pepper if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. You can either store the corn whole on the cob or remove the kernels before storing.
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