This seasoned corn is a great side dish for summer cookouts and weeknight dinners. In this recipe, fresh corncobs are seasoned and grilled in a foil packet.
Fresh corn is absolutely delicious, it has a snap to it that’s lost with frozen corn. It might be a little intimidating to pick up a bunch of corn still in their husks. And it is a bit of extra work, but totally worth it!
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Shuck the corn
Shucking the corn is pretty easy, and you’ll get the hang of it by the second one. The easiest way that I’ve found is to:
- Cut off a small piece off both ends.
- Then, starting on the tapered end (the one with the fuzzy silk peeking out), start separating the husk from the corn.
- Get your thumb right under the silk and pull down and out in one motion. Most of the silk comes right off with the husk. Then just pick off any stray pieces and you’re all set.
Ingredients
- 4 Corncobs, husks removed and cut into 4 pieces
- 2 tablespoon Canola Oil
- 2 teaspoons Salt
- 1 teaspoon Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Oregano
- ¼ teaspoon Black Pepper
- Pinch of Crush Red Pepper, leave it out if you don’t like spicy
- Chopped Parsley, for garnish
- Butter, for serving if desired
You will also need
- Cooking spray
- Heavy duty aluminum foil or pre-made aluminum foil grill bags
Prepare the corn
Cut each corncob into 4 pieces.
Prepare the seasoning mix
Add the salt, paprika, garlic powder, onion powder, oregano, black pepper and crush red pepper (if using) to a small bowl. Stir the seasoning well to combine.
Season the Corn
Add the corn to a large bowl. Make sure it’s large enough that you can get in there and stir and toss without the corn going all over the place.
Add the canola oil to the corn and toss until it is well coated.
Once the corn is coated with the oil, add the seasoning mix while stirring and tossing as you add it in. Continue tossing until the seasoning is distributed.
Prepare the foil packet
- We’re making a good amount of corn so we need a large foil packet. You can make your own, or purchase premade aluminum foil grill bags. They’re super convenient!
- But, for this recipe we made our own grill pack.
- Get started by cutting a piece of heavy duty aluminum foil about 24 inches long. Make sure you use heavy duty. Regular foil will not hold up to the weight and the grill.
- Lay the piece of foil out horizontally (left to right). I like to place the foil on a large baking sheet – a half pan. That way I build the foil pack on the sheet pan making it much easier to carry out to the grill.
- Next, place another piece of aluminum foil, also 24 inches long, vertically over the horizontal piece.
- Spray the center of the foil lightly with cooking spray. Then, add the corn to the center of the foil.
Cover the corn by bringing in the top and the bottom of the vertical piece.
Next, bring up the sides and have them meet. Fold the edges together to seal. Make another thin fold to reinforce.
Next, crimp the sides to seal the packet. Make sure there is enough room, so that air can circulate in the packet.
Grill the corn
Finally, grill the corn on a covered grill over moderate heat for 20-25 minutes or so. At 20 minutes our corn was still a little snappy, which is how we like it.
Carefully open the foil pack, be careful with the steam! Garnish with a little chopped parsley and serve with butter on the side, if desired. Enjoy!
Want more summer grilling inspiration? Check out these great recipes:
- Sausage and shrimp foil packet
- Dr Pepper marinated steak skewers
- Churrasco steak and chimichurri sauce
- Beef and potato skewers
- Chicken foil packs
📖 Recipe
Seasoned Corn
Ingredients
- 4 Corncobs husks removed and cut into 4 pieces
- 2 tablespoon Canola Oil
- 2 teaspoons Salt
- 1 teaspoon Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Oregano
- ¼ teaspoon Black Pepper
- Pinch of Crush Red Pepper leave it out if you don’t like spicy
- Chopped Parsley for garnish
- Butter for serving if desired
Instructions
You will also need
- Cooking spray and heavy duty aluminum foil or pre-made aluminum foil grill bags
Prepare the seasoning mix
- Add the salt, paprika, garlic powder, onion powder, oregano, black pepper and crush red pepper (if using) to a small bowl. Stir the seasoning well to combine.
Season the Corn
- Add the corn to a large bowl. Make sure it’s large enough that you can get in there and stir and toss without the corn going all over the place.
- Add the canola oil to the corn and toss until it is well coated.
- Once the corn is coated with the oil, add the seasoning mix while stirring and tossing as you add it in. Continue tossing until the seasoning is distributed.
Prepare the foil packet
- Start by cutting a piece of heavy duty aluminum foil about 24 inches long. Make sure you use heavy duty. Regular foil will not hold up to the weight and the grill.
- Lay the piece of foil out horizontally (left to right). Place the foil on a large baking sheet.
- Next, place another piece of aluminum foil, also 24 inches long, vertically over the horizontal piece.
- Spray the center of the foil lightly with cooking spray. Then, add the corn to the center of the foil.
- Cover the corn by bringing in the top and the bottom of the vertical piece.
- Next, bring up the sides and have them meet. Fold the edges together to seal. Make another thin fold to reinforce.
- Crimp the sides to seal the packet. Make sure there is enough room, so that air can circulate in the packet.
Grill the corn
- Grill the corn on a covered grill over moderate heat for 20-25 minutes. At 20 minutes our corn was still a little snappy.
- Carefully open the foil pack, be careful with the steam! Garnish with a little chopped parsley and serve with butter on the side, if desired.
Saj
Perfect, came out really good
Elizabeth
Hi Saj, Glad you enjoyed it!