Grilled Corn on the Cob in Foil: The Ultimate Guide to Sweet, Smoky Perfection
Summer grilling season is here, and what better way to celebrate than with sweet, juicy corn on the cob? Grilling corn in foil elevates this classic side dish to new heights, imparting a smoky char and tenderizing the kernels. This comprehensive guide will walk you through every step, ensuring perfectly grilled corn every time. We’ll cover everything from choosing the right corn to mastering the perfect foil packet technique, troubleshooting common issues, and even exploring delicious variations.
Choosing the Perfect Corn
The foundation of any great grilled corn dish lies in selecting the freshest corn possible. Look for ears with tight, green husks and moist silk at the top. Avoid ears with dry husks, as this is a sign of older, less flavorful corn. The kernels should feel plump and full when you press gently on them. Locally sourced, in-season corn is always your best bet.
Tips for Selecting Fresh Corn:
- Check the Husks: Look for tightly wrapped, bright green husks. Dry or brown husks indicate stale corn.
- Feel the Kernels: Plump kernels are a sign of sweetness and freshness.
- Check the Silk: The silk should be moist and slightly sticky.
- Look for Uniformity: Choose ears with consistent kernel size and fullness.
Preparing the Corn for Grilling
While grilling corn in its husk is an option, grilling it in foil allows for even cooking and more control over the final result. Before wrapping, you’ll need to prepare your corn. This typically involves shucking the corn (removing the outer husks and silk), but several variations exist, as we’ll explore later.
Shucking the Corn:
- Pull back the husks: Gently peel back the outer layers of the husk, revealing the silk.
- Remove the silk: Carefully remove the silk by pulling it away from the kernels. You can use a small knife to help if needed.
- Rinse the corn: Rinse the corn cobs under cold water to remove any remaining silk or debris.
Grilling the Corn in Foil: A Step-by-Step Guide
This method ensures consistently cooked, flavorful corn every time. Here’s a breakdown of the process:
Ingredients:
- 4-6 ears of fresh corn, shucked
- 2 tablespoons butter, melted (or olive oil)
- Salt and pepper to taste
- Optional: garlic powder, chili powder, herbs (such as parsley, cilantro, or chives)
- Large sheets of heavy-duty aluminum foil
Instructions:
- Prepare the foil packets: Tear off large sheets of heavy-duty aluminum foil. The size should be large enough to completely wrap the corn.
- Place the corn on the foil: Place one or two ears of corn on each sheet of foil.
- Add flavor: Drizzle the corn with melted butter (or olive oil), and season generously with salt, pepper, and any other desired spices or herbs.
- Wrap the corn: Fold the foil over the corn, creating a sealed packet. Crimp the edges tightly to prevent steam from escaping.
- Grill the corn: Place the foil packets on a preheated grill over medium heat. Grill for 15-20 minutes, turning the packets halfway through, ensuring even cooking.
- Check for doneness: The corn is done when the kernels are tender and slightly charred. You can carefully open a packet to check.
- Serve immediately: Remove the corn from the grill and serve immediately. Be cautious when opening the foil packets, as steam will escape.
Troubleshooting Common Issues
Even with careful preparation, grilling corn can present challenges. Here are some common problems and solutions:
Problem: Corn is burning on the outside but raw on the inside.
Solution: Reduce the grill heat to medium-low, and increase the cooking time. Ensure the foil packets are sealed tightly to retain moisture.
Problem: Corn is too dry.
Solution: Add more butter or olive oil to the foil packets before grilling. Ensure the packets are tightly sealed to prevent moisture loss.
Problem: Corn is sticking to the foil.
Solution: Use heavy-duty aluminum foil and ensure the corn is well-oiled before wrapping.
Variations and Flavor Combinations
The beauty of grilled corn on the cob is its versatility. Experiment with different flavors to create unique and delicious dishes:
Spicy Grilled Corn:
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the foil packets for a spicy kick.
Herb-Infused Grilled Corn:
Enhance the flavor with fresh herbs like cilantro, parsley, or chives. You can also add a sprinkle of dried herbs such as oregano or thyme.
Cheesy Grilled Corn:
Sprinkle shredded cheddar cheese, parmesan cheese, or a Mexican cheese blend into the foil packets during the last 5 minutes of grilling time for a cheesy delight.
Lime and Cilantro Grilled Corn:
Add the zest and juice of a lime along with chopped cilantro for a fresh and vibrant flavor profile. This is particularly delicious with a squeeze of lime juice after grilling.
Serving Suggestions
Grilled corn on the cob is a versatile side dish that pairs well with various main courses. Here are a few serving suggestions:
- Serve as a side dish with grilled meats, such as burgers, steaks, or chicken.
- Add it to salads for a textural contrast and boost of flavor.
- Use it as a topping for tacos, burritos, or chili.
- Serve it with a side of chili-lime butter or a creamy cilantro dressing.
With its simple preparation, incredible flavor, and versatile nature, grilling corn on the cob in foil is a must-try for any summer barbecue. So fire up the grill, gather your ingredients, and get ready to enjoy the sweet, smoky perfection of perfectly grilled corn on the cob!
