Grilled Corn on the Cob (in Foil)
by Sommer Collier — last updated on Jun 30, 2025 How to Grill Corn on the Cob in Foil, with a tantalizing, zesty Lime Mayonnaise. You can cook grilled corn without foil, but it’s so much more tender when you wrap it up. Try it and see for yourself!
Corn on the Cob on the Grill
Nothing says summer like corn on the cob on the grill. The sweet kernels bursting with crisp starchy juice, the little bits of charred skin, and the deep smoky flavor taste of summer memories I long to relive.
Grilled Corn is the perfect platform on which to experiment with flavors. Who says you have to stick with plain old butter?
Grilled Corn on the Cob in Foil with Mayo is a new family favorite. A gutsy blend of hot smoked paprika, lime zest, and MAYONNAISE makes for an unexpected treat. The rich creamy mayonnaise bonds the smoked paprika and lime to the fresh corn and offers intense complexity. Who knew mayonnaise could make such a difference?!?
Grilling corn isn’t tricky, but it does seem to be something many people are afraid to try. Let’s discuss the dos and don’ts of corn on the cob on the grill.
What You Need
- Fresh ears of corn on the cob
- Mayonnaise – full fat or low fat
- Lime – zested and juiced
- Honey
- Hot smoked paprika – or smoked paprika + a pinch of cayenne pepper
- Salt
Grilled Corn Tips and Tricks
- Don’t worry about under-cooking. If your corn is fresh and “in season,” it can be eaten raw. Warming it, softening the kernels, and keeping it tender should be your focus.
- Do be mindful of overcooking. The longer you cook the corn, the drier and rubberier it becomes. That’s why wrapping it in foil makes such a difference.
- Don’t worry about the husks. Leave them on, peel them back, or tear them off. All methods are acceptable.
- Do try using the corn husks as a handle. As stated above, all methods are acceptable, but pulling the husks back and tying them together provides an attractive, natural handle and allows the kernels to develop a slight char for improved appearance and flavor.
- Don’t crank up the heat too much. Medium heat is fine for warming the corn and tenderizing the skin on the kernels.
- Do slather on the flavorful mayo marinade. It works its magic inside the foil, giving the grilled corn extra flavor and balance.
- Don’t grill your corn too early. Corn hot off the grill tastes the best.
- Do grill corn again and again. It’s aromatic, delicious, and a real crowd-pleaser.
How to Grill Corn on the Cob (in Foil)
Find the full Grilled Corn on the Cob recipe, complete with ingredient proportions, detailed instructions, and a video tutorial, in printable form at the bottom of the post.
Grilled Corn Variations
Don’t like the idea of the Smoky Lime Mayo? Try this recipe with simply salt, black pepper, and a little butter.
Or season the mayonnaise with Italian seasoning and garlic powder. You can also brush the corn cobs with olive oil, then sprinkle them with chili powder, cilantro, and cotija cheese.
You can even kick up the flavor with our Kimchi Grilled Corn Recipe.
Grilled Corn on the Cob (in Foil)
Video
Ingredients
- 8-10 ears corn husked pulled back and tied with kitchen twine
- 1/3 cup mayonnaise
- Zest of one lime
- 1 tablespoon lime juice
- 1 1/2 tablespoons honey
- 2 teaspoon hot smoked paprika
- 1 teaspoon salt
Instructions
- Prepare the grill to medium heat, about 350 degrees F. Shuck the corn, either pulling off the husks and corn silks completely, or pulling them back to create a handle as seen in the photos. If making a cornhusk handle, tie the husks togherer with kitchen twine, then remove the silks.
- Set out a small bowl and combine the rest of the ingredients in the bowl for a spicy mayonnaise marinade. Whisk well.
- Brush the corn kernels with the marinade on all sides. Then wrap each corn cob with a piece of foil. The husk handles do not have to be fully wrapped.
- Place the corn on the grill and cook for 15-20 minutes, turning every 5 minutes, to grill on all sides.
- Remove the foil from the corn and enjoy!
Notes
Nutrition
Frequently Asked Questions
When you place shucked corn cobs straight on the grill, it cooks fast and developed lovely char marks. However, the direct heat tends to make the skin on the kernels tough. There’s something to be said about this more rustic version of corn on the cob… I personally like it. However, most people prefer grilled corn to be tender.
Wrapping each corn cob in aluminum foil protects the corn from the direct heat. The corn steams and grills simultaneously, resulting in some char marks, but ultimately yielding a much better texture and sweet corn flavor.
It takes about 15-20 minutes over medium heat.
Of course, you can! It will have a tougher texture and will have a little more char on the kernels, but it will still taste delicious! Grill at medium heat for 8-10 minutes.
Yes, if you prefer not to use aluminum foil, you can brush the corn with the marinade and pull the husks back up around the cobs. This will produce tender corn, just like with foil. However, this method tends to be a bit messier, and you most likely won’t have the option of a “husk handle” after grilling.
What Should I Serve with Corn on the Cob?
Oh, there are so many options! Serve this recipe with all your favorite summertime dishes like…
What Other Corn Recipes Will I Love?
I have always wanted to try this, but was a little apprehensive. You make it look so easy and so delicious. I cannot wait to try your recipe. Thanks for posting this.
How did you know I needed a good reliable recipe to try for my first time grilling corn? My husband and I have been talking about doing this and my response was that I’d have to do some research. Thanks for making it easy for me and thanks for the recipe. I’ll give it a try. Yum!
Awee..a heavenly treat for all corn lovers…love it..love it..am a BIG corn fan and this goes in my hall of fame :))
Hi Sommer,
Completely agree with your comment, Grilled corn is the perfect platform on which to experiment with flavors. Corn on the cob has always been one of my favorite summer foods, so I’ve been trying out spice blends to go with it. I posted one a few weeks back, but I like your idea of using mayo. I’ll give it a try, thanks.
Love this! Just last weekend I made something sorta similar – grilled corn with an Old Bay-spiced butter garlic sauce. Rocked my world…
wow !! the grilled corn looks so tempting :D that’s one of my fav indian streetfoods . never thought of the mayo part….great idea
ooh, always wanted to know how to grill corn. thanks for this post, Spicy!
What a great idea! I should do the rubbing/marinating before grilling more often!
Sommer!
So wonderful to catch your tweet this morning! I have so missed your inspirations! I have been suffering from a serious blogging slump and trying my best to get back to my daily reading rituals as I found them so inspirational… but, I am now so overwhelmed with how far behind I am… so, baby steps back.
It is not yet corn season here, but this looks absolutely delicious. I adore Spanish Paprika and probably use it too much. I will definitely be making this recipe in a month or two when our corn starts rearing its ears around here!
Hope you are happy and well!
:)
Valerie
What a great post. Grilled corn has an amazing flavor and the smokey lime mayo sounds like perfect way to top it off.
To die for delightful, I must try.
Craving this now!