vegetable
Grilled Corn in Foil
Fresh sweet corn wrapped in aluminum foil with butter and seasonings, then grilled until tender and juicy. A quick direct-grill finish adds a touch of smoky char and makes this a perfect summer side dish for cookouts, family gatherings, and weeknight meals.
Ingredients
Corn
- 4 ears fresh sweet corn, husks and silk removed
Butter & Seasoning
- 4 tablespoons butter, softened
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 tablespoon fresh parsley, chopped (optional)
- 1/4 teaspoon smoked paprika (optional)
Optional RizzieFarms Finish
- 1 teaspoon honey
- 1/2 teaspoon smoked paprika
- Pinch cayenne pepper
Instructions
- Preheat the grill to medium-high heat, approximately 375–425°F.
- Lay each ear of corn on a large sheet of aluminum foil.
- Spread 1 tablespoon softened butter over each ear of corn. Sprinkle evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and any optional seasonings.
- Wrap each ear tightly in foil, sealing the ends to hold in moisture and steam.
- Place the foil packets on the grill and cook for 20–25 minutes, turning every 5–7 minutes for even cooking.
- Carefully open one packet to check for doneness. The kernels should be tender, plump, and bright yellow.
- For additional smoky flavor, remove the corn from the foil and place directly on the grill for 2–3 minutes per side until lightly charred.
- If using the RizzieFarms finish, mix 1 teaspoon honey, 1/2 teaspoon smoked paprika, and a pinch of cayenne into any remaining butter. Brush over the hot corn before serving.
Notes
- Fresh-picked sweet corn requires less cooking time than older corn.
- The direct-grill finish adds flavor and color but is optional.
- Foil packets can be prepared several hours ahead and refrigerated until ready to grill.
- Try adding grated Parmesan, lime juice, or fresh herbs just before serving.