Grilled corn on the cob in foil locks in all the juicy sweetness of fresh buttered corn with no mess.
Dripping in butter with just a touch of salt and pepper, this easy recipe makes short work of prepping and cooking corn using just a few basics and tin foil to make corn on the cob quickly and easily all summer.
Summer entertaining isn’t the same without gloriously delicious grilled corn on the cob.
This Will Be Your Go-To Grilled Corn Because…
- This corn is juicy and buttery with the perfect combination of seasoning.
- Grilled corn is buttery, and savory, with a hint of smokiness.
- When you unwrap the corn it will be steaming and aromatic with plump and moist kernels.
- This easy recipe for grilled corn on the cob is great for a gas, charcoal grill, or firepit.
- Make an entire meal on the grill! Next to the corn, grill sausage and peppers or BBQ drumsticks and some grilled pineapple for dessert.
Ingredients and Variations
Corn: Fresh corn in season produces the best results, but frozen corn on the cob can be used too and doesn’t need to be thawed, add a few more minutes to the cook time.
Butter: Real butter melts perfectly and adds flavor to sweet summer corn, but slather cobs with honey butter for extra sweetness. Leftover bacon grease will give grilled corn on the cob a deep, smoky flavor. Olive oil or herb-infused oils like rosemary oil or basil oil are also great options.
Seasonings: Salt and pepper, taco, or a zesty Cajun are great for matching the flavor of grilled corn on the cob to the rest of the menu.
Variations: Make any BBQ a fiesta and make elote flavored corn on the cob with a spicy mayo and cotija cheese, or brush corn with a sweet and tangy Carolina Gold BBQ sauce.
How to Grill Corn on the Cob in Foil
- Remove the husk and silk.
- Butter and season before wrapping each ear in aluminum foil (recipe below).
- Cook on the grill until the desired level of doneness is reached.
- Serve immediately.
Storing Leftover Corn on the Cob
- Keep leftover grilled corn on the cob covered in the refrigerator for up to 5 days. Reheat in the microwave or the oven until warmed through.
- Freeze cooked and cooled cobs wrapped in foil in zippered bags in the freezer for up to 6 months and thaw in the refrigerator overnight before reheating.
- Leftover corn can be added to a sheet pan shrimp dinner or the kernels can be removed and added to a hearty tomato corn chowder.
More Grilling Greats
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Grilled Corn on the Cob
Equipment
Ingredients
- 4 cobs corn
- 4 Tablespoons butter or to taste
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
Instructions
- Preheat barbecue to medium heat.
- Cut foil in pieces large enough to cover corn entirely, including some on the ends, enough to wrap the corn fully.
- Shuck the corn, removing all silk. Place corn cob on a piece of foil. Spread butter on each cob, covering fully. Sprinkle all sides of each corn cob with salt & pepper (as desired). Wrap corn with foil and seal ends.
- Place foil-wrapped corn on the barbecue and cook, turning every 5 minutes, for 15 minutes, or until cooked to your liking.*
Notes
- *Corn can be cooked on the second rack, but it may take slightly longer.
- Leftover corn will keep in the refrigerator for 5 days and in the freezer for 6 months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Grilled corn is the only way to go in the summertime! Candace’s husband