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This Grilled Corn on the Cob in Foil Recipe is the ultimate way to enjoy tender, buttery corn with a smoky aroma locked in by foil-wrapping. The flavorful blend of garlic powder, paprika, and dried parsley creates an irresistible seasoning that complements the natural sweetness of the corn. Perfect for summer BBQs or campfire cooking, this method ensures juicy, evenly cooked corn every time.
Table of Contents
- Why This Recipe Solves Your Summer Cooking Needs
- Everything You Need for Grilled Corn on the Cob
- How To Make Grilled Corn on the Cob Step by Step
- Expert Tips for Perfect Grilled Corn
- Simple Swaps and Substitutions
- Meal Prep, Storage, and Reheating
- Side Dishes and Serving Suggestions
Why This Recipe Solves Your Summer Cooking Needs
- Effortless preparation: Wrapping each ear of corn in foil keeps cleanup simple and makes grilling stress-free.
- Customizable flavors: The butter mixture can be tailored with your favorite seasonings to match your taste preferences.
- Ideal for outdoor cooking: Whether on a backyard grill or at a campsite, this method works perfectly without complicated tools.
- Consistently juicy results: The foil locks in moisture, guaranteeing tender, evenly cooked corn every time.
Everything You Need for Grilled Corn on the Cob
- 4 ears of fresh corn, husked
- 4 tablespoons unsalted butter, softened
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Salt, to taste
- Black pepper, to taste
- 4 sheets of aluminum foil, large enough to wrap each ear of corn
Fresh corn is the star ingredient here, providing natural sweetness and juicy texture. The softened butter blends seamlessly with the spices, ensuring an even coating on each ear for maximum flavor.
How To Make Grilled Corn on the Cob Step by Step
- Preheat your grill to medium-high heat, approximately 375°F (about 190°C).
- In a small bowl, combine softened butter, garlic powder, paprika, dried parsley, salt, and black pepper until evenly mixed.
- Place each husked ear of corn on its own sheet of aluminum foil.
- Spread approximately 1 tablespoon of the seasoned butter across each ear of corn, ensuring full coverage.
Outdoor ApplianceWeber Spirit II E-310 Gas GrillA premium gas grill for effortless outdoor cooking, perfect for grilling corn and other BBQ favorites.
Essential CookwareLodge Cast Iron Grill Pan 10.5-inchIdeal for grilling corn indoors with perfect char marks and even heat distribution.
- Tightly wrap each ear in its foil, sealing the edges to contain the butter.
- Cook the foil-wrapped corn on the grill for 15 to 20 minutes, turning occasionally for even cooking.
- Carefully remove the corn from the grill and let it rest for 2 minutes before unwrapping each foil packet.
- Serve hot, optionally garnished with extra parsley or a squeeze of lime juice.
Expert Tips for Perfect Grilled Corn
- Prevent sticking: Coat the inside of the foil with a thin layer of non-stick spray for easy unwrapping.
- Flip consistently: Turn each foil packet every 5 minutes to ensure even heat distribution and avoid scorching.
- Boost flavor: Add a dash of chili powder or a squeeze of fresh lime juice to the butter mixture for a zesty twist.
- Test for doneness: Pierce an ear of corn with a fork—if it slides in easily, the corn is ready to serve.
Simple Swaps and Substitutions
- Substitute for butter: Use olive oil for a lighter option with a slightly fruity taste.
- Change up the spices: Swap paprika for smoked paprika to enhance the smoky flavor.
- Go vegan: Replace butter with plant-based margarine for a completely dairy-free version without sacrificing creaminess.
Meal Prep, Storage, and Reheating
To prep ahead, mix the butter and spices a day in advance and store in the fridge until ready to use. Cooked foil-wrapped corn can be stored in the refrigerator for up to 3 days. Reheat by placing the foil packets back on the grill for 5 to 7 minutes or unwrapping them and microwaving for 1 to 2 minutes.
Side Dishes and Serving Suggestions
- Pair with grilled chicken skewers for a hearty summer meal.
- Serve alongside our crack corn salad for a refreshing, complementary cold dish.
- Try it with our southwest corn dip for a spicy appetizer combo.
- Add roasted potatoes or a simple green salad to balance the smoky, buttery flavor of the corn.
Grilled Corn on the Cob in Foil Recipe
Ingredients
- 4 ears fresh corn (husked)
- 4 tbsp unsalted butter (softened)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried parsley
- salt (to taste)
- black pepper (to taste)
- 4 sheets aluminum foil (large enough to wrap each ear of corn)
Instructions
- Preheat your grill to medium-high heat (about 375°F/190°C).
- In a small bowl, mix together the softened butter, garlic powder, paprika, dried parsley, salt, and black pepper until well combined.
- Place each ear of corn on a sheet of aluminum foil.
- Spread about 1 tablespoon of the seasoned butter evenly over each ear of corn, ensuring full coverage.
- Wrap each ear of corn tightly in its foil sheet, sealing the edges to keep the butter inside.
- Place the foil-wrapped corn on the grill and cook for 15-20 minutes, turning occasionally to ensure even cooking.
- Carefully remove the corn from the grill and let it rest for 2 minutes before unwrapping.
- Serve hot, optionally garnished with additional parsley or a squeeze of lime juice.
Notes
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