Mash butter with salt, garlic powder and pepper until smooth (works great with a small fork).
Rub each ear of corn with butter mixture, then place on large aluminium foil pieces (I do 2 ears of corn per foil packet, but can also do each individually). If using regular aluminium foil, use a double layer to protect corn from direct heat. Fold foil up and over ears of corn to create a foil packet, crimping to seal all edges.
Place corn in foil packets on grill, close lid and grill for 10 minutes.
Carefully remove packets from grill, very carefully open and flip each ear of corn. Carefully seal foil packets again and finish grilling corn for another 10-20 minutes, until cooked through and slightly starting to brown.
Carefully remove foil packets from grill, carefully open and serve corn with more butter and salt.
Notes
Ingredient notes
Corn: When you grill corn in foil, you can grill it completely shucked. I really do not like shucking corn, so I will admit to buying pre-shucked corn. Use whole ears or ears cut into thick chunks – it’s up to your family’s preference!
Garlic powder/pepper: If you’re a salt and butter purist when it comes to corn, feel free to leave these out. I make it both ways, and the corn comes out fabulously either way.
Recipe tips
Depending on how hot your grill runs, your corn may be done sooner or later. Sometimes, mine is done in just 18 minutes and sometimes it takes 35 minutes – check on the corn a few times after about 18 minutes to catch it when it’s perfect.
You can also make the corn in the oven. Heat it to 400°F, then place the foil packets with the corn on a baking sheet and place them on the middle rack in the oven. Bake for 25-30 minutes, flipping the ears once halfway through as described in the instructions for the grill. You can remove the corn from the foil packets and place the ears under the broiler for 1-2 minutes at the end, to slightly char (I do not recommend simply opening the packets, the foil can stick up and touch the heat elements of the broiler – which can be a fire hazard!)
Leftovers: The corn tastes great served immediately, but I also really like it cold. Store cooled down leftovers in an airtight container in the fridge for up to 3 days. You can easily cut the corn away from the cob and use it in a salad if you don’t like eating it cold off the cob!