Get perfectly cooked corn every time with this easy grilled corn in foil recipe. If you’re grilling multiple things at a time, this is the method for you. The tin foil helps steam the corn and can be placed over indirect heat.
Why Make Grilled Corn on the Cob in Foil?
This method of grilling corn allows the corn to steam inside of the tin foil and is a great option if you’re grilling multiple things up at once (cough cough, our grilled steaks pair perfectly with grilled corn).
We couldn’t leave you with boring ol’ corn which is why we suggest slathering your corn in garlic butter before grilling. Trust us, it’s a flavor explosion in your mouth and a fun mix-up.
What You Need for Grilled Corn
When it comes to foil-pack grilled corn, there are a few must-haves that we always keep on hand for success:
- Aluminum foil: we love heavy-duty foil for grilling because it is less likely to rip.
- Butter: butter and corn are truly two peas in a pod. Use butter. The real stuff.
- Fresh corn on the cob: we always recommend using fresh corn, if possible. You’ll have to put in the dirty work of peeling and shucking, but it’s worth it for the freshness.
How Long to Grill Corn in Foil
Preheat your grill to 400ºF. Place the foil pack corn on direct flames and grill for around 25-30 minutes, flipping halfway through, at around 15 minutes.
You can easily grill other things at the same time, so we recommend making your main meal alongside your grilled corn in foil so that everything finishes around the same time.
Quick tip: if needed, you can always move your grilled corn off direct heat and into indirect heat to make space for other things. You may need to cook your corn a bit longer.
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How to Make the Perfect Foil Pack
We love grilled corn in foil because it allows you to cook over direct or indirect heat.
To get the perfect foil pack, all you need to do is make sure that the pack is tightly sealed on all sides.
By sealing the foil pack, you not only keep all your delicious seasonings and butter ON your corn on the cob, but you also benefit from a nice steaming effect inside the foil pack.
Corn is so much better when it’s doused in butter and that’s a fact. For this recipe, we’re using a basic butter + garlic combo to make it tastes so good. Here are some other flavor ideas you can mix with the butter:
- taco seasoning
- a pinch of paprika
- fresh herbs
Let your corn cool completely. Then transfer the cobs into an airtight container and store them in the fridge for up to 3-5 days.
To freeze: Let the corn cool. Then slice the kernels off of the cob and transfer them into a gallon-size bag. Remove as much air as possible to prevent freezer burn and reeze for up to 3 months.
What to Do with Leftover Corn
One of our favorite things to do with grilled corn, is save the leftovers for repurposing. Let the corn cool completely, then use a sharp knife to cut the kernels off the cob. Here are some corn-focused recipes to try!
- Mexican Street Corn Salad
- Black Bean Corn Salad
- Carnitas Burrito Bowls
- Summer Corn Salad
- Mexican Quinoa Salad
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Grilled Corn in Foil
- 4 ears of corn shucked
- 4 tablespoons butter room temperature
- 3 cloves garlic peeled, and minced (~1 1/2 tablespoons)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Preheat the grill to 400ºF.
- Create a tin foil boat with two pieces of tin foil. Make a cross with two long pieces of tin foil, place corn in the middle.
- Next, add the soften butter, garlic, salt and pepper to a bowl and mix everything together until combined.
- Add one heaping tablespoon of garlic butter to each ear of corn and spread the butter out evenly over each ear of corn.
- Finally, fold the tin foil over the corn and seal the tin foil so that no air can escape the tin foil boat.
- Place the corn in foil on the grill. You can either cook it over direct heat or indirect heat.
- If cooking over direct heat, grill for around 20 minutes, rotating every 4-5 minutes. If grilling over indirect heat, it may take a few minutes longer. You know your corn is done when it's bright yellow in color.
Photography: photos taken in this post are by Erin from The Wooden Skillet.