Go Back
Grilled Corn on the Cob (Foil-Wrapped) — Juicy Kernels and Quick Char Pinterest recipe pin

Grilled Corn on the Cob in Foil

Tender, steam-finished corn with a quick grilled sear—foil-wrapped ears stay juicy and gain a smoky char for easy summer cookouts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ears fresh sweet corn husks removed or peeled back and silk removed
  • 6 tablespoons unsalted butter softened (divided)
  • 6 tablespoons water or apple juice divided
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil optional, for dairy-free finish
Optional toppings
  • 2 tablespoons grated Parmesan optional
  • 1 tablespoon chopped fresh parsley or cilantro optional
  • 1 lime cut into wedges (optional)

Equipment

  • 1 Grill (gas or charcoal) with lid
  • 1 Heavy-duty aluminum foil (12–15 inch pieces)
  • 1 Tongs

Method
 

Prepare and wrap
  1. Shuck each ear, remove silk, and pat dry; place each ear on a 12–15 inch double layer of heavy-duty foil and rub with 1 teaspoon softened butter or olive oil, sprinkle with a little salt and pepper, add 1 tablespoon water or apple juice alongside the ear, then fold foil tightly to form a sealed packet.
Steam on the grill
  1. Preheat grill to medium (350–400°F) and arrange for indirect heat; place the foil-wrapped ears on the cooler side of the grill, close the lid, and steam for 15–18 minutes, turning once halfway through.
Finish with direct heat
  1. Move packets to direct heat and turn every 30–60 seconds for 2–4 minutes to develop char, or carefully open foil and place ears directly on grates for 1–3 minutes per side for more color, watching for flare-ups.
Serve
  1. Remove ears from the grill and let rest 1–2 minutes, unwrap carefully away from your face, brush with remaining butter if desired, add optional toppings like Parmesan, chopped herbs, or a squeeze of lime, and serve immediately.

Notes

Use heavy-duty foil and double-wrap if using charcoal to prevent tears. One tablespoon of liquid per ear is enough—more will make the corn soggy. To reheat, wrap in foil and warm in a 350°F oven for 10–12 minutes or on a medium grill for 5–8 minutes.