Grilled Corn on the Cob in Foil

This seasoned grilled corn on the cob in foil recipe will show you how to get perfectly cooked and flavorful grilled corn and show you how to make flavor packed compound butter.

📝 Ingredients

• 2 bulbs garlic (whole with the peel intact)
• neutral cooking oil (vegetable oil preferred)
• 1/2 c butter (unsalted and softened)
• 2 tbsp roasted garlic
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 c butter (unsalted and softened)
• 1 tbsp roasted garlic
• 1/2 tsp kosher salt
• 1 tbsp gochugaru (or dried chile pepper powder)
• 1/2 lime zest
• 1/2 tsp lime juice
• 1/2 c butter (unsalted and softened)
• 3 tbsp red miso
• 1 tbsp chives (sliced thinly)
• 1/2 c butter (unsalted and softened)
• 1 tsp basil (minced)
• 1 tsp parsley (minced)
• 1/2 tsp dried oregano
• 1/4 tsp thyme
• 1 tsp lemon juice
• 1/2 tsp kosher salt
• 4 corn (husks removed and cleaned)
• kosher salt (if necessary)

👨‍🍳 Instructions

1. 1--- Compound butter ---
2. 2Roasted garlic compound butter only: Preheat your oven to 400°F. Take a whole bulb of garlic and slice off the top so that you can see a sliver of the naked cloves. I typically chop about ¾ from the bottom. Place the bulb in a sheet pan and drizzle vegetable oil onto the bulbs. Make sure you thoroughly drench the bulbs and the crevices. Roast for 10-15 minutes or until the cloves are golden brown and you can easily pierce the cloves with a knife. Let it cool on the counter before peeling the garlic cloves.
3. 3Choose a compound butter recipe above and combine all its ingredients. Use a spatula to mix all the ingredients thoroughly. Cut out a piece of cling-wrap that’s about 12 x 12 inches.
4. 4Place the butter in a line in the center of the cling-wrap. Take the bottom of the cling-wrap and fold it over the middle of the butter. You’re going to now roll it upwards and shape it into a log. Roll upwards until you reach the top. Take the sides and twist them to tighten the roll.
5. 5Use butter as directed below for corn. If you want to save the butter for future use, allow it to harden and form in the fridge for about 45 minutes or until fully solidified before using.
6. 6--- Corn ---
7. 7Preheat the grill to medium heat (about 350°F).
8. 8Remove the husk, wash the corn, and cut the ear in half if desired.
9. 9Cut foil that’s large enough to roll the corn at least 2 times, about 12 x 12 inches.
10. 10Take one piece of corn and slather with about 1-2 tbsp of compound butter.
11. 11Place the corn towards the bottom center of the foil and roll it up loosely. Fold in the sides to secure. Repeat with all the corn.
12. 12Place them in the center of the grill and cook for 15-20 minutes turning the corn about halfway.
13. 13Remove the corn from the grill and carefully open the foil. Serve with extra compound butter and salt on the side.