Grilled Corn On The Cob In Foil

Sweet, fresh corn is a popular addition to summer salads, soups, and pastas. To make corn on the cob in the oven, start by making a flavored butter. Use softened butter, garlic salt, pepper, and a mixture of your favorite herbs, such as rosemary, thyme, and parsley. Spread the butter over each ear of corn and wrap individually in foil.

Bake for about 20 to 25 minutes and unwrap. A flavored butter is an easy way to add more taste to your dish. To cut the corn off the cob, remove the husks and silks. Stand the corn upright on a large cutting board. Using a sharp knife, cut straight down across the base of the kernels. Use the kernels in soups, salads, and salsas for a fresh, summer meal.

The key to the best grilled corn on the cob is getting the freshest corn possible. Look for ears of corn during the peak summer months with tight husks and tassels that are light golden in color . Sweet, fresh corn is so juicy and delicious, you don't even need to cook it! But throw it on the grill and you have a BBQ side that goes with just about any weeknight dinner. When it comes to grilled corn on the cob, there are a few different techniques.

You can grill it in the husk, out of the husk, over direct heat, or on a covered grill—each way of grilling corn will produce slightly different results . Our method for grilling corn on the cob is a hybrid approach—with some husks peeled and some left on. It's quick, easy, and comes out perfect every time.

Learn how to cook corn on the grill below. The plus side is that you can infuse it with flavor using butter or oil and spices and herbs that won't burn off. Shuck the corn, removing both the husk and the silk. Wrap each cob in foil, then place foil-wrapped cobs on the grill and cook for 15 minutes, rotating every 3 to 4 minutes.

There are few things that scream "SUMMER" like grilled corn on the cob. I do mine a little differntly than this however, and it is fantastic! First of all, DO NOT remove the husks - they are vital to the flavor and cooking process.

Only peel a little bit back to make sure you do not have a bad one. You can tear off any long silk that is sticking out, but do not worry about the ones inside . Put the corn in a cooler or bucket large enough to hold them all and completely cover with clean water. Allow them to soak for at least an hour or up to several hours and keep turning them because they float. When it comes time to cook, quickly drain the excess water out the tops and put them on a hot grill for approximately 30 minutes. Be sure to turn them every 5 minutes or so and rotate them around the grill too.

The husks will burn and some may even catch on fire - this is normal. Remove any husks that fall off. The corn itself will not burn because it is being steamed from the inside due to the soaking . Also, do not put directly on hot coals - this will surely cause burn spots. Once the husks are mostly all blackened, remove from grill, and husk.

Season to taste with butter, salt, pepper, or whatever you like. It's not really summer until we're in the backyard, icy cold beer in hand, cooking corn on the grill! It's a feeling as sweet as midsummer sweet corn itself! But nothing is more classic than grilled corn on the cob. It's smoky, sweet, and bursting with fresh flavor.

Serve it simply with a smear of butter and sprinkle of salt, or opt for something a little more exciting, like the garlic-chive butter in this recipe. Either way, you'll love how easy it can be to grill corn on the cob with this foolproof method. My no-fail version soon became corn on the cob wrapped in foil. I would shuck the corn, remove the silk, lay it on a piece of foil, rub it with some butter and sprinkle with salt and pepper. Roll it up in the foil and grill it.

Fire up your grill, remove corn from the water and pat dry. Brush on olive oil and season with pepper and salt. If you are leaving the husks on, pull them back over the corn. If using foil, butter and garlic salt is a delicious alternative.

Be sure to wrap in a double layer of foil. The kernels will get some color, too. Using a knife, cut off the tassel and tail of the corn. (This step isn't necessary, but it will make removing the cooked corn from the husk a little easier.) Remove any dry outer leaves from the husk. You don't need to remove the silks from inside the husk. Place corn on the grill and cook for 15 minutes, rotating every 3 to 4 minutes.

This recipe for grilling corn on the cob is very easy and brushed with homemade garlic butter tastes great! Follow these easy steps and you'll learn how to grill corn on the cob. This is the best grilled corn on the cob, that is perfect for any summer barbecue. Add more seasoning once it's off the grill. After grilling corn with the husk on, unwrap the husk once cool and add butter or oil and seasoning.

As for corn grilled with the husk off or in aluminum foil, add more seasoning to taste or a street corn sauce for extra flair. How to grill cornSummer cooking should be relatively fuss-free — and grilling corn on the cob is no exception. It's a simple procedure that adds some nice smokiness to the sweet corn. Preheat your grill to medium high and follow one of the methods below.

