BBQ Corn Foil Herb Butter (Printable)

Sweet corn grilled in foil with a flavorful blend of herb butter and subtle seasonings.

# 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 or 0.5 teaspoon dried
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 for serving

# Step-by-Step Guide:

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. Mix thoroughly until well blended.
03 - Place each ear of corn on a sheet of heavy-duty aluminum foil. Spread 1.5 tablespoons of herb butter evenly over each ear.
04 - Wrap corn tightly in foil, sealing ends securely to prevent liquid leakage.
05 - Place 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 1 minute. Carefully unwrap foil and garnish with Parmesan cheese and lime juice if desired before serving.

# Expert Advice:

01 -
  • The herb butter steams right into the corn kernels, making every bite taste like you actually seasoned it properly instead of just salting it like you usually do.
  • Everything cooks in foil, which means your grill stays cleaner and you can just toss the packet on and forget about it while you chat with guests.
  • It's vegetarian, gluten-free, and fancy enough to serve at a dinner party but casual enough for a backyard hangout.
02 -
  • Heavy-duty foil is not optional—regular foil will tear and leak, and you'll lose all that precious herb butter into your grill grates.
  • Don't unwrap the corn while it's piping hot straight off the grill; steam rises fast and can burn your hands, so that minute of resting actually matters.
03 -
  • Buy corn from a farmers market on the day you're cooking—the difference between day-of and a week-old is genuinely noticeable in how sweet and tender it turns out.
  • If your chives are looking tired or you don't have them, fresh dill or tarragon works just as well and sometimes tastes even better depending on the season.
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