Grilled Corn on the Cob in Foil
Tender, smoky corn on the cob wrapped in foil for mess-free grilling. Glistening with melted butter and seasoned with garlic powder and black pepper, this method locks in moisture while creating a caramelized exterior. Perfect for summer barbecues or quick weeknight sides.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30
- Yield: 4 ears
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 ears fresh sweet corn, shucked
4 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
2 tablespoons water (optional, for steam)
Kosher salt (optional, to taste)
Instructions
Preheat grill to medium-high heat (350°F/175°C)
Combine melted butter, garlic powder, and black pepper in a small bowl
Place each shucked corn ear on a sheet of heavy-duty aluminum foil
Brush each ear generously with the butter mixture
Wrap each corn tightly in foil, sealing all edges to create airtight packets
Grill wrapped corn for 20-25 minutes, rotating once for even cooking
Let rest for 5 minutes before unwrapping and serving
Notes
For frozen corn: Defrost ears before wrapping, no additional water needed
Add a squeeze of lime or a drizzle of chili oil post-grill for extra flavor
Adjust grill time based on heat: add 5 minutes if using less-than-fresh corn
Find it online: https://cookingwithramsay.com/grilled-corn-on-cob-in-foil/