Description
Achieve the most consistent, tender, and succulent grilled corn with this easy foil-packet method. By sealing the corn in parchment and foil, you create a steaming environment that locks in moisture and natural sugars while infusing buttery smoked paprika seasoning into every kernel. Perfect for outdoor gatherings, this mess-free technique guarantees juicy, golden ears of corn every single time without the worry of burning them over an open flame.
Ingredients
4 ears fresh corn, shucked
4 tablespoons unsalted butter, softened
1 teaspoon kosher salt
0.5 teaspoon black pepper
0.5 teaspoon smoked paprika
1 tablespoon fresh parsley, chopped
Instructions
Shuck the corn completely, removing all husks and silk.
In a small bowl, whisk together the softened butter, salt, pepper, and smoked paprika until smooth.
Spread the butter mixture evenly over each ear of corn.
Place each cob on a large sheet of heavy-duty aluminum foil.
Fold the foil edges tightly to seal each packet completely, ensuring no steam escapes.
Preheat grill to 400 degrees Fahrenheit.
Place packets on the grill and cook for 20 minutes, turning once halfway through.
Carefully open packets, garnish with fresh parsley, and serve immediately.
Notes
Use heavy-duty foil to prevent tearing. Ensure the packets are sealed tightly to trap the steam effectively. You can add a squeeze of fresh lime juice after cooking for extra brightness.
- Prep Time: 10
- Cook Time: 20
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg