BBQ Corn Foil Herb Butter (Print)

Grilled sweet corn in foil coated with herb butter for a tasty, easy summer side.

# What you'll 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

# Directions:

01 - Preheat your grill to medium-high heat (approximately 400°F). Ensure grates are clean and oiled.
02 - In a small mixing bowl, combine the softened butter, parsley, chives, thyme, garlic, salt, and pepper. Mix until well blended and fully incorporated.
03 - Place each ear of corn on a large sheet of heavy-duty aluminum foil. Spread 1½ tablespoons of herb butter evenly over each ear, coating all sides.
04 - Wrap each corn ear tightly in the foil, sealing the ends securely to prevent steam and butter from leaking during cooking.
05 - Place foil-wrapped corn on the grill, cover, and cook for 18 to 20 minutes, turning occasionally with tongs. Cook until the corn is tender and lightly charred in spots.
06 - Carefully remove corn from the grill and let rest for 1 minute. Unwrap and sprinkle with Parmesan cheese if desired. Serve with lime wedges for finishing.

# Expert Advice:

01 -
  • The foil packet keeps everything juicy while the grill gives you those smoky, caramelized edges without drying anything out.
  • Herb butter melts directly into the kernels as they cook, so every bite tastes intentional and garden-fresh.
02 -
  • If your foil isn't sealed properly, butter leaks out onto the grill and you lose half the magic—take an extra 10 seconds to fold those ends down tight.
  • Don't skip the rest period after removing from the grill; it lets the residual heat finish cooking the kernels to tenderness without overcooking the kernels closest to the foil.
03 -
  • Make your herb butter the morning of and keep it in the fridge; it actually develops more complex flavor as it sits, and you'll have zero stress right before grilling.
  • If you're cooking for more than four people, double the herb butter recipe because guests will want extra, and you'll want extra just because it's that good.
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