How long to grill corn on the cob in foil

Roasting corn on the cob in foil can be one of the best and tastiest methods of making corn! Add premium lemon fennel butter and this cob roast is a staple of summer. Popcorn is a staple in our house all summer long, and we get excited every year when corn season arrives. We love these plump, soft seeds that come out on their own as you chew them.This posting may include hyperlinks. Find out my coverage of disclosures.

Why should you roast corn on the cob in foil?

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Read more: How to smoke on a gas grill While you’re baking corn on the cob in foil, preparation is minimal and the seeds can be moist and flavorful. The foil traps the steam and corn water to keep the ears from drying out, so you don’t want to soak the corn first. Outdoor corn on the grill. Cooking corn in foil requires almost no preparation and is the best technique. Baking times are usually quick and take only 15-20 minutes on a medium/temp grill.

Can I prepare transitional foil-wrapped corn?

Cooking corn on the cob in foil can be a great way to prepare dinner corn while camping. You can plug your ears before you leave your residence and they can be thrown into the campfire when you reach your campsite! I advocate wrapping corn in two layers of foil for those planning to prepare dinner over a campfire.

How to Season Your Corn on Cob?

You can serve plain corn without butter (for those counting on calories) and enjoy your juicy cobs right off the foil, however the fully seasoned corn on the cob squeaks. scream in the summer. Lemon fennel butter is a delicious addition to foil baked corn and makes this baked corn a scrumptious delicious treat.

How to make Lemon Dill Butter:

Beat the butter with a fork in the bowl.

Stir in pepper, salt, and lemon juice until easy. The lemonade will take a few minutes of stirring to combine properly – just keep stirring!

Combine inside the freshly chopped dill and store the butter at room temperature until you’re serving the corn.

How to bake corn in foil:

Preheat oven to medium/overheat. Chop the corn to get the skins. Remove the whole corn or break the corn into the specified sizes. Wrap each ear of corn with a sheet of beneficial aluminum foil, making sure all sides are coated. If using standard kitchen foil, wrap two layers of foil so your corn doesn’t scorch.

Bake the corn with foil and cover over medium/overheat, turning the corn every 2-3 minutes so it doesn’t scorch. Bake for 15-20 minutes. Our show starts at 18 minutes.

As soon as the corn is done toasting, remove the foil and brush generously with the Lemon Fennel Butter while heating. Serve immediately (you don’t want to wait!).

Pro tip: I don’t add butter or oil to the cob in the foil. Of course, the corn will be juicy and the foil will stay sealed in the moisture. Plus, you don’t have to worry about oil leaking out of the corn and causing a fire on the grill.

Our favorite corn recipes:

Including candy corn baked on the cob to those corn recipes that make all the difference. We use baked corn left over in foil to make a few of our favorite recipes.