BBQ Corn Foil Herb Butter (Printable Version)

Sweet corn grilled in foil with herb butter for a flavorful and easy summer side dish.

# What You Need:

→ Corn

01 - 4 ears fresh corn, husked

→ Herb Butter

02 - 6 tablespoons unsalted butter, softened
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 teaspoon fresh thyme leaves
06 - 1 garlic clove, minced
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon freshly ground black pepper

→ Optional Garnishes

09 - 1 tablespoon grated Parmesan cheese
10 - Lime wedges, to serve

# Step-by-Step:

01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - In a small bowl, combine the softened butter, parsley, chives, thyme, garlic, salt, and pepper. Mix until well blended.
03 - Place each ear of corn on a large sheet of heavy-duty aluminum foil. Spread 1½ tablespoons of the herb butter evenly over each ear.
04 - Wrap the corn tightly in the foil, sealing the ends well to prevent leaks.
05 - Place the foil-wrapped corn on the grill. Cover and cook for 18–20 minutes, turning occasionally, until the corn is tender and lightly charred in spots.
06 - Carefully remove from the grill and let rest for one minute. Unwrap and, if desired, sprinkle with Parmesan and squeeze lime juice over the top before serving.

# Expert Advice:

01 -
  • The foil packet keeps everything juicy and traps all that herby steam exactly where it belongs.
  • You can prep the butter mixture before guests arrive and just assemble at the grill, which means less sweating near the heat.
  • Fresh corn wrapped in foil becomes almost caramelized without drying out, something that never happens on the grill naked.
02 -
  • Heavy-duty foil is not optional—regular foil tears and leaks, and suddenly your butter is on the grill grates instead of on the corn.
  • Turn the packets every few minutes instead of leaving them still, because the side facing the heat cooks faster and can char unevenly if you're not careful.
03 -
  • Buy corn the day you're grilling it if possible, because sweetness fades quickly after harvest, and you want every kernel to taste like summer.
  • If your herb butter has been in the fridge for a while and is very hard, let it sit on the counter for ten minutes before spreading it on the corn so it doesn't tear the kernels.
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