Description
Delicious and easy grilled corn in foil, perfect for summer cookouts. This recipe features sweet corn ears slathered in a buttery mixture infused with fresh dill and lemon juice, then wrapped in foil and grilled to perfection.
Ingredients
Scale
Main Ingredients
- 6 ears of corn
- 4 Tbsp (1/2 stick) unsalted butter, softened at room temperature
- 1/4 tsp salt
- Pinch of pepper (or to taste)
- 1 Tbsp fresh dill, finely chopped
- 1 Tbsp fresh lemon juice
Instructions
- Prepare the butter mixture: In a small bowl, combine the softened unsalted butter with salt, pepper, finely chopped fresh dill, and freshly squeezed lemon juice. Mix thoroughly to create a flavorful herb butter.
- Prepare the corn and grill: Remove the husks and silk from the ears of corn. Spread the herb butter mixture evenly over each ear of corn. Wrap each corn ear individually in aluminum foil, making sure they are sealed well. Preheat the grill to medium-high heat. Place the foil-wrapped corn on the grill and cook for about 18 minutes, turning occasionally to ensure even cooking. Once done, carefully remove from the grill, unwrap, and serve hot.
Notes
- Soften the butter ahead of time for easier mixing and spreading.
- You can adjust the amount of dill and lemon juice based on your preference.
- Wrapping corn in foil helps to keep the juices in and creates tender, flavorful kernels.
- Use medium-high heat on the grill to avoid burning the butter in the foil.
- If you don’t have a grill, this recipe can also be adapted for oven roasting at 400°F for 18-20 minutes.
