Name: Grilled Corn in Foil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 ears corn; 2 tbsp olive oil (divided in half tbsps); 4 tbsp butter (divided); 1 tsp salt; 1 tsp pepper

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Grilled corn on the cob in foil is a summer staple! It’s one of the easiest and tastiest ways to enjoy corn without a ton of effort. Get perfectly cooked grilled corn every time with this simple guide on how to grill corn.

Whenever I see the large sign on a lawn that says FRESH CORN pointing to a truck in my town, then I know corn season has arrived. Corn on the cob is a staple all summer long whether I’m eating it on its own or as a part of a recipe. I love grilling my corn in foil as it essentially allows the corn to cook in butter while sealing in moisture.

Overhead view of a tray with four corn on the cob with tin foil around them.

How to Pick the Best Corn

Check that the corn husk is bright green, wrapped tightly against the corn, and slightly damp. The tassels (the stringy tangly bits) should feel sticky and be brown. If the corn has a yellow and dry husk or black/dry tassels, then the corn is on the older side. You can also squeeze the corn on the cob to make sure they’re plump and not missing a chunk.

Ingredients You’ll Need

Overhead view of ingredients needed to make grilled corn in foil.

corn — husks removed. You can also buy completely shucked corn, no judgment here.
olive oil — or avocado oil.
butter — I use unsalted since we are adding salt and pepper already. Another favourite of mine is herb and garlic butter!
salt and pepper

How to Grill Corn on the Cob in Foil

Corn on tin foil with salt, pepper, olive oil, and a slab of butter on top.

On a large sheet of tin foil (just 10 to 12 inches long), place an ear of corn in the middle. Drizzle olive oil on it, sprinkle with salt and pepper, and top it off with around a tablespoon of butter.

Seal foil around corn, you can roll it up or bring the long end’s edges together and roll the egdes down then fold the ends together.

Heat the grill to 400F/high heat and grill for 20 to 25 minutes, rotating them regularly. (It can stay on the heat for longer as more than once, I’ve left my corn in on the grill for too long and it’s been fine haha)

Overhead view of four corn on the cob with tin foil around them with chopped chives on top.

Recipe Tips and Notes

I don’t melt my butter to brush it onto the corn. I just throw the whole knob into the wrapped corn. Because I’m constantly turning the wrapped corn, the butter will melt and move around inside.
You can place a couple of corn inside of one large sheet of tin foil if you prefer but I find it more difficult to flip.
Feel free to season this however you’d like. Try garlic powder, onion powder, taco seasoning, Tajin, paprika, and more. You can even add in some herbs.
Don’t want to grill your corn? Try my Instant Pot Corn on the Cob instead.
Extra corn? Use it in my Korean Corn Cheese, Japanese Corn Rice, or Sautéed Corn and Shallots.

Make Ahead Tips

Make Ahead: you can wrap the corn with the butter ahead of time and leave them in the fridge until ready to use.
Reheat: leftover corn can be reheated in the microwave, oven, or on the grill again.