Ingredients
Method
- Preheat your grill to 400°F.
- In a small bowl, mash the softened butter together with the salt, garlic powder, and black pepper until smooth and well combined.
- Rub each ear of corn with the seasoned butter mixture, then place them on large sheets of heavy-duty aluminum foil. You can wrap two ears per packet or wrap each ear individually. If using standard foil, double-layer it to prevent burning. Fold the foil over the corn and crimp the edges tightly to seal.
- Place the foil packets on the preheated grill, close the lid, and cook for 10 minutes.
- Carefully remove the packets from the grill, open them slowly to avoid steam, and flip each ear of corn. Reseal the packets and return them to the grill for another 10 to 20 minutes, until the corn is tender and just beginning to brown in spots.
- Take the packets off the grill, open them carefully, and serve the corn with extra butter and a sprinkle of salt if desired.
Nutrition
Notes
For extra flavor, try using California-grown garlic or a pinch of smoked paprika. If your grill runs hot, start checking the corn at 18 minutes to avoid overcooking. To make this in the oven, bake the foil packets at 400°F on a baking sheet for 25-30 minutes, flipping halfway through. Leftover corn can be stored in an airtight container in the fridge for up to 3 days; it's delicious cold or cut off the cob for salads. For a charred finish, open the packets and place the corn under the broiler for 1-2 minutes, but be careful not to let the foil touch the heating elements.