BBQ Corn Foil Herb Butter (Printable)

Grilled sweet corn in foil with fragrant herb butter for an easy, flavorful summer side.

# Ingredient list:

→ 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

# 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.
03 - Place each ear of corn on a large sheet of heavy-duty aluminum foil. Spread 1½ tablespoons of the herb butter evenly over each ear.
04 - Wrap the corn tightly in the foil, sealing the ends well to prevent leaks.
05 - Place the foil-wrapped corn on the grill. Cover and cook for 18–20 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 cheese and squeeze lime juice over the top before serving.

# Expert Suggestions:

01 -
  • The foil packet steams the corn to perfect tenderness while the herb butter soaks into every kernel, creating this buttery sweetness that's hard to stop eating.
  • It actually frees up your grill space and attention—wrap them, set a timer, turn them occasionally, and you're done while everything else cooks.
  • Fresh herbs make it taste like you put in way more effort than the ten minutes it actually took to prep.
02 -
  • Heavy-duty foil is non-negotiable—regular foil tears and your herb butter ends up on the grill grates instead of on the corn, which I learned the hard way the first time I tried to cheap out.
  • Don't skip turning the packets every few minutes; it sounds like extra work, but it's the difference between evenly cooked corn and one side that's soft while the other side steams itself into mush.
  • Mince your garlic fine and make sure the butter is actually softened before mixing, or you'll end up with little garlic chunks that burn and taste bitter instead of sweet and mellow.
03 -
  • If you're making this for a crowd, prep all your herb butter ahead of time and store it in the fridge—let it soften just before you're ready to wrap the corn, and your setup moves way faster.
  • Don't be afraid to let the foil get a little darkened or even slightly charred on the outside—that's not a mistake, it's flavor development, and it means everything inside is getting hot enough to cook through.
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