Save to Pinterest This Sweet Corn and BBQ Mushroom Foil Packs recipe delivers a smoky, buttery crowd-pleaser perfect for grills or campfires. It is easy to assemble, cooks entirely in foil, and makes cleanup a breeze. If you want a vibrant side or a plant-based main that everyone gathers around, this is a summer essential.
I tried this first when camping with friends by a lakeside. The flavors seemed to blend even better out in the fresh air and we made it twice in one weekend
Ingredients
- Fresh sweet corn cut into rounds: Sweetness pops in every bite Pick bright yellow ears with plump kernels for juiciness
- Cremini or button mushrooms thickly sliced: They absorb the BBQ marinade Choose ones that are firm and unblemished
- Red onion sliced thin: Adds sweetness and color Pick onions that feel heavy and firm
- BBQ sauce: smoky tangy backbone Use your favorite but homemade gives the richest flavor
- Salted butter or olive oil: Coats everything in richness Softer butter makes spreading easier
- Chopped fresh chives or parsley: Gently herby finish Go for chives if you want delicate onion flavor
- Salt and cracked black pepper: Brings the whole mixture to life Choose sea salt and fresh pepper for boldness
Instructions
- Prep the Vegetables:
- Cut the sweet corn into one-inch thick rounds Carefully slice mushrooms and onion Aim for similar sizes so everything cooks evenly
- Toss in BBQ Sauce:
- In a large bowl combine corn rounds mushroom slices and onion with your BBQ sauce Gently mix with hands or spatula until evenly coated Ensure each piece is glazed for the deepest flavor
- Add Butter and Seasoning:
- Dot the mixture with small bits of butter or drizzle with olive oil Sprinkle with salt and cracked black pepper Toss gently one last time
- Arrange on Foil:
- Tear large sheets of heavy-duty aluminum foil Place several scoops of vegetable mixture in the center of each Fold into tight packets leaving a little space for steam to build inside This ensures tenderness
- Grill Over High Heat:
- Place foil packs seam side up over a hot grill or nestled into campfire coals Cook for twelve to fifteen minutes turning halfway through You should hear the veggies sizzle inside The corn should be tender and mushrooms juicy
- Unwrap and Finish:
- Let packs rest for two minutes before carefully opening Steam will escape Top with chopped chives or parsley right before serving for color and freshness
Save to Pinterest My favorite ingredient here is the sweet corn Those golden rounds caramelize and soak up the juices in a way that feels nostalgic To this day hearing that first foil packet pop open brings me back to summer nights cooking for family by the fire
Storage Tips
Cool leftovers fully before transferring to an airtight container They will keep well in the refrigerator for up to three days Reheat either in new foil packs on the grill or stovetop over gentle heat to restore their smoky depth Do not freeze as the texture of corn and mushrooms becomes mushy
Ingredient Substitutions
If corn on the cob is unavailable use frozen corn kernels in a pinch Mushrooms can be swapped for portobello slices or even zucchini for variety Red onion gives color but yellow onion works in a bind Choose any plant-based butter or neutral oil to keep things vegan
Serving Suggestions
Pile foil pack veggies over a platter of rice or quinoa for heartiness They also make a perfect taco or fajita filling and pair especially well with fresh avocado and lime Serve them family style for easy picnic vibes
Save to Pinterest A little planning makes these packs effortless and so satisfying for summer gatherings or camping dinners Enjoy the sweet and smoky flavors under the sun or stars
Common Recipe Questions
- → What type of mushrooms work best?
Button, cremini, or portobello mushrooms are all great choices due to their meaty texture and ability to absorb BBQ flavors.
- → Should the corn be pre-cooked?
No pre-cooking is necessary; fresh or thawed corn cooks perfectly as the foil pack steams on the grill or in the oven.
- → How do you prevent sticking in the foil?
Lightly coat the foil with olive oil or nonstick spray before adding the ingredients to ensure easy release.
- → Can other vegetables be added?
Absolutely. Bell peppers, onions, or zucchini complement the barbecue mushrooms and sweet corn beautifully.
- → How long should foil packs cook?
Typically, 15–20 minutes over medium heat will cook the vegetables through while infusing smoky BBQ flavor.