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Easy Juicy Corn on the Cob in Foil Perfect for Grilling This Summer

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This easy juicy corn on the cob wrapped in foil and grilled locks in moisture for tender, buttery, and smoky corn perfect for summer cookouts.

Ingredients

Scale
  • Fresh corn on the cob (ears with bright green husks and plump kernels)
  • 2 tablespoons unsalted butter per ear, softened
  • 1/4 teaspoon kosher salt or sea salt per ear
  • Black pepper, freshly cracked (optional)
  • Heavy-duty aluminum foil

Instructions

  1. Preheat your grill to medium heat (about 350°F / 175°C), which usually takes 10-15 minutes.
  2. Remove the husks and silk from each ear of corn. Rinse under cold water and pat dry with a paper towel.
  3. Spread 2 tablespoons (about 30g) of softened butter evenly over the kernels of each ear. Sprinkle lightly with salt and pepper if using. Mix herbs or spices into the butter first if desired.
  4. Tear off a sheet of heavy-duty aluminum foil large enough to fully wrap the corn. Place the buttered corn in the center and fold tightly to seal all edges.
  5. Place the foil-wrapped ears directly on the grill grates. Close the lid and cook for 15-20 minutes, turning every 5 minutes using tongs.
  6. Carefully unwrap one ear (watch out for steam) and pierce a kernel with a fork to check tenderness. If needed, re-wrap and grill for another 3-5 minutes.
  7. Serve immediately with extra butter, parmesan cheese, or a squeeze of lime juice if desired.

Notes

Use heavy-duty foil to prevent tearing and juice leakage. Turn corn every 5 minutes to avoid hot spots and burning. Soften butter before spreading for even coating. For dairy-free, substitute butter with coconut oil or vegan butter. If no grill is available, bake foil-wrapped corn at 400°F (200°C) for 25-30 minutes.

Nutrition

Keywords: grilled corn on the cob, foil wrapped corn, summer barbecue recipe, easy corn recipe, juicy corn, buttery corn, grilled vegetables

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