BBQ Corn Foil Herb Butter (Printable)

Sweet grilled corn wrapped in foil, topped with a buttery herb blend 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 thyme
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

# Directions:

01 - Preheat your grill to medium-high heat, reaching approximately 400°F.
02 - In a small mixing bowl, combine the softened butter, parsley, chives, thyme, minced garlic, kosher salt, and black pepper. Mix until well blended.
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 steam and juices from escaping.
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 the corn from the grill and let rest for one minute. Unwrap and, if desired, sprinkle with Parmesan cheese and squeeze fresh lime juice over the top before serving.

# Expert Suggestions:

01 -
  • The foil traps steam and keeps the corn impossibly juicy while the grill gives it just enough char to taste fancy.
  • That herb butter does all the heavy lifting flavor-wise, so you're done prepping in about five minutes.
  • It's the kind of side dish that makes people stop mid-conversation and ask what you did to it.
02 -
  • The foil needs to be truly heavy-duty, not the thin stuff, or it'll tear and your herb butter will leak all over the grill grates.
  • Turning the packets matters more than you'd think—I learned this when I made one batch without turning and ended up with one side barely cooked while the other was almost burnt.
  • Don't skip the resting minute; it lets the steam settle so the corn is tender instead of watery.
03 -
  • Make the herb butter ahead and keep it in the fridge—it stays fresh for about a week and means you're basically done prepping the night before.
  • If you don't have fresh herbs, don't make this with all dried—the flavor just isn't the same, so wait until you can grab fresh ones from the market.
  • Save any leftover herb butter and toss it with roasted vegetables, pasta, or steak later in the week.
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