To grill perfect corn in foil, start by preheating your grill to 375-450°F. Remove husks and silk, then rinse and pat dry each ear. Brush with oil or butter and season with salt and pepper. Wrap each cob individually in 12-inch heavy-duty foil, sealing tightly. Grill over direct heat for 15-20 minutes, rotating every 5-6 minutes. Let rest 5 minutes before unwrapping. Master these basics, and you’ll reveal endless flavor possibilities.
Essential Tools and Ingredients You’ll Need
To properly grill corn on the cob in foil, you’ll need three essential categories of supplies: grilling equipment, core ingredients, and basic tools. Your essential tools start with heavy-duty aluminum foil sheets at least 12 inches long per ear, plus reliable tongs for safe handling. You’ll need a grill preheated to 350-400°F, whether it’s gas, charcoal, or a flat-top griddle. While foil wrapping differs from husk grilling, both methods help lock in moisture for tender results. Similar to grilling steaks at high heat searing, maintaining consistent temperature is crucial for even cooking results.
For core ingredients, gather fresh corn ears, butter, salt, and black pepper. A basting brush helps apply melted butter evenly before wrapping. Consider flavor enhancements like garlic powder, paprika, or chili powder to elevate taste. Keep measuring spoons handy for precise seasoning. Double wrapping in foil prevents dangerous butter leaks during cooking. Don’t forget kitchen towels for drying corn and a clean workspace for preparation. A serving platter and additional butter for finishing touches complete your setup.
Preparing Your Corn for the Perfect Grill
Now that you’ve gathered your tools and ingredients, success with grilled corn starts with proper preparation. Begin by selecting ears with bright green husks, plump kernels, and fresh silk. Check for any signs of mold, damage, or discoloration by gently peeling back the tip.
Your husking techniques matter: completely remove the husk and silk, using a vegetable brush or damp paper towel to clean off stubborn strands. Rinse each ear under cold water and pat dry thoroughly. While some prefer mild wood smoke for enhanced flavor, direct grilling is simpler for beginners. For ideal corn quality, spread a thin layer of oil or butter over each cob. Medium-high heat will give you the perfect grilling temperature of 375-450°F.
Place each ear on a piece of heavy-duty foil, add your seasonings, and wrap tightly to seal in flavors. If you’re preparing for a crowd, maintain consistency by selecting similarly sized ears and prepping them simultaneously. Since corn is dense and thick, it should be among the first vegetables placed on your grill.
