Our seasoned grilled corn on the cob in foil recipe features sweet yellow corn seasoned with butter and spices and grilled to perfection!
I’ve been making seasoned grilled corn on the cob for years. It’s a simple way to create juicy, sweet corn every time.
The differences between my version and Kim’s recipe is the spice mix. We both use the same methods and techniques.
Today, we’re sharing Kim’s quick grilled corn on the cob in foil, made with her custom compound butter.
All you need is the corn, aluminum foil, softened unsalted butter, a few seasonings, and a hot grill.
The whole recipe is done in 30-minutes or less. Basically, the corn should be done around the same time as the burgers and hot dogs.
How to make grilled corn on the cob in foil:
First, you need to shuck the corn. What does that mean, you ask? In other words, remove and discard the husks.
After that, wash and dry the corn to remove any additional fibers that stuck to the veggie. Also, go ahead and preheat your grill over low heat.
Next, grab a small mixing bowl and combine the softened butter, parsley, garlic powder, sea salt, and pepper.
I recommend using a fork to combine the ingredients into a tasty compound butter. Next, coat the cobs in the buttery mixture.
Then, roll the prepared corn cobs in aluminum foil. Make sure to lay the corn on the dull side and that the shinier side of the foil is on the outside.
Last, place the foil packets on your grill, close the lid, and let them cook for 10-12 minutes on each side.
Once done, remove the corn from the grill, allowing it to cool a little before unwrapping.
That’s it, your seasoned grilled corn on the cob in foil recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
Grilled Corn on the Cob Tips:
- I do not recommend using fresh garlic in place of the powder. Due to the cook time, the garlic may burn and become bitter.
- You don’t have to use foil. Simply peel the corn, leaving the husks in place. Clean off the corn, apply the compound butter, and then re-wrap the corn in the husk. Now, grill the corn (in the husk) for 10-12 minutes on each side.
- My spice blend is simple and only consists of softened unsalted butter, sea salt, and freshly crack black peppercorns.
Other side dish recipes you may love:
- Crock Pot Baked Potatoes
- Jalapeno Cornbread
- Cheesy Beer Bread
- Onion Soup Potatoes
- Southwest Egg Rolls
- 4 Ears of Corn
- 8 Tablespoons Unsalted Butter, softened
- ¼ Cup Fresh Parsley, chopped
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Sea Salt
- ¼ Teaspoon Pepper
Turn the grill or griddle onto low heat. While the grill heats, prep the corn.
In a small bowl, combine the butter, parsley, garlic powder, sea salt, and pepper.
Smear the butter mixture evenly to each ear of corn, then wrap tightly in a piece of aluminum foil.
Place the foil wrapped corn on the grill, and close the lid. Cook the corn for 10 to 12 minutes on each side, turning halfway through.
After the corn cooks, remove it from the grill and allow it to cool until it’s easy to handle.
Enjoy it with your favorite BBQ foods.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-ear of corn. Actual calories will vary. For more information or tips, please refer to the post.
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Nutrition Information:Yield: 4 Serving Size: 1 corn cob
Amount Per Serving: Calories: 283Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 271mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.