Grilled Corn on the Cob in Foil is incredibly easy to make – and such a classic side dish for the summer months! Serve it with a generous pat of butter and a sprinkling of salt for the ultimate hot weather comfort food.
My family absolutely loves fresh corn. I come from a farming family that grows corn, and I spent many summers as a child helping. Maybe that’s why I don’t like shucking corn ?
This recipe is incredibly easy – you’ll have it prepped in just 5 minutes with a handful of ingredients, and the grill does the rest. After all, those easy recipes are what summer is all about!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Corn: When you grill corn in foil, you can grill it completely shucked. I really do not like shucking corn, so I will admit to buying pre-shucked corn. Use whole ears or ears cut into thick chunks – it’s up to your family’s preference!
- Garlic powder/pepper: If you’re a salt and butter purist when it comes to corn, feel free to leave these out. I make it both ways, and the corn comes out fabulously either way.
How to grill corn in foil
spread garlic butter over corn in foil seal foil pouch and place on grill optionally flip corn halfway through grill until lightly charred and cooked through
1. Make garlic butter: Mash the butter with salt (and pepper/garlic powder, if you like).
2. Spread butter all over corn and place in foil. Seal the foil packets.
3. Grill the corn. I grill it at 400°F for 20-25 minutes over direct heat, with the lid closed.
4. Flip the corn. Halfway through the grilling time, I like to carefully take the foil packets off the grill, carefully open and then flip each ear of corn. Very carefully seal the foil pack up, then return the packets to the grill to finish cooking.
Recipe tips
- Depending on how hot your grill runs, your corn may be done sooner or later. Sometimes, mine is done in just 18 minutes and sometimes it takes 35 minutes – check on the corn a few times after about 18 minutes to catch it when it’s perfect.
- You can also make the corn in the oven. Heat it to 400°F, then place the foil packets with the corn on a baking sheet and place them on the middle rack in the oven. Bake for 25-30 minutes, flipping the ears once halfway through as described in the instructions for the grill. You can remove the corn from the foil packets and place the ears under the broiler for 1-2 minutes at the end, to slightly char (I do not recommend simply opening the packets, the foil can stick up and touch the heat elements of the broiler – which can be a fire hazard!)
- Leftovers: The corn tastes great served immediately, but I also really like it cold. Store cooled down leftovers in an airtight container in the fridge for up to 3 days. You can easily cut the corn away from the cob and use it in a salad if you don’t like eating it cold off the cob!
Serving ideas
Grilled corn on the cob is such a summer classic – it goes great with most typical summer comfort food, plus more.
Main dish ideas
- BBQ Pulled Pork Sandwiches
- Oven Fried Chicken (or Air Fryer Fried Chicken)
- Air Fryer Burgers
- Grilled Steak (or Air Fryer Steak)
- Air Fryer Hot Dogs
Side dish ideas
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Grilled Corn on the Cob in Foil
Recipe details
Ingredients
- 4 tablespoons butter softened
- ¼ teaspoon salt
- ½ teaspoon dried garlic powder optional
- ⅛ teaspoon ground black pepper optional
- 6 ears corn shucked
Instructions
- Preheat grill to 400°F.
- Mash butter with salt, garlic powder and pepper until smooth (works great with a small fork).
- Rub each ear of corn with butter mixture, then place on large aluminium foil pieces (I do 2 ears of corn per foil packet, but can also do each individually). If using regular aluminium foil, use a double layer to protect corn from direct heat. Fold foil up and over ears of corn to create a foil packet, crimping to seal all edges.
- Place corn in foil packets on grill, close lid and grill for 10 minutes.
- Carefully remove packets from grill, very carefully open and flip each ear of corn. Carefully seal foil packets again and finish grilling corn for another 10-20 minutes, until cooked through and slightly starting to brown.
- Carefully remove foil packets from grill, carefully open and serve corn with more butter and salt.
Notes
Ingredient notes
- Corn: When you grill corn in foil, you can grill it completely shucked. I really do not like shucking corn, so I will admit to buying pre-shucked corn. Use whole ears or ears cut into thick chunks – it’s up to your family’s preference!
- Garlic powder/pepper: If you’re a salt and butter purist when it comes to corn, feel free to leave these out. I make it both ways, and the corn comes out fabulously either way.
Recipe tips
- Depending on how hot your grill runs, your corn may be done sooner or later. Sometimes, mine is done in just 18 minutes and sometimes it takes 35 minutes – check on the corn a few times after about 18 minutes to catch it when it’s perfect.
- You can also make the corn in the oven. Heat it to 400°F, then place the foil packets with the corn on a baking sheet and place them on the middle rack in the oven. Bake for 25-30 minutes, flipping the ears once halfway through as described in the instructions for the grill. You can remove the corn from the foil packets and place the ears under the broiler for 1-2 minutes at the end, to slightly char (I do not recommend simply opening the packets, the foil can stick up and touch the heat elements of the broiler – which can be a fire hazard!)
- Leftovers: The corn tastes great served immediately, but I also really like it cold. Store cooled down leftovers in an airtight container in the fridge for up to 3 days. You can easily cut the corn away from the cob and use it in a salad if you don’t like eating it cold off the cob!
Donna says
Never had corn with so much flavor. Cooked for the 4th of July. Everyone loved it!!!
Nora says
Glad the corn recipe served you well for your 4th of July celebrations – thanks for trusting my recipe for the occasion, it’s always an honor 🙂
Lauri says
Yummy!! Taste like summertime 😊
Kyle says
Opening up “foil packets” to flip it is kind of ridiculous.
Nora says
You can just skip the flipping if it’s too ridiculous for you, Kyle.
Wendy says
Absolutely the best corn on the cob I’ve had in a very long time!
Nora says
I’m so glad, Wendy!