Ingredients
Method
- Preheat your grill to 400°F.
- In a small bowl, mash the softened butter with the salt, garlic powder, and black pepper until well combined and smooth. A fork works perfectly for this.
- Rub each ear of corn all over with the seasoned butter mixture. Tear off large sheets of heavy-duty aluminum foil (or double up regular foil) and place 2 ears on each sheet. Fold the foil up and over the corn, crimping the edges tightly to form a sealed packet.
- Place the foil packets directly on the grill grates. Close the lid and cook for 10 minutes.
- Using tongs, carefully remove the packets from the grill. Open one end of each packet (watch out for steam), flip the ears of corn, and reseal the packets. Return to the grill.
- Continue grilling for another 10 to 20 minutes, until the corn is tender and just beginning to brown in spots. Cooking time varies by grill; check after 18 minutes.
- Carefully open the packets, transfer the corn to a platter, and serve hot with extra butter and a sprinkle of salt if desired.
Nutrition
Notes
If your grill runs hot, check the corn at 18 minutes total cook time. For an oven method, bake the foil packets at 400°F for 25-30 minutes, flipping halfway. For a smoky char, open the packets and place the corn under the broiler for 1-2 minutes at the end. Leftover grilled corn can be stored in an airtight container in the fridge for up to 3 days. To use leftovers, cut the kernels off the cob and add to salads or salsas.