Corn On The Cob Packet Recipes

Steps:

• Prepare a grill for medium heat.
• Tear off two squares of aluminum foil large enough to fold over 3 ears of corn. Place 3 ears of corn in the center of each foil square. Divide the butter, garlic salt and seafood seasoning between squares. Fold up the foil into packets and seal well.
• Place the packets on the grill and cook for 15 minutes, flipping halfway through.
• Remove the packets from the grill, open carefully, and sprinkle the corn with the Parmesan.

Steps:

• Lay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

Steps:

• Preheat grill to Medium-High.
• Spread butter on corn.
• Season with salt and pepper to taste.
• Top with ice cubes.
• Center corn inside 1 Reynolds Hot Bag, large size.
• Double fold ends to form packet, leaving room for heat circulation inside.
• Grill 15-20 minutes, covered, turning packet over once halfway through cooking.
• Cut open top of foil bag, carefully, using a sharp knife.
• Allow steam to escape, fold back foil.

Steps:

• In a small bowl, combine butter and soup mix; rub over corn. Place each ear of corn on a 12-in. x 10-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. , Bake at 450° for 15-20 minutes or until corn is tender, turning packet once.

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.