How to Cook Chopped Meat: A Step-by-Step Guide
Corn on the parrilla is one of the underrated pleasures of a long Argentine asado. While the vacío and tira de asado take hours, an ear of corn in foil takes twenty minutes. It goes on the grill during the main cook, comes off as the meat is resting, and lands on the table at exactly the right moment. The foil does the work: it traps steam, prevents the kernels from drying out, and lets the butter and seasoning penetrate every part of the cob.
This guide covers the complete technique: timing at different temperatures, foil versus husk, what to season with, and how the Argentine version differs from the standard. It is a simple recipe. Simple does not mean careless.
Grilling corn on the cob in foil is the most forgiving method for a busy asado cook. While grilled corn on the cob can go on direct heat without foil, producing grilled corn on the cob in foil that is consistently tender, allows flavoured butters to penetrate fully, and gives you a reliable 15–20 minute window without constant attention.
Look for ears with bright green, tightly wrapped husks and firm, plump kernels. When you press a kernel through the husk it should feel full and resist slightly. Avoid ears with dry or brown husks, gaps in the kernel rows, or any sign of mould at the silk end. Fresh corn from a market or farm stand is noticeably better than supermarket corn held in cold storage. If you are cooking for an asado, buy it the same day.
Pull off all the husks and remove the silk completely. A stiff brush or dry paper towel handles any remaining strands. Rinse the cob under cold water and pat dry. Some recipes say to leave the husks on under the foil. This is unnecessary. The foil does the moisture work. The husk inside foil just adds the faint taste of cooked vegetation you are trying to avoid.
The baseline is simple: a generous pat of salted butter, coarse salt, and black pepper. Apply the butter directly to the cob before wrapping. It melts into the kernels during cooking. For an Argentine asado, chimichurri compound butter is the variation that works here. Soften 100g of butter and mix in two tablespoons of finely chopped parsley, one minced garlic clove, one teaspoon of dried oregano, a pinch of ají molido, and a squeeze of lemon. Roll it in cling film, refrigerate for an hour, then slice off rounds and place them on the corn before wrapping. The result is the same flavour profile as the chimichurri going on the meat, carried into the corn. For the full chimichurri recipe and the warm water paste technique, the chimichurri guide covers it in detail.
Tear off a sheet of heavy-duty aluminium foil roughly twice the length of the ear. Place the corn in the centre, add the butter and seasoning, then fold the long edges up and over first, crimping them together. Fold in the short ends to seal. The packet should be airtight. Any gap lets steam escape and you lose the moisture advantage. If using standard-weight foil, double it to prevent punctures from the grill grates.
Place the foil packets directly on the grill grates over medium-high heat. On a gas grill or charcoal kettle, aim for 375–400°F (190–205°C). On an Argentine parrilla over live coals, position them at the edge of the coal bed where heat is consistent but not scorching. Turn the packets halfway through cooking. The foil distributes heat evenly around the cob, so positioning matters less than it does with naked corn, but a half-turn prevents any single side from steaming longer than the other.
The exact timing depends on grill temperature and corn size. This table covers the full range:
| Grill temp | Small ears (15–18cm) | Standard ears (18–23cm) | Large ears (23cm+) | Notes |
|---|---|---|---|---|
| 350°F / 175°C | 18–20 min | 22–25 min | 25–30 min | Low and slow — kernels very tender |
| 375–400°F / 190–205°C | 14–16 min | 16–20 min | 20–25 min | Standard range — best results |
| 425–450°F / 220–230°C | 10–12 min | 12–16 min | 15–18 min | High heat — watch for uneven cooking |
| Parrilla (live coals) | 15–18 min | 18–22 min | 20–25 min | Coal bed at medium, edge of grate |
All times assume the corn was at room temperature before going on the grill. Cold corn from the fridge adds 3–5 minutes to every row above. Turn once at the halfway mark. Test doneness with a fork through the foil: kernels should give without resistance.
The foil steams after you take the packets off the grill. Do not open them immediately. Let them rest for 3–5 minutes while the steam finishes the job. This step is the difference between tender kernels and kernels that are cooked on the outside but still slightly firm at the cob. Open the packets away from you. The steam is hot.
Foil and husk-on grilling produce different results. Neither is universally better. They suit different situations.
| Method | Result | Time | Best for |
|---|---|---|---|
| Foil-wrapped | Tender, steamed kernels; butter penetrates fully | 15–20 min | Side dish alongside grilled meats; flavoured butters; feeding a crowd |
| Husk-on | Slightly smoky, more charred at edges; husks protect kernels | 20–25 min + soak | Natural smoke flavour; whole parrilla cooking; traditional asado context |
| Direct (naked) | Charred kernels, caramelised exterior, drier | 10–12 min | Street corn style; elote; strong grill marks |
For an Argentine asado, the husk-on parrilla method is the traditional approach: corn goes directly on the grate, turns slowly, and takes on the smoke of the live fire. The foil method is faster, more practical for seasoning, and easier to coordinate with the asado timing. Both are worth knowing.
Corn on the grill in foil is one of the few sides that works at any scale: two ears for a weeknight, twenty for a full asado. BBQ corn on the cob in foil keeps warm inside the packet for 10–15 minutes after coming off the heat, which gives you flexibility when timing other dishes.
Corn in foil fits naturally into an asado as a side that arrives with the main cuts or just after. Serve it alongside ensalada mixta and grilled red peppers. The sweetness of the corn balances the fat and char of the beef. A spoonful of the chimichurri from the table goes onto the corn the same way it goes onto the meat.
For condiments: chimichurri, salsa criolla, or plain butter. Lime juice on top of the finished corn is the one addition worth doing regardless of the other seasonings. The acidity lifts everything. A glass of Malbec alongside is not a bad idea either.
Storage: cooked corn keeps in the fridge for up to 3 days. Reheat in the foil packet at 180°C / 350°F for 10 minutes, or directly on the grill for 5 minutes.
At 375–400°F (190–205°C), standard-size ears take 16–20 minutes with a turn at the halfway mark. Smaller ears take 14–16 minutes. Larger ears or lower heat may need 22–25 minutes. Test by pressing a fork through the foil. The kernels should give without resistance. Let the packets rest for 3–5 minutes after removing from the grill.
No. Soaking is only necessary for husk-on grilling, where the husks can burn. Foil protects the corn completely and traps moisture during cooking. There is no benefit to soaking corn before wrapping it in foil.
Foil produces more tender, buttery corn because the steam stays inside the packet and flavoured butters penetrate the kernels. Husk-on grilling produces a slightly smokier result with more charred edges. For flavour-focused seasoning and ease of timing alongside other dishes, foil is the better method. For a more traditional, smoky result, the husk-on approach is worth the extra prep.
Yes, once, at the halfway mark. The foil distributes heat fairly evenly, but a single flip ensures both sides receive consistent direct heat from the grates.
Yes. Thaw the corn completely first, pat dry, then season and wrap as normal. Reduce the grill temperature to 350°F (175°C) and add 5–8 minutes to the cooking time. Frozen corn is already partially cooked from blanching, so it needs less time at high heat than fresh corn.
375–400°F (190–205°C) is the standard range for most grills. At this temperature, standard ears take 16–20 minutes and come out tender without burning. Higher heat (425–450°F) works but requires closer attention: the narrower time window means there is less margin before the corn overcooks.
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