BBQ Corn in Foil (Printable)

Sweet corn grilled in foil with a fragrant herb butter coating for an easy, flavorful summer side.

# 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 ½ teaspoon dried thyme
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 for serving

# How-To Steps:

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 freshly ground black pepper. Mix until well blended and herbs are evenly distributed.
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, coating all sides.
04 - Wrap corn tightly in foil, sealing the ends well to prevent steam and butter from leaking during cooking.
05 - Place foil-wrapped corn on preheated grill, cover, and cook for 18-20 minutes, turning packets occasionally to ensure even cooking. Corn is ready when tender with lightly charred spots.
06 - Carefully remove foil packets from grill and let rest for one minute. Unwrap corn and if desired, sprinkle with Parmesan cheese and squeeze fresh lime juice over the top before serving.

# Expert Advice:

01 -
  • The foil packet keeps everything tender and juicy while the herb butter melts directly into every kernel, so you get butter in every bite without it running off.
  • It's genuinely foolproof—once wrapped, you can ignore it for 20 minutes and focus on grilling the main event.
  • The fresh herb combination tastes like you spent hours planning, but comes together in under 5 minutes.
02 -
  • Don't skip the resting minute after grilling—the foil keeps heat trapped and steam keeps building, so opening it immediately releases that steam and the corn loses its juiciness.
  • Heavy-duty foil is non-negotiable here; regular foil can tear and let butter escape, and I learned this the expensive way when my grill grates became a butter pan.
03 -
  • Mince your garlic extremely fine so it distributes evenly through the butter and doesn't leave sharp pieces that surprise you in certain bites.
  • If you're feeding a crowd, make your herb butter the morning of, refrigerate it, then bring it to room temperature 30 minutes before grilling so it spreads smoothly.
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