Corn on the cob cooked in foil is great because the corn steams in the foil making it lovely and tender. This recipe finishes the corn directly over the BBQ flames so you get those wonderfully charred kernels. Serve it with butter and you’ve got a winner!
Disclosure: This post may contain affiliate links. I may earn a commission at no extra cost to you if you choose to make a purchase by clicking on the links below. Thank you for your support!
How to BBQ Corn on the Cob in Foil
Time needed: 30 minutes.
A step-by-step description of how to BBQ corn on the cob in foil.
- Preheat the BBQ
A gas grill should be heated to medium-high (about 400°F). A charcoal grill usually takes about 20 minutes to preheat. The coals should be light grey or white, not black. You can test the temperature by holding your hand over the grill. If you need to take your hand away after 5-6 seconds, your grill is low heat, 3-4 it’s medium heat, and 1-2 it’s high heat. If your grill is too cool give it more time to heat up. If it’s too hot, scatter the coals a little.
- Prepare the corn
Pull the leaves back from the ear of corn and remove the silky threads. Rub olive oil all over them and season with salt and pepper. There’s enough moisture in the corn for it to steam without the olive oil but if you put the corn directly over the flames at the end of cooking the oil will help give it a nice golden-brown color.
- Wrap in foil
Pull the leaves back down over the corn and then wrap them in foil. I find that the fastest way to do this is to tear off 5 squares of foil and then wrap and roll each one. Cook on the BBQ for 20-25 minutes. You’ll know the corn is ready by squeezing it gently with tongs. If it gives a little, then it’s ready but if it’s rock hard keep cooking for another 5 minutes and then check again.
- Finish the corn
To get the golden brown color on the outside, you need to finish cooking the corn over the flames. Remove the foil and leaves from the corn, then put it back on the BBQ for another 5 minutes, turning it as it browns.
I highly recommend serving this with butter. It’s great eaten straight off the cob but if you have a fake front tooth like me (I tripped when I was walking Lemon and landed on my face), then you can slice it off and enjoy it that way. Enjoy!
Corn is low in calories and high in fiber. It’s a great side dish to have at a BBQ. If you serve it with butter, the fat-soluble vitamins will be more easily absorbed. The high fiber content helps with digestion. It is high in carbohydrates though (one serving contains 15g of carbohydrates), so be mindful not to eat too much! Corn on the cob is healthier than its canned cousin because it contains higher levels of vitamin C and less sodium.
Corn on the cob is one of so many great side dishes for a BBQ. My absolute favorite is Grilled Bell Peppers! You have to try them. You can see in the picture of the corn in foil on the BBQ that I had some peppers cooking at the same time as the corn. I just couldn’t resist… Pico de gallo (fresh tomato salsa) is a fun condiment for burgers and so much healthier than sugary ketchup. And for dessert… you can’t beat chocolate banana boats. It’s so much fun to mix and match the toppings!
If you make this recipe, please let me know in the comments below! I love hearing what people think and what changes or additions you make. Please share this recipe with your friends and family.
BBQ Corn on the Cob in Foil
- 5 ears of corn on the cob
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- grass-fed butter to serve
- Preheat the BBQ to medium heat. A gas grill should be heated to medium-high (about 400°F). A charcoal grill usually takes about 20 minutes to preheat. The coals should be light grey or white, not black. You can test the temperature by holding your hand over the grill. If you need to take your hand away after 5-6 seconds, your grill is low heat, 3-4 it's medium heat, and 1-2 it's high heat. If your grill is too cool give it more time to heat up. If it's too hot, scatter the coals a little.
- Pull back the leaves from the ears of corn and remove the silks. Don't pull the leaves off. Rub olive oil, salt, and pepper into each one. Pull the leaves back over the corn then wrap in foil.
- Place on the BBQ and cook for 20-25 minutes turning occasionally. You'll know the corn is nearly ready when you squeeze it with a tongs and there's a bit of give.
- At this point you can serve the corn but an extra 5 minutes directly on the grill give the corn a beautiful bit of char. Just removed the foil and leaves and place the corn over the flames. Turn it as it begins to turn golden-brown.
- Serve with butter.
Disclaimer: Cooking with fire is dangerous. Please take all necessary precautions. BBQ safety information can be found here.