Grilled Corn on the Cob in Foil with Jalapeno-Lime Aioli and Parmesan
This grilled corn on the cob in foil has no husk and is topped with jalapeno-lime aioli and Parmesan cheese. It is quick and easy to make and so delicious, ideal to serve in barbecue cookouts and more! Plus, find out how to grill corn easily!
Servings 4
Calories272 kcal
Cost $ 1.00 per person
Equipment
- Grill or grill pan
- bowl
Ingredients
For the Grilled Corn on the Cob in Foil:
- 4 ears of fresh corn with both husk and threads removed
- Olive oil to brush
- A pinch of salt
- A pinch of freshly ground black pepper
- A pinch of nutmeg optional
For the Jalapeño-Lime Aioli:
- 1 jalapeño chile stem removed, deseeded, and chopped
- 1-½ tablespoons freshly squeezed lime juice
- ½ cup mayonnaise
- Salt to taste
- A pinch of freshly ground black pepper
- ½ teaspoon paprika for smokiness
- 1 teaspoon of garlic powder
- Shredded Parmesan cheese for a dairy-free version, skip the cheese
- Chopped fresh cilantro to garnish
Instructions
Outdoors or on the Barbecue Grill:
- Preheat the barbecue grill to a medium high temperature (350º F/ 180º C). Meanwhile, in a large bowl of water, cover the cobs completely with cold water and let them soak for 20-30 minutes (this will provide extra moisture for the cobs while they are grilling).
- Shake off excess water from the cobs. Then, tear 4 rectangular sheets of aluminum foil. Place one cob in the center of each sheet of aluminum foil. Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Roll the aluminum foil around each ear of corn and enclose by twisting the ends tightly, as illustrated below.
- Finally, place the wrapped ears of corn on the grill and cook for about 15 minutes, rotating with tongs periodically. Using tongs, remove cobs from the grill and open the foil with oven mitts.
- Press down on a few of the kernels; if liquid comes out, the corn is done. If you want the corn to have grill marks, subsequently place unwrapped cobs directly on the grill and let cook for about 2 minutes, rotating them occasionally. Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.
Indoors or on a Griddle Pan:
- In a large bowl, cover the cobs completely with cold water and let them soak for about 20-30 minutes-- but only if you want to add extra moisture to the corn; otherwise, skip this step. Shake off excess water from the cobs, if you have soaked them.
- Then, heat the griddle pan over medium-high heat. Sprinkle a small amount of water onto the pan. The water will sizzle and evaporate quickly when griddle is hot enough. Then, tear 4 rectangular sheets of aluminum foil. Place one cob in the center of each sheet of aluminum foil.
- Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Wrap the aluminum foil around each ear of corn and enclose by twisting the ends tightly. Next, place wrapped cobs directly on the hot griddle pan and cook for about 20-25 minutes, turning the corn with tongs every so often.
- Using oven mitts, remove from heat and open foil carefully. It will be super hot!!! Press on a few of the kernels. If liquid comes out, the corn is done. If you want the corn to have grilled marks, place unwrapped cobs directly on the griddle and let cook for about 3 minutes, turning occasionally.
- Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.
Recipe Notes
STORAGE
Store leftovers in an airtight container for up to 4 days. Freeze grilled corn for up to 2 months. Thaw in the fridge and heat in the microwave for 2 minutes or until hot.
Nutrition
Calories: 272kcal | Carbohydrates: 18g | Protein: 3g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 192mg | Potassium: 273mg | Fiber: 2g | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg
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