BBQ Corn Foil Herb Butter (Printable)

Juicy grilled corn in foil with a savory herb butter coating that bursts with fresh flavor.

# 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 1/2 teaspoon dried thyme
06 - 1 garlic clove, minced
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnishes

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

# How to Make It:

01 - Preheat grill to medium-high heat, approximately 400°F (200°C).
02 - In a small bowl, combine softened butter, parsley, chives, thyme, minced garlic, kosher salt, and black pepper. Mix until well blended and uniform.
03 - Place each ear of corn on a large sheet of heavy-duty aluminum foil. Spread 1 1/2 tablespoons of herb butter evenly over each ear of corn.
04 - Wrap corn tightly in foil, sealing the ends securely to prevent any leakage during cooking.
05 - Place foil-wrapped corn on the grill, cover, and cook for 18 to 20 minutes, turning occasionally, until corn is tender with light char marks.
06 - Carefully remove from grill and rest for one minute. Unwrap and sprinkle with Parmesan cheese if desired. Squeeze fresh lime juice over each ear before serving.

# Expert Advice:

01 -
  • The foil packet traps steam and butter, creating corn that's tender inside with subtle char on the outside—no dry, sad kernels here.
  • Herb butter melts directly into the corn instead of sitting on top, so every bite tastes intentional and gourmet with almost zero effort.
  • You can prep the herb butter ahead and just throw it together on the grill, making this perfect when you're juggling five other dishes.
02 -
  • Don't skimp on the foil thickness or you'll end up with butter leaking all over your grill—heavy-duty is not a suggestion, it's a requirement learned through one very oily Tuesday evening.
  • If you peek at the corn too early and too often, the steam escapes and the kernels get tough instead of steaming into tenderness, so resist the urge to keep checking.
03 -
  • Softening the butter to room temperature is non-negotiable because cold butter won't blend smoothly with the herbs and you'll end up with uneven flavor distribution.
  • If you're making this for a crowd, you can prep all four foil packets at home and transport them in a container—just unwrap one packet on a piece of foil to catch any drips as it grills.
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