Foil Packet Corn On The Cob Recipes

SAUSAGE FOIL PACKS WITH CORN

Steps:

• Preheat the grill to 350 or on medium heat
• Cut 4 pieces of foil, approximately 12" inches long
• Slice the garlic sausage in medallions and put them into a bowl.
• Slice the potatoes, corn, and peppers all into manageable bite sized pieces. Add to the sausage in the bowl.
• In a separate bowl, combine the oil, italian seasoning, garlic and onion powder, salt and pepper. Mix well and pour over the sausage. Mix everything together well.
• Take two pieces of foil and divide the contents evenly between the two. Fold the foil around the ingredients like a present.
• Take the other two pieces and fold each one around each packet for extra protection so the marinade doesn't leak out during grilling.
• Place on the grill and roast for approximately 10 - 12 minutes. Flip and roast again for the same amount of time.
• Gingerly open one of the packets and test a piece of potato for doneness. If a fork goes through it easily, the packets are done.
• Remove off the grill , open and enjoy!

GRILLED CORN ON THE COB IN FOIL

Steps:

• Preheat grill to 400°F.
• Mash butter with salt, garlic powder and pepper until smooth (works great with a small fork).
• Rub each ear of corn with butter mixture, then place on large aluminium foil pieces (I do 2 ears of corn per foil packet, but can also do each individually). If using regular aluminium foil, use a double layer to protect corn from direct heat. Fold foil up and over ears of corn to create a foil packet, crimping to seal all edges.
• Place corn in foil packets on grill, close lid and grill for 10 minutes.
• Carefully remove packets from grill, very carefully open and flip each ear of corn. Carefully seal foil packets again and finish grilling corn for another 10-20 minutes, until cooked through and slightly starting to brown.
• Carefully remove foil packets from grill, carefully open and serve corn with more butter and salt.

OCEAN PACKETS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate. Mix the butter with lemon peel in a bowl.
• Spread out the sheets of foil onto a flat work surface, and place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob, and 4 cherry tomatoes in the center of each piece of foil. Drizzle 1 tablespoon of lemon-butter mixture over the seafood and vegetables. Bring two opposite ends of a foil sheet together and fold over several times to seal. Leave room for steam. Fold the remaining ends over several times to seal the packet completely.
• Place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, 15 to 20 minutes (open a packet a little to take a peek).
• To serve, place a foil packet on a plate, cut a diagonal X through the foil, and peel back the foil. Garnish each packet with about 1/2 teaspoon of chives.

LOW COUNTRY SHRIMP FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1 teaspoon seasoning; mix until evenly coated.
• Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.

FOIL-PACKET CORN

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.

CORN-ON-THE-COB-PACKET

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.

FOIL-PACKET CORN ON THE COB

Steps:

• Prepare a grill for medium heat.
• Tear off two squares of aluminum foil large enough to fold over 3 ears of corn. Place 3 ears of corn in the center of each foil square. Divide the butter, garlic salt and seafood seasoning between squares. Fold up the foil into packets and seal well.
• Place the packets on the grill and cook for 15 minutes, flipping halfway through.
• Remove the packets from the grill, open carefully, and sprinkle the corn with the Parmesan.