Grilled Corn on the Cob in Foil is a delicious and easy dish that captures the essence of summer barbecues and family gatherings. This recipe transforms the sweet, juicy kernels of fresh corn into a mouthwatering delight, boasting buttery flavors with aromatic herbs that will bring everyone to the table. Whether you’re firing up the grill for a weekend gathering or craving a comforting summertime dish, following this step-by-step guide makes it simple and rewarding to create an unforgettable side that pairs beautifully with any outdoor feast.
Ingredients
For this delightful dish, you’ll need the following ingredients to elevate your grilled corn on the cob:
- 2 bulbs garlic (whole with the peel intact) – The rich aroma of roasted garlic enhances the flavors beautifully.
- Neutral cooking oil (vegetable oil preferred) – A light drizzle ensures each clove of garlic is perfectly roasted.
- ½ cup butter (unsalted and softened) – Creamy and rich, this is essential for that luscious taste.
- 2 tbsp roasted garlic – For an extra kick of flavor, this makes your butter even more irresistible.
- ½ tsp onion powder – Adds a subtle sweetness and depth to the compound butter.
- ½ tsp kosher salt – Highlights all the flavors in your dish without overpowering them.
- ¼ tsp black pepper – A touch of heat to balance the richness of the butter.
- ½ cup butter (unsalted and softened) – Another portion of creamy goodness for the corn that awaits.
- 1 tbsp roasted garlic – Enhancing the buttery perfection even further.
- ½ tsp kosher salt – Ensures a well-seasoned finish.
- 1 tbsp gochugaru (or dried chile pepper powder) – Introduces a zingy twist to the corn.
- ½ lime zest – Brightens the flavors significantly.
- ½ tsp lime juice – Adds a refreshing tang.
- ½ cup butter (unsalted and softened) – We’re creating another layer of delicious flavor.
- 3 tbsp red miso – A unique and savory addition.
- 1 tbsp chives (sliced thinly) – Brings a pop of color and mild onion flavor.
- ½ cup butter (unsalted and softened) – Yes, it’s creamy and dreams come true with this dish.
- 1 tsp basil (minced) – Aromatic and fragrant, basil complements the corn.
- 1 tsp parsley (minced) – A fresh touch to balance the richness.
- ½ tsp dried oregano – Earthy notes that blend perfectly.
- ¼ tsp thyme – For a hint of warmth and depth.
- 1 tsp lemon juice – Bright and zesty, lifts the flavors.
- ½ tsp kosher salt – Final seasoning for balance.
- 4 corn (husks removed and cleaned) – The star of the dish, crisp and juicy.
- Kosher salt (if necessary) – To taste for serving.
Step-by-Step Directions
Roasted Garlic Compound Butter:
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Begin your culinary adventure by preheating the oven to 400°F. This is the perfect temperature to get that garlic nice and caramelized.
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For the garlic, take a whole bulb and carefully slice off the top—just enough to expose a few cloves. Aim to chop away about ¾ of the bulb from the bottom.
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Place the bulb onto a sheet pan and generously drizzle it with vegetable oil, ensuring your garlic is thoroughly drenched so each clove roasts beautifully.
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Roast the garlic in the oven for 10-15 minutes or until the cloves turn a delightful golden brown, indicating they are tender and ready to enhance your butter. Allow it to cool before peeling the cloves.
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Choose one of the compound butter recipes above and, in a mixing bowl, combine all the ingredients thoroughly using a spatula.
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Cut a piece of cling-wrap measuring about 12 x 12 inches. Place the prepared butter in a line along the center.
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Fold the bottom of the cling-wrap over the butter and begin rolling it upwards, shaping it into a log as you go. Make sure to twist the ends to secure it tightly.
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Use the compound butter as directed with the corn below or refrigerate for about 45 minutes to solidify if you want to save it for later.
Preparing the Corn on the Grill:
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Preheat your grill to medium heat, approximately 350°F. This ensures even cooking and a perfectly charred finish.
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Take your fresh corn, remove the husks, and rinse them to clean any lingering silk. You can also cut the ears in half if you prefer smaller portions.
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Cut a piece of aluminum foil large enough to wrap the corn at least twice; aim for a size of about 12 x 12 inches.
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For each piece of corn, take a generous 1-2 tablespoons of the roasted garlic compound butter and slather it all over the corn. The more butter, the better!
