How to Grill Corn on the Cob in Foil

top down view of sweet corn on the cob in foil with charred kernels.

How to Grill Corn on the Cob in Foil

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 204kcal

Author Jason

Equipment

Grill
Aluminum Foil
BBQ Brush for smearing butter on the corn (you can also use the back of a spoon)

Ingredients

4 ears Corn
4 oz Butter room temperature
salt and pepper to taste

Instructions

Start with removing the husks off of the ears of corn, including the corn silk strings. Cut off the end of the corn to clean it up. Rinse.
Brush the corn with the room temperature butter with the bbq brush or the back of a spoon on all sides.
Sprinkle with salt and pepper, to taste.
Place each ear of corn in a piece of aluminum foil and wrap it up tight so the butter doesn't leak out.
Preheat your grill to medium-high heat (375°F-425°F).
Place the wrapped ears of corn on the grill grates. Cook with the lid closed for a total of 20 minutes, turning over at the 10 minute mark.
Remove from the grill and carefully open the foil packets (hot steam will come out). The corn should be tender and show charring here and there.
Serve hot, with or without toppings.

Notes

Shucking Corn: To shuck a corn cob, peel back the green husk and remove it. If necessary you can break the base off to remove the husk fully. Once the husk is removed, you need to remove all of the corn silk. Rub your hands up and down quickly over the cob to quickly and easily remove most of the silk. Pesky pieces can be picked off individually. A vegetable brush also comes in very handy to remove the silks.

Trim the Bad: If you find any messy spots on your corn where it has dried out, started to go bad, or gotten eaten by an animal, you can trim that section off with a knife.

Cut off the end of the cob at the base to clean it up. You can also cut the tip end if you want to use cob holders. Cob holders are small handles with steel prongs that stick into the ends of the corn and give you something to hold onto while eating fresh, hot corn on the cob.

Leftovers: Leftover corn on the cob can be kept for up to a week or so. It will start to get mushy or slimy when it goes bad.

Place your leftover cobs in a plastic zipper bag or an airtight container in the refrigerator to save it for later.

You also have the option of cutting the corn off the cob for future use. This corn can be refrigerated or frozen and used within one week in soup, casseroles, stews, or just reheated with butter.

Freezer Friendly: Frozen corn cut off the cob and stored in a plastic zipper bag can be kept for up to a year in a deep freeze and reheated in the microwave or saucepan on the stovetop. Add butter and heavy cream for a special treat.

Reheating: To reheat corn on the cob, place it in a microwave for twenty to thirty seconds. When it is hot enough to melt butter, its ready to eat. You can also drop cold corn on the cob into a pot of boiling water for a minute or two to reheat it quickly.

Nutrition