There is nothing like the smell and taste of sweet grilled corn on the cob in the summertime alone or alongside your other favorite grilled foods. However, sometimes grilled corn can become too charred, or the seasonings or sauce can burn off, which can give it a burnt taste.
Furthermore, grilling the corn in the husk can also cause a charred mess, which can make a more difficult cleanup. However, grilling the corn in foil helps maintain maximum seasoning and avoids a burned, stuck-on mess for easy cleanup. It also helps ensure tender, juicy kernels every time.
Grilling Corn on the Cob Without Husk in Foil
To make grilled corn on the cob in foil is super easy and can be done in the following steps:
What You Will need:
- 6 ears of corn
- Fresh garlic or garlic powder
- Aluminum foil
Step 1: Heat the grill between medium-high and medium heat.
Step 2: Remove the husks as well as the silk from the corn. Next, enclose the corn separately in foil, or enclose the corn using two large pieces of foil. However, be sure to place the corn on the shiniest side of the foil, which will enable better heat conduction.
Step 3: Brush the corn with butter and then add a dash of salt. Add some garlic powder or a few fresh garlic cloves, and then secure the foil. If you’d like, you can also add 3 to 4 cubes of ice to the foil for extra steaming power. However, be sure to secure the foil tight to prevent the water from leaking out. You should also be careful when removing the package from the fire as any remaining water in the package will have heated to a boil.
Or, you can prepare some garlic butter to place on the corn after it has fully cooked. To do so, add 4 tablespoons of butter, 1 garlic clove, pressed, a dash of salt, 1 teaspoon of fresh lemon juice, and 1 teaspoon of fresh parsley into a bowl. Keep the garlic butter at room temperature, and then once the corn is done, brush a little or a lot of the butter onto the corn just before serving to add flavor.
Step 4: Place the corn on the grill, and allow it to cook for 20 minutes or until it is done, turning it about every two to three minutes to prevent it from becoming burned or scorched.
How Long to Cook Corn on the Cob in Foil
Because the corn is grilled in foil, it is harder to tell when it is fully cooked. However, avoid piercing the cob with a knife or a fork to check for doneness as it will cause the juices to seep out.
Instead, allow the corn to grill for at least 20 minutes, remove it from the grill, and then allow it to cool for about 5 minutes. Open the foil and then just simply press the kernels with a pairing knife to check for the desired tenderness. If it is not grilled to your liking, enclose it in the foil, and then place it back on the grill for another five to ten minutes, turning it twice.
You should also note that white corn cooks faster than yellow corn, in about 10 minutes; however, bi-color corn, like yellow corn, takes about 20 minutes to cook. The fresher the corn, the less cooking time it will also take.
Seasoned Grilled Corn on the Cob
Grilled corn is so versatile that it also pairs well with a variety of toppings. Once the corn is done, try topping it with additional toppings, such as Parmesan cheese, herbs, bacon, sriracha sauce, and more, for added flavor.
You could even apply a rub on the corn for a more robust flavor. For a classic barbecue rub, mix together:
- 5 tablespoons of brown sugar
- 2 tablespoons of smoked paprika
- 1 tablespoon of chili powder
- 1 table spoon of cumin
- 2 tablespoons of sea salt
- 1 tablespoon of cracked black pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of oregano, crushed
If you’d like, you can place the ingredients into a spice grinder to combine them for a finer rub.
To store the rub, place it in an airtight container for up to 6 months.
How to Make Grilled Corn on the Cob Along With Other Vegetables
Grilled corn on the cob in foil is also great when grilled along with other tasty vegetables, such as zucchini, carrots, sweet onions, and potatoes, for the perfect accompaniment to a clam bake, lobster boil, and more.
What You Will Need:
- 2 ears of corn, each cut into four pieces
- 1 medium zucchini cut into 1-inch chunks
- 2 carrots cut into 1 1-1/4 chunks
- 1 medium sweet onion cut into wedges
- 1/2 teaspoon dried thyme leaves
- 1/4 cup of butter melted
- Salt and pepper to taste
Step 1: Preheat the grill between medium to medium-high heat.
Step 2: Combine the corn, carrots, zucchini, onion, and potatoes in a nice size bowl. Place the rest of the ingredients into a small bowl, and then mix them until they are thoroughly combined. Pour the butter concoction over the vegetables, and then give them a few tosses to coat them evenly.
Step 3: Cut a large piece of sturdy foil into approximately 4 18 x 12-inch pieces. Fill the foil with equal parts of vegetables. Secure each packet tightly, but with enough room to accommodate heat expansion, sealing them with a double-fold.
Step 4: Place the vegetable packets, with the seam side up, onto a charcoal grill about 4 to 6 inches from the coals. If you are using a gas grill, place the packets on the grill over medium heat. Allow the vegetables to grill 25 to 35 minutes or until the vegetables are tender to the touch.
Step 5: Remove the packets from the grill and then open them carefully to enable the steam to release.
The following additional tips provided by pros will help kick your grilled corn on the cob in foil efforts up another notch for an even tastier treat.
- For sweet, delicious corn on the cob all year round, simply purchase the corn when it is in peak season and then freeze it. To do so, first, remove the husk from the corn, cook it slightly, dry it, and then secure it in wax paper before placing it into a freezer bag. Place the bag into the freezer for up to 12 months. If you’d like, you could also use a knife to cut the kernels off the cob, and then freeze the loose kernels in freezer bags for up to 12 months.
- You can purchase great ears of corn from either the local grocery store or a farmer’s market. When selecting your corn, look for cobs with tassels that are brown and sticky, which indicates it is fresh. The husk should also be green and not yellow and dry. You should also peek through the husk, but do not remove it, to ensure the corn is fresh and the silk is a pale yellow. Otherwise, a dark silk means that the corn is not fresh. Lastly, check that there are no holes in the cob by feeling the corn through the husk.
- To make your corn on the cob stretch, which is just perfect for feeding large crowds, simply break the cob in half or quarters and then place them on a serving dish to ensure there is enough for everyone.
- If there is any leftover corn on the cob, try cutting the corn off the cob and then add the kernels to salads, soups, salsas, and other dishes for a boost of nutrition and an added sweet twist.
- When serving your grilled corn on the cob in foil, instead of simply eating it using your fingers, try using corn holders for less mess.
- Should you choose to serve the corn using a rub for seasoning, you can always adapt the classic barbecue rub recipe to suit your specific taste. For instance, if you prefer a spicier flavor, simply add 1/2 tablespoon or more of cayenne pepper. Or, if there is a specific ingredient in the rub that you don’t like, simply omit it, or replace it with another ingredient of your choice. You can also add more or less of an ingredient to suit your tastes.
With these simple but delicious recipes and expert tips, corn on the cob just got even better. Therefore, ditch your intimidation of grilled corn, and make grilled corn on the cob in the foil the star of the show at your next gathering. Or, simply use the recipes to impress your family for your next weeknight meal. Either way, you can’t go wrong.