Grilled Corn on the Cob in Foil: Easy, Flavorful & Foolproof

If you ask me, nothing says summer quite like fresh corn on the cob sizzling on the grill. But when you want a method that’s mess-free and full of buttery flavor? This grilled corn on the cob in foil recipe is your answer.

It’s my go-to when I’m hosting a backyard BBQ or just want an easy side for grilled chicken or burgers. The foil locks in the buttery goodness, and it’s nearly impossible to overcook. Bonus: cleanup is a breeze.

Why This Grilled Corn on the Cob in Foil Recipe Works

• Seals in flavor with buttery garlic seasoning
• Prevents burning and drying out
• Cooks evenly and stays juicy
• Can be prepped ahead of time
• Kid- and grill-enthusiast approved

It’s also customizable. Add chili powder, parmesan, fresh herbs—you name it!

Ingredients

• 6 ears of corn on the cob, husked
• 6 tablespoons butter (divided)
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions

Step 1: Prep Your Corn

1. Tear six large sheets of heavy-duty aluminum foil.
2. Place one ear of corn in the center of each sheet.
3. Rub each ear with part of a tablespoon of butter.
4. Sprinkle with garlic powder, sea salt, and black pepper.
5. Place the remaining pat of butter on top of the corn.
6. Loosely wrap foil around corn, sealing ends tightly.

Pro Tip: Don’t wrap too tightly—leave space for steam to circulate.

And Step 2: Grill to Perfection

1. Preheat your gas grill to medium heat (about 375°F).
2. Arrange foil-wrapped corn on the top rack, folded sides up.
3. Close the lid and cook for 5 minutes.
4. Turn each ear a quarter turn and cook for another 5 minutes.
5. Repeat once more to cook all sides (15 minutes total).

Tip: Want those roasted bits? Carefully open the foil in the last 2 minutes and grill directly.

Step 3: Serve It Hot

1. Carefully open foil packets (watch out for steam!).
2. Place corn on a platter.
3. Serve with extra butter or a sprinkle of cotija cheese, if desired.

Optional Flavor Upgrades

• Lime + Chili Powder: For a Mexican street corn twist.
• Parmesan + Italian Herbs: For an herby upgrade.
• Mayo + Tajín: Smear post-grill for creamy-spicy contrast.

Storage Tips

• Store leftovers in foil or airtight container in the fridge up to 3 days
• Reheat in foil on the grill or in a 350°F oven for 10 minutes

FAQs About Grilled Corn on the Cob in Foil

How long should I grill corn on the cob in foil?
About 15 minutes total, turning every 5 minutes.

Do I need to soak corn before grilling?
No soaking required when using foil.

Can I make this in the oven?
Yes! Bake wrapped corn at 400°F for 25-30 minutes.

Can I grill without husk or foil?
Yes, but foil helps lock in moisture and flavor, making it foolproof.

Is it safe to grill with aluminum foil?
Absolutely—just make sure your grill temperature isn’t too high.

You Might Also Like:

• Street Corn Chicken Rice Bowl
• Balsamic Steak Gorgonzola Salad with Grilled Corn
• Cowboy Butter Chicken Skewers

If you try this recipe, let me know how it turns out! Tag me on Pinterest and share your creations!

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