How to grill corn on the cob in foil
Grilling corn in foil begins by preheating your grill to a temperature between 350 and 375 degrees Fahrenheit. While the grill heats up, prepare your corn by shucking each ear and removing the silk. It's important to resist the urge to purchase pre-shucked corn, as the lack of husks and silk makes it difficult to assess the freshness of the ears. Instead, take the time to select the freshest corn available, indicated by moist, smooth silk threads and vibrant green husks, and shuck them yourself at home. After shucking, rinse the corn under running water and pat it dry with paper towels.
Next, lay the corn on a large piece of foil, adding a generous amount of butter, a dash of salt and pepper, and any other spices or herbs you prefer before sealing it up. Place the wrapped corn on the grill and cook for 15 to 20 minutes, flipping them halfway through to ensure even cooking. A few minutes before the cooking time is complete, check for doneness. Using tongs, carefully remove one ear from the grill, open a corner of the foil, and taste a few kernels. If they are juicy and tender, you’re ready to go. Take the corn off the grill, let it rest and cool for a few minutes, then serve.
Corn-quer the grill with these tips
Corn, in its natural form, comes with its own protective layer — husks — which can either be left on or removed during grilling. If you choose to take the extra step of wrapping the corn in aluminum foil after peeling off the husk, it's essential to do it correctly to fully enjoy the advantages of this cooking method. For instance, avoid wrapping the foil too tightly around the corn. Leaving a bit of space is crucial to create a chamber effect that allows steam to gather and cook the kernels effectively.
Another useful tip is to double-wrap the corn. This is particularly important when using standard aluminum foil, as it is thinner and more prone to punctures or tears. If the foil gets damaged, the butter you’ve added inside could leak out onto the grill, potentially causing flare-ups. Double-wrapping also helps prevent the corn from burning.
Finally, wrap each ear of corn individually rather than placing multiple ears in a single foil packet. This approach makes it easier to handle the corn throughout the grilling process, from flipping it on the grill to serving it to each guest once it’s ready.
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