There is no need to season or soak the corn before grilling. There is enough moisture in the corn to keep the grill from flaring up, but keep an eye on it regardless. Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth. Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil.

Grill, turning frequently, until the corn is tender, 18 to 20 minutes. How to grill corn on the cob without husksCooking corn directly on the grill — sans husk — gives it a lovely charred flavor and color. 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 minutes, until cooked through and slightly starting to brown.

After shucking the corn, I usually give it a quick rinse with water and if the top tip/end of the corn isn't pretty, I sometimes cut it off. Place the corn directly on your grill racks. Turn them occasionally, for about minutes, or until many of the kernels are lightly browned or slightly charred. Remove from heat and serve with salt, pepper, and butter, if you wish.

Super easy.I'm not done trying the whole "grill it in the husk" thing. I'm sure I will try it again. But for now, this will do just fine. Remove corn husks and silk and scrub corn with a vegetable brush under running water.

Drizzle corn with olive oil and rub until corn is coated. Sprinkle all sides with pepper, sea salt and paprika to taste. Wrap in heavy-duty aluminum foil, making sure that the ends are sealed by twisting the foil. Shuck the corn and coat with olive oil and salt, to taste. Cover in foil and cook for 15 minutes, over medium high heat, turning every 3-4 minutes to cook on all sides.

If you decide to soak, place the whole cobs in a pot of cold water for approximately 20 minutes. Be sure the ears are completely covered with water . This will provide extra moisture for cooking and will steam the corn kernels inside the aluminum foil. Grill corn, covered, turning occasionally, over medium direct heat until tender, about 25 minutes. Open carefully to allow steam to escape.

Sprinkle with salt and pepper; if desired, serve with additional butter. Grilled Corn on the Cob in Foil cooked on a Blackstone griddle is so easy and mouth watering delicious! When summer rolls around, I think of fresh sweet corn!! I love stopping by little stands along a country road that has fresh sweet corn.

Three ingredients are all you need to make grilled corn on the cob. My favourite vegetable to throw on the grill is buttery, juicy corn on the cob. When you grill corn you get the perfect balance of perfectly juicy inside and charred on the outside.

You don't need a grill to achieve those perfect charred, burnt marks. Oven-roastedcorn on the cob with garlic butter is what you need. Since the corn is wrapped in foil, it is hard to tell if it is done or not. Kernels need to be quite tender when pressed with a paring knife.

I personally avoid checking with a knife, I just grill it for 20 minutes, then let it cool for 5 minutes and open the foil. Then I check if the kernels are fully cooked or at least cooked for my taste. If not, I wrap the corn in the foil again and cook for 5-10 more minutes, turning twice. Generously spread the butter mixture onto each ear of corn.

Wrap them individually in heavy duty aluminum foil, being sure to seal them tightly and twist the ends. This recipe can be customized to many different palates and my favorite way to infuse flavor into grilled corn in foil is to make compound butter. Grilling corn on the cob in foil packets couldn't be easier. Here are 3 easy steps to juicy, delicious summer sweet corn. I use a simple garlic butter sauce and salt and pepper.

This really emphasizes the flavor of the corn. This also allows it to beautifully char in the foil. Rub each ear of corn with butter mixture, then place on large aluminium foil pieces . 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. Halfway through the grilling time, I like to carefully take the foil packets off the grill, carefully open and then flip each ear of corn.

Very carefully seal the foil pack up, then return the packets to the grill to finish cooking. 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. Melt butter in the microwave on high for about 20 seconds, or until completely melted. Brush each piece of corn lightly with the melted butter.

Then drizzle each piece with lime juice and sprinkle with cilantro, salt, and pepper. Wrap it up in the foil so all the excess juices are still closed in with the corn. This is a great corn recipe for the grill that you can toss on the grates while you are grilling the main course. You get crisp and delicious corn without the fuss of grilling in the husks. I love this simple method and the seasoning, too. The Hungarian Sweet Paprika really enhances the flavor.

Place the corn in husks on the grill. Close the cover and grill for minutes, turning the corn every 5 minutes, until kernels are tender. When slightly cooled, pull husks away from corn kernels and remove any silk strings. Remove husks or use them as a handle by peeling them all the way back and gathering them together. Season the corn cobs with salt and pepper to taste, and place 2 to 3 knobs of butter on top of each cob. Wrap each cob in aluminum foil so that it is completely covered.

Place butter in a small skillet and place over medium heat. Grate garlic clove into butter. Add salt and pepper, stir to combine and cook 5 minutes.