Foil Packet Corn On The Cob Recipes

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:

• 1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
• 2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
• 3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.

Steps:

• Place one corn on each foil.
• Mix remaining ingredient together and rub into each cob.
• Wrap foil up around the corn and grill 15 minutes turning often.

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.