Corn on the cob, smeared with a garlic and herb butter blend, individually wrapped and baked or grilled.
Foil Packet Corn on the Cob
I'm hearing chatter here and there of back to school already and I'm not all that unhappy!
No, it's not for any of the reasons you're probably thinking. It's all because back to school means fall is near, and I am sincerely looking forward to fall this year. This summer has been miserable and it seems as if it gets harder and harder to handle as I get older.
I've become a near vampire in the summertime anymore to avoid the heat, so I'm ready for some soup and sweater weather!
Because of this heat, I've been using my Traeger {affil link} like crazy this summer.
That outdoor cooker was the best investment I have ever made because not only does it grill and smoke, but it also bakes, since it's a convection type of indirect cooking. And since it's indirect cooking, you can pretty much put the food on and not have to stand over it in the heat - big bonus.
Just let it cook until it's about time for it to be done! Because of that, I barely use my gas grill anymore, nevermind my Weber {affil link} charcoal kettle grill, and get this...
A month before I ordered my Traeger, more than a year ago, I bought one of those Lodge Sportsman's Charcoal Grills {affil link} - essentially a hibachi.
It was a nostalgic purchase really, bringing me back to the days of cooking on one on the balcony of my apartment 150 years ago (okay, maybe it was more like 30 years ago, which feels like 150) but I also remembered how great it grilled a steak, so I got it specifically for grilling only steaks.
Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!But... that grill still sits on the floor of my walk-in pantry, unused to this day. I even built a cinder block stand and bought a cover for it! I love ribeyes, that's my favorite steak, but they're pricey and so we just don't eat them very often, and I'll pull it out one day once the weather cools a bit I'm sure, but that's how much I love using the Traeger. It's literally going multiple days a week!
Anyway, we've been busy cooking out this summer, and there's one more big cookout day coming up soon to wrap up summer, so let's get on to this corn!
When I'm making just a few ears of corn for the two of us, I've got several different ways I like to prepare it. I'm especially in love with the no-husk, microwave method that I shared here a few years back. I've also become fond of making corn on the cob in my electronic pressure cooker. It's fast and easy and good, but of course, unlike the microwave method, requires shucking first.
There are times though, where you need (or want) to do a lot of corn on the cob and this foil packet method is a favorite for those times, whether you throw them on the grill or in the oven.
By the way if you do throw these on the grill, I prefer using an indirect cooking method, rather than cook the packets directly over the fire, which tends to overbrown and overcook them in my experience. Just heat the grill up to temperature, then turn off the section where you have your corn cooking. If your grill is otherwise occupied on cookout day, the oven is awfully convenient. Just turn the air conditioner down.
You can use pretty much any compound butter your family enjoys, but when making a large batch of corn for a cookout or potluck, I just use this basic garlic and parsley blend, because it's fairly neutral and everybody enjoys it. I use unsalted butter and I also don't add salt before cooking either, since salt tends to toughen the kernels in my experience. I prefer to offer salt at the table, along with some additional butter, and Paula Deen's seasoned Silly Salt is a personal favorite.
Because we're doing a big batch here, which by the way, if you're serving this at a cookout, cut the cobs in half. Not only does it stretch the corn further, it makes it much easier to serve and to handle without the worry of corn cob holders {affil link} and most folks really only want a half cob anyway.
This method takes a little bit longer to prep because we're wrapping each cob individually, but it moves along smoothly once you get a rhythm going and trust me when I say, wrapping them individually also intensifies the flavors. Once cooked, you just pile it on a serving platter or in a foil pan, leaving it wrapped, which keeps it nice and hot, and as it sits, it gets even more tender and flavorful. Everybody raves over this corn!
Yum, yum y'all - make it!
{Southern Style Hissy Fit Warning...} As with just about anything since the internet has entered our lives, there is a lot of misinformation and conspiracy theories out there about aluminum in our lives and particularly the use of aluminium foil in cooking.
This debate has been ongoing for decades, with no settled science on it to date, and just like any other subject, will likely continue to go on for many more decades. Many of us have been using aluminum foil for that long and more, with zero ill effects, but if you personally have concerns about using foil in cooking or food storage, then I have one piece of advice for you.
Don't use it.
But don't lecture the rest of the world about it either.
We're all adults and very capable of reading, analyzing and making our own informed decisions about things in our lives. You can also wrap your food in parchment paper and then enclose it in foil for packet cooking, so that the food isn't touching the foil, but don't be surprised if you hear one day that parchment paper is a no-no too. {tucking away soapbox...} Sources 1 2 3
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