BBQ Corn with Herb Butter (Printable Version)

Sweet corn grilled in foil with a fragrant blend of herb butter for a flavorful 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 1/2 teaspoon dried
06 - 1 garlic clove, minced
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnishes

09 - 1 tablespoon grated Parmesan cheese
10 - Lime wedges, to serve

# Directions:

01 - Preheat grill to medium-high heat, approximately 400 degrees Fahrenheit.
02 - In a small bowl, combine softened butter, parsley, chives, thyme, garlic, salt, and black pepper. Mix until well blended and aromatic.
03 - Place each ear of corn on a large sheet of heavy-duty aluminum foil. Spread 1 1/2 tablespoons of herb butter evenly over each ear, coating all sides.
04 - Wrap corn tightly in foil, sealing the ends securely to prevent steam from escaping during grilling.
05 - Place foil-wrapped corn on grill, cover, and cook for 18 to 20 minutes, turning occasionally, until corn is tender and lightly charred.
06 - Remove from grill and allow to rest for 1 minute. Unwrap carefully and top with Parmesan cheese and lime juice if desired before serving.

# Expert Advice:

01 -
  • The foil packet does all the work for you while you tend to other grill business, making it perfect for chaotic cookout days.
  • That herb butter melts directly into the corn kernels instead of sliding off, so every bite tastes like you spent way more effort than you actually did.
02 -
  • Heavy-duty foil is genuinely worth buying because regular foil tears when you try to wrap the corn tightly, and nobody wants herb butter leaking into their coals.
  • Turning the packets every few minutes prevents one side from getting char while the other stays pale, so set a mental timer or you'll forget like I always do.
03 -
  • Use a meat thermometer or just press the corn with tongs to check for doneness—it should yield slightly when pressed but still have a tiny bit of resistance.
  • If your grill flares up or runs hot, move the packets to indirect heat or lower the temperature to medium to prevent the outside from charring before the inside cooks.
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