BBQ Corn Foil Herb Butter (Printable Version)

Sweet corn grilled in foil, infused with herb butter for a flavorful 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, or 0.5 teaspoon dried
06 - 1 garlic clove, minced
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon freshly ground black pepper

→ Optional Garnishes

09 - 1 tablespoon grated Parmesan cheese
10 - Lime wedges, for serving

# How to Make It:

01 - Preheat your grill to medium-high heat, approximately 400°F (200°C).
02 - In a small 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 1.5 tablespoons of the herb butter evenly over each ear.
04 - Wrap the corn tightly in the foil, sealing the ends well to prevent leaks and steam escape.
05 - Place the foil-wrapped corn on the grill. Cover and cook for 18 to 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 fresh lime juice over the top before serving.

# Expert Tips:

01 -
  • The foil packet steams the corn while the grill heat caramelizes it, creating sweet juiciness with charred edges that taste like summer.
  • Herb butter does all the heavy lifting—no complicated technique, just real butter infused with things you probably already have scattered in your fridge.
02 -
  • Heavy-duty foil is non-negotiable; regular foil tears and your butter leaks away, which I learned the hard way on that first attempt.
  • Turn the packets occasionally—I used to leave mine sitting in one spot and the bottom would char while the top stayed pale.
03 -
  • Soften your butter ahead of time at room temperature for exactly 30 minutes; too soft and it's a puddle, too cold and it won't blend smoothly with the herbs.
  • Taste the herb butter before wrapping the corn—if it needs more salt or pepper, adjust now rather than regretting it later.
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