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grilled corn foil wrap 1

Foil-Wrap Grilled Corn

Learn how to grill perfect corn on the cob every time using the simple foil-wrap method. No shucking needed! This technique locks in moisture, ensures even cooking, and eliminates the common problems of charred kernels or underdone centers that plague traditional grilling methods.
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Course: Side Dish
Cuisine: American
Keyword: Grilled Corn, Corn on the Cob, Foil Wrap Corn, BBQ Side Dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 ears
Calories: 175kcal

Equipment

  • Grill
  • Aluminum Foil
  • Tongs
  • Small Bowl

Ingredients

  • 4 ears fresh corn unshucked (leave husks intact)
  • 4 tablespoons unsalted butter softened (substitute: olive oil for dairy-free option)
  • 1 teaspoon kosher salt substitute: sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh herbs options: chopped parsley, cilantro, or chives
  • 1 teaspoon garlic powder optional
  • 1/4 teaspoon smoked paprika optional, adds smoky flavor
  • 4 sheets heavy-duty aluminum foil approximately 12x18 inches each

Instructions

  • Leave the corn in its husks and peel back just enough to remove the silk threads. Gently pull the husks back into place.
  • Mix softened butter with salt, pepper, and your choice of herbs in a small bowl until well combined. Add garlic powder and smoked paprika if using.
  • Pull back the husks partially (without detaching), remove as much silk as possible, then spread about 1 tablespoon of your flavored butter mixture evenly over each ear of corn.
  • Fold the husks back over the corn, then wrap each ear tightly in aluminum foil. Double-wrap any ears with torn husks to prevent moisture loss.
  • Place the wrapped ears on a preheated medium-high grill (approximately 375-400°F). Close the lid and cook for 15-20 minutes, turning every 5 minutes to ensure even cooking.
  • The corn is done when it feels tender when squeezed gently with tongs. Remove from grill, carefully unwrap (watch for hot steam), and serve immediately.

Notes

For a Mexican-inspired twist, unwrap the grilled corn, brush with a little mayo, and roll in crumbled cotija cheese and chili powder for instant elote.
To get grill marks while using the foil method, after the corn is fully cooked, you can unwrap it, brush with a little more butter, and place directly on the grill for 1-2 minutes, turning to get those classic char marks.
Leftover grilled corn will keep in the refrigerator for up to 3 days. For best results, cut the kernels off the cob before storing.

Nutrition

Calories: 175kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 250mg | Potassium: 270mg | Fiber: 2g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 8mg | Calcium: 2mg | Iron: 0.7mg
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