Ingredients
Method
- Preheat your gas or charcoal grill to 400 degrees Fahrenheit.
- In a small bowl, mash the softened butter together with the salt, garlic powder, and pepper until smooth and well combined.
- Rub each ear of corn all over with the seasoned butter. Tear off large sheets of heavy-duty aluminum foil (or double-layer regular foil). Place 2 ears on each sheet, then fold the foil up and over the corn, crimping the edges tightly to create a sealed packet.
- Set 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 burns, then flip each ear of corn. Reseal the packets and return them to the grill.
- Continue grilling for another 10 to 20 minutes, until the corn is tender and just beginning to brown in spots. Carefully open the packets, transfer the corn to a platter, and serve with extra butter and salt if desired.
Nutrition
Notes
If your grill runs hot, start checking the corn after 18 minutes total cook time. You can also bake these packets in a 400°F oven for 25–30 minutes, flipping once halfway. For a smoky char, remove the corn from the foil after grilling and place directly on the grates for 1–2 minutes per side. 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. Feel free to skip the garlic and pepper if you prefer pure butter-and-salt corn.