Cheesy Butter Corn (in Foil) Recipe

Prep corn

Husk the corn and remove all silk. Rinse each ear under cold water and pat dry with a towel. If ears are large, trim ends so they sit comfortably on the foil sheets.

Make cheese-butter spread

In a small bowl, combine the unsalted butter (softened), cream cheese, minced garlic, salt, and black pepper. Mix until smooth and evenly blended. Stir in half (1/2 cup) of the shredded cheddar to incorporate into the spread, reserving the remaining 1/2 cup for topping.

Assemble in foil

Lay out four sheets of heavy-duty aluminum foil, each about 12 inches long. Lightly brush the center of each sheet with a little olive oil to prevent sticking. Place one corn ear on each sheet. Divide the cheese-butter spread evenly and smear it all over each ear, coating it from end to end. Sprinkle the reserved shredded cheddar evenly over each buttered ear. If using smoked paprika, sprinkle about 1/4 tsp onto each ear. Fold the foil up and over the corn, creating a tight packet but leaving a bit of interior space so cheese can melt without overflowing.

Place the foil packets seam-side down on a baking sheet (if baking) or directly on the grill grates (if grilling). If baking, preheat the oven to 400°F (200°C). If grilling, preheat grill to medium-high (about 400°F / 200°C).

Cook the packets: For oven baking, bake on the middle rack for 20–25 minutes, until corn is tender and cheese is melted. For grilling, cook over direct medium-high heat for 12–15 minutes, turning once halfway through, until corn is tender and cheese has melted inside the packet. If you prefer a slightly charred exterior, open the foil for the last 2–3 minutes of grilling and place corn directly on the grate (watch carefully to avoid burning).

Carefully remove the packets using tongs or oven mitts. Let them rest sealed for 2 minutes to avoid hot steam, then open foil carefully away from your face.

Garnish each ear with a sprinkle of the chopped fresh parsley. Serve with lime wedges on the side to squeeze over the corn for brightness, if desired.

For extra presentation, after opening the foil, add a small pat (about 1/2 tbsp) of butter on top of each ear so it melts into the hot cheese. Serve immediately while hot.

Leftovers: Unwrap and store cooled corn in an airtight container in the refrigerator for up to 2 days. Reheat in a foil packet in a 350°F (175°C) oven for 8–10 minutes or on the grill over medium heat until heated through.