Sweet Corn BBQ Mushroom Foil (Print Version)

Grilled foil packs with corn, barbecue mushrooms, and fresh herbs for an easy, smoky dish.

# What You'll Need:

→ Vegetables

01 - 2 cups corn kernels, fresh or frozen
02 - 250 grams (9 ounces) cremini mushrooms, cleaned and quartered
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, diced

→ Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon garlic powder
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon ground black pepper

→ Sauce

10 - 3 tablespoons barbecue sauce

→ Garnish (optional)

11 - 2 tablespoons fresh parsley, finely chopped

# Steps to Follow:

01 - Preheat the grill to medium-high heat. In a large mixing bowl, combine the corn kernels, quartered mushrooms, sliced red onion, and diced bell pepper.
02 - Drizzle the vegetables with olive oil. Add smoked paprika, garlic powder, salt, and ground black pepper. Toss gently to ensure even coating.
03 - Pour the barbecue sauce over the seasoned vegetables and toss again until well mixed.
04 - Tear 4 large sheets of heavy-duty aluminum foil. Evenly divide the vegetable mixture in the center of each sheet. Fold up the sides and seal to form tight packets.
05 - Place the foil packets on the preheated grill. Cook for 15–20 minutes, turning halfway through, until vegetables are tender.
06 - Carefully open the foil packs and garnish vegetables with freshly chopped parsley before serving.

# Additional Tips::

01 -
  • Ready in under thirty minutes
  • Only uses fresh simple ingredients
  • Naturally vegetarian and easily vegan
  • No dishes to scrub just toss the foil away
02 -
  • Totally gluten free if you check your BBQ sauce label
  • Corn and mushrooms both develop incredible flavor over fire
  • Perfect as a meal on its own or served alongside grilled proteins
03 -
  • Try toasting the foil packs over indirect heat to avoid scorching The goal is soft juicy kernels not charred husks
  • For maximum flavor marinate mushrooms with BBQ sauce for thirty minutes before packing I learned to always double wrap the foil to prevent leaks and lock in every drop of buttery sauce

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