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Position the corn towards the bottom center of the foil and roll it up loosely. Be sure to fold in the sides securely so the butter stays in.
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Repeat this process for all the ears of corn, making sure each gets its fair share of that buttery goodness.
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Place the wrapped corn in the center of the grill and cook for 15-20 minutes, turning them halfway to allow even grilling.
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Once the corn is perfectly cooked, carefully remove it from the grill. Open the foil, taking care not to get burned by the steam. Serve with additional compound butter and a sprinkle of salt on the side for that final touch of perfection!
Tips & Tricks
- Butter Variations: Feel free to mix and match the ingredients in the compound butter. If you prefer a bit of heat, consider adding some cayenne pepper or using different herbs like cilantro or dill.
- Cooking Method: If grilling isn’t an option, you can also roast the wrapped corn in the oven at the same temperature until tender.
- Check for Doneness: The corn is done when it’s tender and the kernels can be pierced easily with a fork.
Serving Suggestions & Pairings
Grilled Corn on the Cob in Foil is perfect for summer cookouts, family picnics, or casual weeknight dinners. Pair it with classic BBQ dishes like grilled chicken, steak, or hot dogs. For a refreshing twist, serve it alongside a crisp garden salad or coleslaw. Don’t forget to add a fruity drink—like lemonade or iced tea—to complete your outdoor feast!
Nutritional Information
This grilled corn on the cob recipe generally provides about 150-200 calories per ear when made with compound butter. It’s rich in vitamins, especially Vitamin C and dietary fiber. The balance of carbohydrates from the corn and fats from the butter means that while delicious, moderation is key, especially if served as a side dish.
Storing Tips & Variations
If you find yourself with leftover grilled corn, you can store it in the refrigerator in an airtight container for up to 3 days. You can also freeze cooked corn on the cob tightly wrapped in foil or plastic wrap, which can last for about 2 months. When ready to use, reheat on the grill, stove, or microwave.
For variations, consider adding cheeses, spices, or different seasoning blends to your compound butter for diverse flavor profiles. You could even try using flavored butters like herb-infused or spicy butter for a new twist!
Conclusion
Don’t hesitate to try making Grilled Corn on the Cob in Foil; it’s an incredible and simple dish that everyone will love. The flavorful butter, paired with the sweet, tender corn, creates a harmonious combination that’s hard to resist. Give it a shot and share your experience; I’d love to hear how your grilled corn turned out!
FAQs
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Can I use frozen corn for this recipe?
While fresh corn is best for flavor and texture, you can use frozen corn. Just ensure they are adequately thawed and dried before applying the butter. -
Is there a vegan option for the butter?
Absolutely! Substitute the butter with vegan alternatives like coconut oil or plant-based butter, and use miso for added depth without animal products. -
What can I add to the compound butter?
Feel free to add your favorite herbs, spices, or even cheeses for a unique flavor twist. Experimentation is key! -
Can I grill corn without foil?
Yes, you can grill corn directly on the grill for a smoky flavor, just be sure to soak them in water beforehand or keep an eye on them to prevent burning. -
How do I know when the corn is done grilling?
The corn is done when the kernels are tender and vibrantly colored. You can test by piercing a kernel with a fork; it should be easy to do so when perfectly cooked.
Grilled Corn on the Cob in Foil
Ingredients
Method
- Preheat the oven to 400°F.
- Slice off the top of the garlic bulbs to expose a few cloves.
- Drizzle garlic bulbs with vegetable oil and place them on a sheet pan.
- Roast for 10-15 minutes until golden brown and tender.
- Cool the garlic and peel the cloves.
- In a mixing bowl, combine all compound butter ingredients thoroughly.
- Place the butter mixture on cling wrap and shape it into a log.
- Refrigerate for about 45 minutes or use immediately.
- Preheat your grill to medium heat (approximately 350°F).
- Remove husks from the corn and rinse to clean.
- Cut a piece of aluminum foil (approximately 12 x 12 inches).
- Slather 1-2 tablespoons of roasted garlic compound butter on each ear of corn.
- Wrap the corn in foil, sealing the sides.
- Cook wrapped corn on the grill for 15-20 minutes, turning halfway.
- Carefully open the foil, serve with additional butter and salt.
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