BBQ Corn with Herb Butter (Printable)

Sweet grilled corn in foil, brushed with aromatic herb butter, offering a flavorful summer side dish.

# 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

# Step-by-Step Guide:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a small bowl, combine 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 1½ tablespoons of herb butter evenly over each ear.
04 - Wrap corn tightly in foil, sealing the ends securely to prevent steam leakage.
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 rest for 1 minute. Unwrap carefully and top with Parmesan cheese and lime juice if desired before serving.

# Expert Advice:

01 -
  • The foil packet steams the corn to perfect tenderness while trapping all that herby, buttery goodness inside.
  • It's genuinely foolproof—no flipping required once you've wrapped it, and the grill does all the heavy lifting.
  • Fresh herbs transform ordinary corn into something that feels special enough to serve at any table.
02 -
  • Don't skip the resting time after grilling—it gives the steam a chance to redistribute and keeps the corn tender rather than dried out by excess heat.
  • Softened butter is non-negotiable; cold butter won't mix with the herbs properly, and melted butter becomes greasy, so take it out of the fridge 30 minutes before you start.
03 -
  • Mince your garlic extra fine so it disperses evenly through the butter and doesn't create sharp, overwhelming pockets of flavor.
  • If you're feeding a crowd, you can blend the herb butter ahead of time and refrigerate it, then pull it out 15 minutes before grilling so it's spreadable.
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