Grilled Corn on the Cob in Foil
Forget the husks and find out How to Grill Corn on the Cob in Foil. It's easier to season, the corn simmers in a *pool of butter* on the grill, and the kernels get nice and toasty.
Ingredients
- Aluminum foil
- 4 ears sweet corn shucked, with all silk removed
- 4 tablespoons unsalted butter at room temperature
- ½ teaspoon kosher salt total, for 4 ears of corn
- ½ teaspoon ground black pepper total, for 4 ears of corn
Instructions
- Preheat grill for direct grilling over medium heat (400 to 450 degrees F). Tear four 12x12-inch squares of foil from roll and place on work surface.
- Place 1 ear of corn on each foil square. Rub each ear of corn all over with butter and liberally sprinkle all over with salt and pepper to your taste (you may not need all the salt and pepper called for).
- Place each ear of corn at one edge of foil and roll foil around corn. Twist both ends of foil packets closed.
- Transfer foil wrapped corn to grill and cook 12 to 16 minutes, flipping and rotating the corn every 3 to 4 minutes. You will know the corn is done when you can hear sizzling butter inside the packets and you start to see light brown grill marks on the outside of the foil. If you start to hear the corn pop, or anything is beginning to smell burnt, remove corn from grill immediately.
- Carefully use tongs to rip one end of each foil packet off, then use tongs to slide corn out of the open end and onto a serving platter.
Calories: 178kcal, Carbohydrates: 17g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 306mg, Potassium: 250mg, Fiber: 2g, Sugar: 6g, Vitamin A: 520IU, Vitamin C: 6mg, Calcium: 6mg, Iron: 0.5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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