Are you hosting a backyard barbecue or just looking for a simple summer side for your Argentine asado? Learn the art of grilled corn in foil.

Over the years, I’ve grilled countless corn for my friends and family, and I have to say, grilling corn in foil is one of the best ways to do it. It locks in all that delicious, sweet flavor and it’s super easy to clean up later. 

In this guide, I’m going to share my top tips for choosing, prepping, and grilling corn on the cob wrapped in foil. By the end, you’ll be a pro at bbq corn in foil and have a new summertime dish to wow your guests.

Tips for Choosing and Preparing Your Corn for Grilling on the Cob in Foil

Grilling corn in foil is a great idea to avoid the mess of cleaning up the seasoning. The foil helps lock in all the corn’s natural juices and also acts as a steaming pouch, keeping the kernels nice and tender. Plus, it makes the whole process a breeze—no worrying about kernels falling through.

• Another great thing about grilling corn in foil is that it allows you to really infuse the corn with flavors, as the foil gives you a lot of flexibility. You can toss the corn with herbs, spices, citrus, or even stuff it with cheese.
• And let’s not forget the convenience factor. Wrapping the corn in foil means no messy shucking, no having to worry about the grill grates, and super easy cleanup when you’re done. 

Choosing the Right Corn

Choosing the right corn is key when grilling it in foil. Here are some of my personal tips: 

• Look for ears with bright green, tightly wrapped husks and plump, juicy kernels. 
• Try to avoid corn with dry, brown husks or shriveled kernels—those are signs that the corn is past its prime.

Once you’ve selected your corn, it’s time to prep it for the grill: 

1. Start by removing the husks and silk. 
2. Don’t worry about getting every single strand – a little bit of silk won’t ruin the experience. 
3. Then, give the corn a quick rinse under cool water to remove any dirt or debris.

Seasoning Your Corn

Now comes the fun part. I’m a big believer in keeping things simple and using butter, salt, and pepper. But if you’re feeling adventurous, you can experiment with all sorts of herbs, spices, citrus, or even cheese. 

Some of my favorite flavor combos include:

• Garlic butter (minced garlic mixed into softened butter)
• Chili lime (chili powder, lime zest, and a squeeze of fresh lime juice)
• Parmesan herb (grated parmesan, dried oregano, and basil)
• Elote-style (mayo, cotija cheese, chili powder, and chopped cilantro)

The key is to not overdo it – you still want the sweet flavor of corn to stand out. Start with just a light coating of your chosen seasonings, then you can always add more after grilling if you want an extra punch.

How to Grill Corn on the Cob in Foil?

Okay, now that you’ve prepped and seasoned your corn, let’s discuss the grilling process. For best results, you’ll want to use heavy-duty aluminum foil about 12-inches long. Tear off a sheet big enough to wrap your ear of corn fully!

1. Lay the corn in the center of the foil sheet, then top it with a pat of butter or a drizzle of olive oil, along with your seasonings of choice. 
2. Wrap the foil tightly around the corn, making sure to seal the edges so no juices can escape.
3. When you’re ready to grill, get your barbecue heated to medium heat – about 375-400°F. 
4. Carefully place the foil-wrapped corn directly on the grill grates and let it go for 15-20 minutes, flipping the packets halfway through. You’ll want the corn to be tender and steaming hot when you unwrap it.

The key to perfectly grilled corn in foil is maintaining a moderate, even heat. You don’t want the grill too hot, or the outside of the corn will burn before the inside is cooked through. And, of course, resist the urge to constantly open and close the grill—that lets heat and moisture escape.

Once your corn is grilled to perfection, you can unwrap the foil packets and give the corn a final seasoning. A sprinkle of sea salt or a squeeze of fresh lime juice really elevates it!

Serving and Pairing of Corn on the Cob in Foil from Argentine Asado

Grilled corn in foil makes the perfect side dish, especially when you’re already firing up the parrilla for chorizo, ribs, or other meats. I like pairing it with fresh coleslaw or chimichurri sauce. And of course, you can’t go wrong with classic condiments like butter or sour cream. Serve it warm, pour a glass of Malbec, and take your time savoring every bite!

FAQs 

Can I grill corn in the husk instead of foil? 

Absolutely! You can grill corn in the husk to moisture and add a subtle smoky flavor. Just make sure to soak the husks in water for 30 minutes before to prevent burning. You’ll want to grill the corn for 20-25 minutes, turning occasionally, until the kernels are tender.

How long does it take to grill corn on the cob in foil? 

It takes around 15-20 minutes, flipping the packets halfway through. This will give you perfectly tender, juicy corn. The exact timing may vary a bit depending on the thickness of the cobs and the heat of your grill, so keep an eye on them and use a fork to test for doneness.

Can I use frozen corn on the cob for grilling in foil? 

While fresh corn is always best, you can use frozen corn. The process is pretty much the same—just make sure to thaw the corn completely before seasoning and wrapping it up. Since the corn is already partially cooked, you may need to adjust the grilling time down by 5 minutes or so.