Fitness / May 29, 2024

How to Grill Corn on the Cob in Foil

Finally—it’s time to fire up the grill, and there is no better way to begin summertime grilling season than with grilled corn on the cob!

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I grew up in an area where we detassled corn in the summers to make some money. Sweetcorn is to summer in the Midwest as baseball is to spring everywhere else. It’s everything, and I eat it weekly from July through August. Depending on where you live, fresh corn is available at different times, but summer is usually when it peaks.

In recent years I discovered the foil method while grilling corn, and wow, what a difference it makes! Before that, I usually made steamed corn with a big pot of water. It turns out yummy, but especially in the summer, who wants to steam up the kitchen with a giant pot of water? Grilling corn on the grill takes a meal outside when you add some other ingredients to the grill. Plus, wrapping it in foil creates a natural steam bath for your corn. It’s a win-win situation.

The flavor of this recipe varies depending on what type of corn you use and how you coat it. Corn on the cob is often sweetcorn, so it’s already tasty without our help. Our recipe suggests butter, salt, pepper, and dill as a topping, which takes any corn up a notch. Some people add sugar to their corn on the cob while it cooks, but it really isn’t necessary. Corn is naturally sweet.

If you haven’t tried grilling your corn with foil, you may be surprised at what you’ve been missing. The result is tender, juicy corn that still has a crispness as you bite into it. Plus, cleanup is fantastic. There’s no mess in the kitchen and no mess on the grill. Once you are done, just throw away the aluminum foil. It doesn’t get any easier than that.

Is Grilled Corn on the Cob in Foil Healthy?

Corn is a natural source of fiber, which we need to help us move waste out of our bodies. It is also high in carotenoids, which we often relate only to carrots. Carotenoids are good for our eyesight. Furthermore, as you indulge in corn on the cob, your body is reaping the benefits of potassium, a necessary nutrient for many body functions. So, yes…enjoy your grilled corn on the cob this summer.

Since corn is a vegetable, many of us can safely add it to our menus. It’s vegan, gluten-free, and dairy-free safe. Corn is a carb, so consider that if you are on a keto or low-carb diet. In this recipe, the butter can be omitted or replaced with dairy-free butter.

The secret for perfectly cooked corn on the cob

There are two essential steps in this recipe that can’t be skipped: wrapping the corn in foil and turning it. When wrapping the corn, it’s essential to make sure the ends are tightly sealed. When you wrap the corn in foil, you are creating a steam bath. Any opening will release all that steam. Then, as it cooks be sure to set a timer to remind yourself to flip the corn occasionally. If it doesn’t get flipped, the corn will not cook evenly, and you’ll risk part of the corn being tough or mushy.

INGREDIENTS

6 ears of corn, husks removed
4 tablespoons unsalted butter, softened
1/4 teaspoon salt
Pinch of black pepper
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh lemon juice

INSTRUCTIONS

Preheat

Get your grill hot and ready for the corn.

Mix

Whip up the lemon dill butter in a bowl.

Butter

Slather each ear of corn with the zesty butter mix.

Wrap

Encase each buttered corn ear in foil, sealing the ends.

Grill

Cook the corn on the grill, turning it now and then.

Rest

Let the corn cool slightly before unwrapping.

Serve

Open the foil, and serve the steaming corn.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Store your grilled corn on the cob in containers with airtight lids or in zip-top storage bags. Corn on the cob lasts for about 5 days in the refrigerator and heats up best in the oven. Put a couple of tablespoons of water in the bottom of a 9 x 13-inch pan, add the ears of corn, cover with aluminum foil, and heat at 350 degrees Fahrenheit for about 10 minutes. Voila! Your grilled corn on the cob will heat up perfectly. It’s best not to freeze cobs of corn. They will become tough and mushy.

What if I don’t like dill?

No Worries! You can use any spice or herb you like on your grilled corn on the cob. The butter and lemon juice add fabulous flavor and will help the seasoning stick to your corn. In that mixture, you could add garlic powder, onion powder, garlic salt, oregano, and basil, thyme, or leave the spice out altogether if that’s not your thing.

Do I have to use foil?

Yes. The foil creates a barrier between the corn and the heat. As the grill heats the foil and corn, steam is created inside the foil, which cooks the corn perfectly, leaving it tender with just enough bite. Never try to replace foil with plastic wrap or wax paper. This will melt quickly on the grill. You can also place corn directly on the grill, but it won’t be steamed, could possibly burn, and you will lose all the yummy toppings you have added to your corn on the cob.

Serving Suggestions

Just as corn on the cob needs no introduction, it also needs very few other dishes to help it stand out. Still, during grilling season, there are many yummy foods to have alongside your grilled corn on the cob to make each meal complete. The first ones that may come to mind are hot dogs, burgers, and barbecue chicken. Hungry yet?

If you prefer to avoid meat, try a Mediterranean cucumber salad (perfect on a summer day), broccoli salad, or a classic Caprese salad with your corn on the cob. Grilled corn on the cob is also a great sidekick to a good sandwich, such as egg salad grilled cheese, or chicken pesto.

Grilled Corn in Foil

Course Side Dish

Cuisine American

Prep Time 7

Cook Time 18

Total Time 25

Servings servings

Calories 145kcal

Author FoodFaithFitness

Ingredients

6 ears of corn husks removed
4 tablespoons unsalted butter softened
1/4 teaspoon salt
Pinch of black pepper
1 tablespoon fresh dill finely chopped
1 tablespoon fresh lemon juice

Instructions

Preheat your grill to a medium-high heat, around 400°F.
In a small bowl, mix together the softened butter, salt, pepper, chopped dill, and lemon juice until well combined.
Spread the lemon dill butter evenly over each ear of corn.
Wrap each ear of corn individually in aluminum foil, making sure the ends are sealed tightly.
Place the foil-wrapped corn on the grill and cook for 18 minutes, turning occasionally to ensure even cooking.
Carefully remove the corn from the grill and let it sit for a couple of minutes before unwrapping the foil.
DEVOUR!