BBQ Corn Foil Herb Butter (Printable)

Sweet corn grilled in foil with a blend of fresh herbs and butter for a delicious summer side.

# 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 or ½ teaspoon dried thyme
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 for serving

# How to make it:

01 - Preheat your grill to medium-high heat, approximately 400°F (200°C).
02 - In a small mixing bowl, combine softened butter, parsley, chives, thyme, minced garlic, kosher salt, and freshly ground black pepper. Mix thoroughly until well blended.
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.
04 - Wrap the corn tightly in foil, sealing the ends securely to prevent steam and juices from escaping.
05 - Place foil-wrapped corn on the preheated grill. Cover and cook for 18 to 20 minutes, turning occasionally, until kernels are tender and light char marks appear.
06 - Carefully remove from grill and allow to rest for 1 minute. Unwrap foil and, if desired, sprinkle with Parmesan cheese and squeeze fresh lime juice over the corn before serving.

# Helpful Hints:

01 -
  • The foil packet keeps everything steaming inside its own little flavor cave while the grill does the heavy lifting.
  • You can make the herb butter the night before and just spread it cold, which means minimal stress when people are already showing up.
  • Those little charred edges where the corn kisses the foil are where the real magic happens.
02 -
  • Don't rush the sealing step—a packet with a weak spot is a packet that loses all its buttery magic and leaves you staring at unevenly cooked corn.
  • Fresh herbs make an absolute world of difference, but if you're in a pinch and only have dried thyme or parsley, use about half the amount because they're concentrated little flavor bombs that can easily overwhelm the party.
03 -
  • Make your herb butter the morning of or the night before, and you've basically done all the hard work; the grill part is just showing up and turning things occasionally.
  • If your grill is running hotter than you expected, move the packets to the edge of the grill where the heat is gentler, or cover them loosely with foil to keep them from cooking too fast.
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