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Foil Packet Grilled Corn
Fresh sweet corn on the cob gets a massive flavor upgrade with a rich garlic and chive butter. Cooking the corn inside a sealed foil packet traps the steam, ensuring perfectly tender and juicy kernels every time. A generous sprinkle of Parmesan cheese melts into the warm butter for a savory finish. This method is ideal for summer barbecues and keeps cleanup to an absolute minimum.
Ingredients
- ¼ cup butter
- 2 tablespoons chopped fresh chives
- ½ teaspoon garlic salt
- 6 ears fresh sweet corn, husks removed, cleaned
- ¼ cup grated Parmesan cheese
Instructions
- 1Preheat a gas or charcoal grill. Cut a 30x18-inch piece of heavy-duty aluminum foil. Combine the butter, chopped chives, and garlic salt in a small microwave-safe bowl. Microwave on high for 15 to 20 seconds until the butter melts completely.
- 2Brush the melted butter mixture generously over each ear of corn, then place them in the center of the foil. Pour any leftover butter directly over the corn and sprinkle evenly with Parmesan cheese. Pull two opposite sides of the foil together over the corn so the edges meet. Fold the edges down tightly by half an inch, then fold again to create a seal while leaving some space inside for steam to expand. Crimp the remaining open ends to close the packet completely.
- 3Set the sealed packet on the grill over low heat. Close the grill lid and cook for 12 to 18 minutes. Rotate the packet a half turn every 6 minutes to ensure the corn cooks evenly and becomes tender.
- 4Remove the packet from the grill when done. Carefully cut a large X across the top of the foil and fold the flaps back to let the hot steam escape before serving.
- 5Prepare the foil packets carefully for the grill to ensure the corn steams properly without losing moisture.
- 6Fold the top edges of the foil over twice to prevent leaks, leaving enough empty space inside the packet for heat expansion.