5 Seasoned Grilled Corn On The Cob In Foil Recipes

GRILLED CORN ON THE COB IN FOIL

Steps:

• 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.

GRILLED CORN ON THE COB IN FOIL

Steps:

• Preheat grill to 400°F.
• Mash butter with salt, garlic powder and pepper until smooth (works great with a small fork).
• Rub each ear of corn with butter mixture, then place on large aluminium foil pieces (I do 2 ears of corn per foil packet, but can also do each individually). If using regular aluminium foil, use a double layer to protect corn from direct heat. Fold foil up and over ears of corn to create a foil packet, crimping to seal all edges.
• Place corn in foil packets on grill, close lid and grill for 10 minutes.
• Carefully remove packets from grill, very carefully open and flip each ear of corn. Carefully seal foil packets again and finish grilling corn for another 10-20 minutes, until cooked through and slightly starting to brown.
• Carefully remove foil packets from grill, carefully open and serve corn with more butter and salt.

GRILLED CORN ON THE COB IN FOIL RECIPE

Steps:

• Heat the grill between medium-high and medium heat.
• Remove the husks as well as the silk from the corn.
• Next, enclose the corn separately in foil, or enclose the corn using two large pieces of foil.
• However, be sure to place the corn on the shiniest side of the foil, which will enable better heat conduction.
• Brush the corn with butter and then add a dash of salt.
• Add some garlic powder or a few fresh garlic cloves, and then secure the foil.
• If you'd like, you can also add 3 to 4 cubes of ice to the foil for extra steaming power.
• However, be sure to secure the foil tight to prevent the water from leaking out.
• You should also be careful when removing the package from the fire as any remaining water in the package will have heated to a boil.
• Or, you can prepare some garlic butter to place on the corn after it has fully cooked.
• To do so, add 4 tablespoons of butter, 1 garlic clove, pressed, a dash of salt, 1 teaspoon of fresh lemon juice, and 1 teaspoon of fresh parsley into a bowl.
• Keep the garlic butter at room temperature, and then once the corn is done, brush a little or a lot of the butter onto the corn just before serving to add flavor.
• Place the corn on the grill, and allow it to cook for 20 minutes or until it is done, turning it about every two to three minutes to prevent it from becoming burned or scorched.

FOIL-PACKET CORN ON THE COB

Steps:

• Prepare a grill for medium heat.
• Tear off two squares of aluminum foil large enough to fold over 3 ears of corn. Place 3 ears of corn in the center of each foil square. Divide the butter, garlic salt and seafood seasoning between squares. Fold up the foil into packets and seal well.
• Place the packets on the grill and cook for 15 minutes, flipping halfway through.
• Remove the packets from the grill, open carefully, and sprinkle the corn with the Parmesan.

GRILLED HERBED CORN ON THE COB

Steps:

• Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
• Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

GRILLED CORN ON THE COB WRAPPED IN FOIL

Steps:

• 1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
• 2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
• 3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.

GRILLED CORN ON THE COB

Steps:

• Soak corn in cold water for 1 hour. Drain and pat dry. , Meanwhile in a small bowl, beat the butter and sugar; spread over corn. , On a shallow plate, combine the cilantro, salt and pepper. Roll corn in mixture until lightly coated. , Wrap each ear in heavy-duty foil. Grill, covered, over medium heat for 25-30 minutes or until the corn is tender, turning occasionally.