BBQ Corn Foil Herb (Printable)

Grilled corn smothered with savory herb butter wrapped in foil for easy preparation.

# 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 bowl, combine 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 1½ tablespoons of herb butter evenly over each ear.
04 - Wrap corn tightly in foil, sealing all ends securely to prevent steam and juices from escaping.
05 - Place foil-wrapped corn on grill, cover, and cook for 18-20 minutes, turning occasionally, until corn is tender with light charring on spots.
06 - Carefully remove corn from grill and let rest for 1 minute. Unwrap and garnish with Parmesan cheese and lime juice if desired before serving.

# Expert Hints:

01 -
  • The herb butter does all the heavy lifting, transforming plain corn into something that tastes like you fussed all afternoon.
  • Foil packets mean no mess, no corn silk stuck in your teeth, and the steam inside keeps everything impossibly juicy.
  • It's ready before your grilled meats are done, so timing works out perfectly for feeding a crowd.
02 -
  • Don't rush the herb butter preparation—mincing your garlic and herbs finely means they disperse evenly instead of creating pockets of overwhelming flavor.
  • Heavy-duty foil is non-negotiable here; regular foil tears and leaks, turning your grill into a butter puddle that nobody wants to clean.
03 -
  • If your butter is cold when you sit down to assemble packets, microwave it for five-second bursts rather than letting it fully soften, which keeps it from becoming greasy and separating.
  • Mark your foil packets with a marker if you're making multiple batches—one dot for medium herb butter, two dots for extra, which sounds silly until you're trying to remember which packet had the chili flakes someone requested.
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