Foil-Wrapped Corn on the Grill

Get perfectly cooked corn every time with this easy grilled corn in foil recipe. Wrapping corn in aluminum foil steams and protects it on the grill, making it an ideal method when you’re cooking several items at once or prefer a gentler heat. Below you’ll find everything you need to know—from ingredients and step-by-step instructions to timing, flavor ideas, storage tips and ways to repurpose leftovers.

Why Make Grilled Corn on the Cob in Foil?

Grill season and fresh corn season are a perfect pairing. While directly grilling corn on the grates produces a smoky char, wrapping ears in foil offers several advantages: the foil traps steam and flavor, it prevents kernels from drying out, and it frees up grill grate space so you can cook multiple items at once. Foil packs are also easier to transport and keep warm after the grill, making them great for backyard gatherings.

For the best flavor, rub the ears with a simple garlic butter before sealing them in foil—this adds richness and aroma that elevates ordinary corn into a standout side dish.

What You Need for Grilled Corn

Keep these essentials on hand to make foil-pack grilled corn successfully:

• Heavy-duty aluminum foil — less likely to tear while handling on the grill.
• Butter — real butter melts into the kernels and adds depth of flavor.
• Fresh corn on the cob — shucked and cleaned for the best texture and sweetness.

How Long to Grill Corn in Foil

Preheat your grill to approximately 400ºF. Place the foil-wrapped corn directly over the heat and grill for about 25–30 minutes, turning once around the halfway point. If you need to free up space on the grill, you can move the foil packs to indirect heat; in that case, allow a few extra minutes for the corn to finish cooking.

Quick tip: Corn is done when the kernels are bright, tender and fully cooked through. If you prefer a bit of char, unwrap the packs for the last few minutes and place the ears directly on the grates.

How to Make the Perfect Foil Pack

Making a reliable foil pack is simple: use two overlapping sheets of heavy-duty foil to form a cross, place the prepared ears of corn in the center and fold the foil tightly around the corn so no steam can escape. A well-sealed pack keeps the butter and seasonings on the corn and creates a mini steam environment that cooks the kernels evenly.

Seal all sides firmly but avoid compressing the corn. If you plan to add extra ingredients—sliced lemon, herbs, or a splash of water or stock—place them under the butter so they steam into the kernels as the pack cooks.

Flavor Variations

Corn and butter are a classic combination. The recipe below uses a garlic-butter base for bright, savory flavor, but you can swap or add seasonings to match your meal:

• Taco-style: mix butter with a pinch of taco seasoning and a squeeze of lime for a lively twist.
• Smoky: add smoked paprika or chipotle powder to the butter for a smoky heat.
• Herb-forward: mix in chopped fresh herbs such as parsley, cilantro or chives for freshness.

Storage

Let grilled corn cool completely before storing. Place whole cobs in an airtight container and refrigerate for 3–5 days. For longer storage, remove the kernels from the cob once cooled and freeze them in a freezer-safe bag with as much air removed as possible; frozen corn will keep for up to three months.

What to Do with Leftover Corn

Leftover grilled corn is a delicious ingredient. Cool the ears and slice the kernels off with a sharp knife. Use the roasted kernels in salads, salsas, grain bowls or soups. They pair especially well in Mexican-style salads, black bean salads, burrito bowls and summer corn salads.

Grilled Corn in Foil

Author: Lee Funke

Prep: 10 mins • Cook: 30 mins • Total: 40 mins • Servings: 4

Ingredients

• 4 ears of corn, shucked
• 4 tablespoons butter, room temperature
• 3 cloves garlic, peeled and minced (about 1 1/2 tablespoons)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Preheat the grill to 400ºF.
2. Create a tin-foil “boat” by layering two long sheets of heavy-duty foil in a cross shape. Place the shucked ears of corn in the center.
3. In a small bowl, combine the softened butter, minced garlic, salt and pepper until evenly mixed.
4. Spread about one heaping tablespoon of the garlic butter over each ear of corn, coating evenly.
5. Fold the foil over the corn and seal tightly on all sides so steam cannot escape.
6. Place the foil packs on the preheated grill. Cook over direct heat for about 20–25 minutes, rotating every 4–5 minutes for even cooking. If using indirect heat, allow a few extra minutes.
7. To add char, carefully unwrap the foil for the last few minutes and place the ears directly on the grates until they reach your desired color.
8. Remove from the grill, open the packs cautiously to avoid hot steam, and serve immediately.

Nutrition (per serving, approximate)

Calories: 246 kcal • Carbohydrates: 31 g • Protein: 5 g • Fat: 14 g • Fiber: 4 g • Sugar: 7 g

Nutrition information is automatically calculated and should be used as an approximation only.