BBQ Corn Foil Herb Butter (Printable)

Grilled corn wrapped in foil with herb butter that bursts with summer flavors.

# 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
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:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a small mixing bowl, combine softened butter, parsley, chives, thyme, minced garlic, kosher salt, and black pepper. Blend until uniform.
03 - Place each ear of corn on a sheet of heavy-duty aluminum foil. Spread 1½ tablespoons of herb butter evenly over each ear.
04 - Wrap corn tightly in foil, sealing the ends securely to prevent liquid escape.
05 - Position foil-wrapped corn on preheated grill. Cover and cook for 18 to 20 minutes, turning occasionally, until corn is tender with light charring.
06 - Remove from grill and rest for one minute. Unwrap carefully and garnish with Parmesan cheese and fresh lime juice before serving.

# Expert Advice:

01 -
  • It takes ten minutes of actual work but tastes like you spent all day planning the menu.
  • The foil packets mean zero cleanup while the grill does most of the heavy lifting.
  • Fresh herb butter transforms simple corn into something people actually remember eating.
02 -
  • Use heavy-duty foil, not the thin stuff, because regular foil tears when you're turning the packets and you'll lose all that precious butter into the grill.
  • Don't skip turning the packets—one side touching the grate longer will scorch, and turning keeps the cooking even and the kernels tender throughout.
03 -
  • Make the herb butter while the grill is preheating so you're not scrambling when it's time to wrap, and room temperature butter spreads without tearing delicate foil.
  • If your corn feels slightly older and starchier, add an extra tablespoon of butter to each packet because the richer fat compensates and makes everything taste fresher.
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