BBQ Corn Foil Herb Butter (Printable Version)

Grilled corn in foil with a fragrant herb butter 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, to serve

# Directions:

01 - Preheat your grill to medium-high heat, approximately 400°F.
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 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 leaks.
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 from the grill and let rest for one minute. Unwrap and, if desired, sprinkle with Parmesan and squeeze lime juice over the top before serving.

# Expert Tips:

01 -
  • The foil packet traps steam and flavor, turning regular corn into something that tastes like it took hours but only needs 20 minutes on the grill.
  • Fresh herb butter melts directly into the kernels instead of sitting on top, so every bite has that savory, aromatic quality that makes people ask for your recipe.
  • It's practically impossible to burn or mess up, which means even nervous grillers can pull this off and look like a hero.
02 -
  • Heavy-duty foil is non-negotiable here; thin foil tears too easily and your herb butter leaks onto the grill grates, which is a waste and makes cleanup harder.
  • Don't unwrap the corn too early to peek—you'll lose all the steam that's softening and flavoring it, and you'll also risk burning your face when the hot vapor escapes.
03 -
  • If your butter isn't soft enough, it won't spread smoothly; take it out of the fridge 20 minutes early and give it a little stir before using so it's pliable but not melting.
  • Chop all your herbs right before you mix the butter—fresh herbs release more flavor when they're freshly cut, and they'll oxidize and dull if they sit around for hours.
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