Tender, juicy corn on the cob, wrapped in foil and grilled to perfection. This easy method locks in flavor and moisture, making it a summertime favorite side dish for barbecues, picnics, or family dinners.

Why You’ll Love This Recipe

This grilled corn on the cob recipe is summer simplicity at its finest. The foil-wrapping method ensures perfectly cooked corn every time, with no burnt kernels or dried-out cobs. It’s versatile enough to complement any grilled main dish, from burgers to grilled chicken, and the cooking process allows the corn to steam in its own juices while absorbing all the buttery goodness. Even better, there’s minimal cleanup involved since everything cooks neatly in its foil packet. Whether you’re an experienced griller or a novice, this foolproof technique delivers delicious results that will have everyone reaching for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh corn on the cob is the star of this recipe. Look for ears with bright green husks that are tightly wrapped and slightly damp. The kernels should be plump, tightly packed, and golden yellow. If you peel back a bit of the husk, you should see kernels that are firm and plump all the way to the tip of the ear.

Butter adds that quintessential rich flavor that pairs perfectly with sweet corn. It melts into the kernels as the corn grills, creating a delicious self-basting effect. You can use salted or unsalted butter depending on your preference for salt control.

Salt enhances the natural sweetness of the corn. A simple kosher or sea salt works beautifully here, but feel free to experiment with flavored salts for unique variations.

Black pepper provides a subtle spicy contrast to the sweet corn. Freshly ground pepper offers the best flavor, but pre-ground works too.

Aluminum foil is technically not an ingredient but is essential for this cooking method. Heavy-duty foil works best as it’s less likely to tear during grilling and handling.

Optional seasonings like paprika, garlic powder, Parmesan cheese, or fresh herbs allow you to customize your corn to complement any meal. These additions transform simple corn into a more complex side dish with minimal effort.

Directions

Prepare the Corn:
- Preheat your grill to medium-high heat (about 375°F–400°F).
- Tear off 6 sheets of heavy-duty aluminum foil, each large enough to fully wrap one ear of corn.
- Place one ear of corn on each sheet of foil.
Season the Corn:
- Spread about 1 tablespoon of softened butter evenly over each ear of corn.
- Sprinkle with salt and pepper to taste. Add any additional seasonings like paprika, garlic powder, or Parmesan if desired.
Wrap and Grill:
- Tightly wrap each corn cob in the foil, sealing the edges well.
- Place the wrapped corn directly on the grill grates.
- Cook for 15–20 minutes, turning occasionally, until the corn is tender and slightly charred in spots.
Serve:
- Carefully unwrap the corn (be cautious of the hot steam!) and serve immediately.
- Garnish with more butter and herbs if desired.

Servings and Timing

This recipe makes 6 servings, with each serving being one ear of corn. It’s perfect for a family dinner or a small gathering.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 200 kcal per serving

Variations

Mexican Street Corn Style: After grilling, unwrap the corn and spread with a mixture of mayonnaise and sour cream. Roll in crumbled cotija cheese and sprinkle with chili powder, lime juice, and chopped cilantro.

Herb Butter Upgrade: Before grilling, use compound butter instead of plain. Mix softened butter with minced garlic, chopped herbs (like parsley, chives, or basil), and a squeeze of lemon juice.

Spicy Corn: Add a kick by mixing cayenne pepper, chili powder, or hot sauce into your butter before spreading it on the corn.

Sweet and Savory: Brush the corn with honey butter (mix equal parts honey and butter) before wrapping, then sprinkle with a bit of sea salt after grilling.

Mediterranean Style: After grilling, drizzle with olive oil and sprinkle with crumbled feta cheese, dried oregano, and a squeeze of lemon juice.

BBQ Corn: Brush with your favorite BBQ sauce during the last 5 minutes of grilling (you’ll need to partially unwrap the corn, brush, then re-wrap).

Storage/Reheating

Refrigeration: Allow leftover grilled corn to cool completely, then store in an airtight container or resealable plastic bag in the refrigerator for up to 3-4 days.

Freezing: Cut the kernels off the cob and store in freezer-safe containers or bags for up to 3 months. This is perfect for adding to soups, stews, or casseroles later.

Reheating Whole Ears:

Microwave: Wrap each ear in a damp paper towel and microwave for 1-2 minutes.
Oven: Wrap in foil and heat in a 350°F oven for about 5-8 minutes.
Grill: Wrap in foil and place on a medium-heat grill for 3-5 minutes.

Reheating Cut Kernels:

Stovetop: Sauté in a pan with a small amount of butter over medium heat for 3-4 minutes.
Microwave: Heat in a microwave-safe container for 1-2 minutes, stirring halfway through.

FAQs

Can I prepare the corn in advance?

Yes, you can clean and wrap the corn in foil with butter and seasonings up to 24 hours in advance. Store in the refrigerator until ready to grill. This is a great time-saver for entertaining.

What if I don’t have a grill?

No problem! You can bake the foil-wrapped corn in an oven preheated to 425°F for 20-25 minutes. You can also roast them over a campfire for a delicious outdoor cooking alternative.

How can I tell when the corn is done?

The corn is done when it feels tender when squeezed gently with tongs. You can also carefully open one packet to check – the kernels should be plump and juicy, and pierce easily with a fork.

Can I use frozen corn for this recipe?

This recipe works best with fresh corn on the cob. Frozen corn is typically already blanched and would cook differently in foil packets, potentially becoming mushy.

Is it necessary to remove the husks?

Yes, for this method, removing the husks allows the butter and seasonings to directly flavor the corn. For a different approach, you could grill corn in the husks after soaking them in water.

Can I use margarine or oil instead of butter?

Absolutely. Margarine works well as a direct substitute. You could also use olive oil or another cooking oil, though the flavor profile will change slightly.

What’s the best way to husk corn cleanly?

Peel back the husks starting from the top, then gather them all at the base and snap them off along with the stem. Use a clean kitchen towel to rub off any remaining silk strands.

Can I cook the corn packets alongside other food on the grill?

Yes! That’s one of the benefits of this method. The corn packets can cook alongside your main dish, making timing easier. Just ensure they’re not directly over extremely high heat.

My corn always sticks to the foil. How can I prevent this?

Try lightly spraying the foil with cooking spray before placing the corn on it. Also, make sure you have enough butter coating the corn, as this helps prevent sticking.

How can I make this recipe healthier?

You can reduce the amount of butter to 1-2 teaspoons per ear instead of a tablespoon. You can also try using herbs and spices to boost flavor while reducing salt.

Conclusion

Grilled corn on the cob wrapped in foil is one of those perfectly simple recipes that celebrates summer’s bounty without overcomplicating things. The method ensures that every kernel stays juicy and flavorful, while the foil packets make for easy handling and cleanup. It’s a versatile side dish that complements practically any summer meal, from casual backyard barbecues to more elaborate outdoor dinner parties.

What makes this recipe special is how it can be easily customized to suit anyone’s taste preferences or to complement your main dish. Whether you keep it classic with just butter, salt, and pepper, or experiment with different flavor profiles, the technique remains foolproof.

Next time fresh corn is in season, grab a few extra ears and try this method – it might just become your new favorite way to enjoy this summer classic. And remember, the joy of perfectly grilled corn is in the shared experience of peeling back that foil and enjoying that first delicious bite together.