Description
Enjoy smoky, tender grilled corn on the cob cooked in foil packets. This easy recipe uses a flavorful butter mixture with garlic and pepper, steamed to perfection on the grill, making it a perfect summer side dish for any outdoor meal.
Ingredients
Scale
Butter Mixture
- 4 tablespoons butter (softened)
- ¼ teaspoon salt
- ½ teaspoon dried garlic powder (optional)
- â…› teaspoon ground black pepper (optional)
Main Ingredient
- 6 ears corn (shucked)
Instructions
- Preheat Grill: Preheat your grill to 400°F to ensure it reaches the perfect temperature for steaming and grilling the corn evenly.
- Prepare Butter Mixture: In a small bowl, mash the softened butter with salt, dried garlic powder, and ground black pepper until smooth. This mixture will infuse the corn with rich flavor while it cooks.
- Wrap Corn in Foil: Rub each shucked ear of corn thoroughly with the butter mixture. Place the ears on large pieces of aluminum foil—typically two ears per foil packet works well. Use a double layer of foil to prevent burning from direct heat. Fold the foil tightly around the corn to create sealed packets.
- Grill First Side: Put the foil packets on the grill grates, close the lid, and grill for 10 minutes. This initial grilling steams the corn inside the foil, softening it while the butter melts in.
- Flip and Finish Grilling: Carefully remove the packets from the grill and open them cautiously to avoid steam burns. Flip each ear of corn over inside the foil, reseal the packets, and grill them for an additional 10 to 20 minutes until the corn is fully cooked and starting to brown slightly.
- Serve: Remove the foil packets from the grill again, open carefully, and serve the corn hot with extra butter and salt if desired for added flavor.
Notes
- To avoid burns, always handle foil packets with grill mitts or tongs when removing from the grill.
- Using double foil layers helps protect corn from charring over high direct heat.
- Adjust grilling time depending on your grill’s heat and the size of the corn ears.
- Add fresh herbs like chopped cilantro or parsley to the butter mixture for a bright twist.
- Leftover grilled corn can be stored in an airtight container in the refrigerator for up to 3 days.
